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What if you could invite Julia Child, Dorie Greenspan, Marcella Hazan or Alice Waters into your kitchen when you make dinner? Or imagine having Lidia Bastianich by your side when you prepare her Pork Rib Guazzetto? With the IACP-nominated book Cooking with Les Dames d’Escoffier, you can. Over 125 recipes, as well as full-color photographs, wine suggestions and kitchen tips fill this enticing 366-page volume.
We are proud that the New York chapter contributed many tempting recipes, including: Ariane Daguin ’s Duck Breast with Sauteed Potatoes, Florence Fabricant’s Sweet Corn, Chanterelle, and Arugula Salad, Betty Fussell's Smoked Whitefish and Nori Pâté, and Michele Scicolone's Italian-Style Braised Short Ribs with Rosemary Polenta.
To purchase a copy of Cooking with Les Dames d’Escoffier, click here.
In Honor of Carol Brock … NYU’s Fales Library New Acquisitions Program
In honor of Dame Carol Brock, the New York Chapter of Les Dames d´Escoffier has created the “Carol Brock/Les Dames d´Escoffier New Acquisitions Program” at New York University´s esteemed Fales Library--now home to one of the most important cookbook collections in the country. This program enables Fales to expand its collection of books, manuscripts and guides that document food history and culture. more
