Lutece Cookbook New York Restaurant

Lutece cookbook from the famous New York Restaurant of chef Andre Soltner offers up 333 recipes that have left its customers in wonder. Now, you can prepare these French dishes in your home kitchen. 

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Format: Hardcover with dust jacket, 573 pages 

Copyright: 2001, Sixth Printing 

Publisher: Alfred Knopf 

Author: Andre Soltner with Seymour Britchky 

ISBN: 9780679422730

$14.00 $11.99

Additional Details

Description: A classic is born. Here is the long-awaited cookbook from Andre Soltner, for decades the chef-proprietor of Lutece, New York's most famous restaurant. Here is a record of all the wondrous dishes with which he dazzled his faithful customers for more than thirty years -- 333 recipes, carefully worked out, brought together for the first time. 

Seymour Britchky, the noted restaurant reporter, sets the tone with an affectionate and colorful introduction; it tells the little-known story of the birth of Lutece, and the charmed life it led under the aegis of Andre Soltner. Then Soltner tells his own story, from nostalgic memories of his childhood in Alsace to reflections on matters of taste, wine snobberies, good ingredients, and the idiosyncrasies of the dining public. 

But at the heart of the book are the recipes, wonderfully detailed and spelled out in Andre Soltner's own voice -- it is as if he were there beside you. Here are the glories of French classic cuisine prepared in Soltner's personal way; and here too are his signature dishes, the food of his beloved Alsace. 

Try, for example:

  • the famous chilled sorrel soup, or the warm pumpkin soup served in a pumpkin shell;
  • then a pate of quail, or a terrine of guinea hen, or a hot souffle of sea urchins, or a ballottine of sole with an emerald-green herb sauce;
  • on to a roast pigeon with figs, or an Alsatian choucroute garni, or a filet of beef encased in brioche pastry;
  • accompanied by a galette of potatoes, or salsify fritters, or spatzele, or tomatoes Provencales grand-mere;
  • and conclude with a simple cherry clafoutis, or an elaborate pistachio mousse in flaky puff pastry with bitter-chocolate sauce, or Mama's lemon tart, or everyone's favorite—caramel ice cream.
Now that Andre Soltner has retired as chef at Lutece, this remarkable, generous cookbook is all the more valuable, for it enables you to bring Soltner into your kitchen, and to create with him masterpieces that, but for The Lutece Cookbook, would be only memories. 

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Condition: Good condition with minor shelf wear. 

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