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.