The Hotel Del Coronado Cookbook

Overview

"Bound to seize nostalgists."-Publishers Weekly

The Hotel del Coronado ranks among world-class resorts such as the Breakers, the Greenbriar, and the Four Seasons. Over three hundred thousand registered guests come to relax and dine at "the Del" each year, and nearly a quarter of a million others come just to sample the epicurean treats in any of the various restaurants on its grounds. A national landmark on the shoreline of southern California, this luxury hotel plays host to foreign leaders, esteemed writers, ...

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Overview

"Bound to seize nostalgists."-Publishers Weekly

The Hotel del Coronado ranks among world-class resorts such as the Breakers, the Greenbriar, and the Four Seasons. Over three hundred thousand registered guests come to relax and dine at "the Del" each year, and nearly a quarter of a million others come just to sample the epicurean treats in any of the various restaurants on its grounds. A national landmark on the shoreline of southern California, this luxury hotel plays host to foreign leaders, esteemed writers, actors, and travelers from around the world, and of course, it serves the most fabulous menus of any North American resort.

With The Hotel del Coronado Cookbook, visitors, passersby, and even would-be Rockefellers can now take home more than just memories. This catalog of classic cuisine lists complete meals as served in the ballrooms and dining rooms of the Del. Included among the menus are their presidential banquets, their world-famous Sunday brunch, wedding-reception menus, holiday specials, choice dishes of celebrities, and the centennial menu from the hotel's million-dollar birthday bash.

Each entrĂ¯ e, appetizer, and dessert recipe is spelled out in easy-to-follow instructions, allowing less-experienced cooks to successfully reproduce the flavors of the Hotel del Coronado. Included in this cookbook is a tour of the kitchens and an array of stories and legends that have developed over more than a century of serving guests.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
This California coastal institution, which opened in 1888, is a Victorian enormity--complete with cupolas, dormer windows, Deco menus and many memories; a photo, circa 1958, shows Ronald Reagan's tousled family on the beach, ready for anything. (The menu for a lunch Reagan hosted is duly reproduced, from chilled avocado soup with caviar dot to almond petits fours.) And so the appeal of a book collecting recipes from the hotel's first century is bound to seize nostalgists who appreciate rather quaint American ideas of elegance, whether this means Boursin-stuffed strawberries (with caviar), Milton Berle's vodka-steamed lobster with Dijon sauce, or a colossal chocolate truffle tree. Recipes in profusion will entertain readers, and provide a good starting point for entertaining in the old style. Color photos of famous visitors are fetchingly naive. Bass was food and beverage director of the Coronado for 12 years. Photos not seen by PW . (Aug.)
Barbara Jacobs
The former food-and-beverage director of the Hotel Del Coronado, a well-known Southern California resort, captures, via more than 350 recipes and 30 menus, both the hotel's spirit and its gastronomy. Perhaps more appealing than the recipes are the stories of presidential dinners prepared for Nixon, Carter, and Reagan, and of celebrity celebrations, from the twenty-fifth anniversary party of "Some Like It Hot" to Beverly Sills' retirement dinner. Preparation itself eschews simplicity for grandeur; in fact, at least half of the recipes are chef standards--steak tartare, hoppin' John salad, mimosa cocktails, and medallions of Alaskan salmon. Still, ideas for weddings, beach parties, holidays, and casual entertaining are creative, allowing readers to copy the tried-and-true successfully.
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Product Details

  • ISBN-13: 9780882899121
  • Publisher: Pelican Publishing Company, Incorporated
  • Publication date: 8/28/1993
  • Series: Restaurant Cookbooks Ser.
  • Pages: 288
  • Product dimensions: 9.40 (w) x 12.40 (h) x 1.00 (d)

Meet the Author

Beverly Bass was the food-and-beverage director for the resort for twelve years. Intrigued by the history of the Grand Old Lady by the Sea, she wrote The Hotel del Coronado Cookbook with the goal of preserving both the dining delights from the hotel's kitchens and the unique characters and celebrations that have graced the dining rooms, beaches, and ballrooms of the Hotel del Coronado.

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