Alessandro Filippini Livres

Originally published in 1892, the author, a chef with 25 years experience at Delmonico's in New York City, starts with the simple poached egg and moves on to assorted omelets, eggs a la Jay Gould and many other egg dishes named Delmonico's patrons, such as Hamilton Fish, Lloyd Aspin wall. Recipes include an asparagus-top omelet, crab omelet, crawfish omelet, lobster omelet, scrambled eggs with truffles, and 21 bonus recipes besides the 100 of the title.

Set in the backdrop of 19th-century New York, this culinary classic features recipes from Delmonico's, an upscale restaurant renowned for its fine dining. Authored by chef Alessandro Filippini, it offers a glimpse into the sophisticated cuisine of the era, showcasing a blend of Italian and American culinary traditions. First published in 1890, it stands as a significant contribution to American culinary literature, preserving the legacy of one of the most celebrated dining establishments of its time.

This book offers timeless guidance on food procurement, preparation, and presentation, reflecting culinary practices from 1889. It serves as both a historical resource and a practical manual, emphasizing the importance of quality ingredients and traditional cooking techniques. Readers can expect to discover valuable insights into the art of serving meals, making it a useful reference for both modern cooks and those interested in culinary history.

The Delmonico Cook Book is the work of Alessandro Fillipini, who was, for 25 years, chef at the iconic New York restaurant, Delmonico's. Opened in 1837, Delmonico's founded ""fine dining"" in America. Considered the height of luxury and providing the best of wine, food, and service, Delmonico's set the standard for restaurants in the United States. This book contains menus, information on purchasing and using seasonal ingredients, instructions on how to set and serve a table, as well as recipes for such dishes as Lobster Newburg (invented at Delmonico's), Chocolate Soufflé, and Risotto a la Milanaise, allowing home cooks to bring some of the style and taste of Delmonico's into their own homes.