COOKING A LA RITZ by Louis Diat

COOKING A LA RITZ

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KIRKUS REVIEW

The chef at the Ritz (New York) has brought together a selection of recipes that are practical for housewives -- as well as for professional use. Time tested and -- says he economical. (Cream Vichysoisse with 3 cups of cream, economical?) I found it an appetizing and tantalizing collection, a stimulus to planning meals and a fillip to the palate. Runs the gam from hors d' oeuvre to dessert sauces, with special emphasis throughout on sauces, salad dressings, and the specialties that differentiate plain cooking from fine cooking. Optimistically, I copied a number of recipes from the galleys, which is always the ultimate test of appeal, to met Good reading matter, in his comments on general principles, customs in foods, etc.

Pub Date: Oct. 22nd, 1941
Publisher: Lippincott