Dining in Style: 50 Great Hotel Restaurants of the World.
Wexler, Madelin; Boulud, Daniel (foreword by).
Place Published: Glen Cove, New York, U.S.A.:
Publisher: Pbc Intl,
Date Published: 1996.
Description: 8vo - over 7" - 9" tall. FIRST EDITION, FIRST PRINTING (1 2 3 4 5 6 7 8 9 10). The book and dust jacket are FINE. NOT remaindered. NOT price-clipped. 160 pages with index. Color illustrated. JMVINTAGE specializes in the Duke & Duchess of Windsor books, magazines and other curious subjects. The jacket reads: "DINING IN STYLE 50 Great Hotel Restaurants of the World Culinary excellence, impeccable service, and atmosphere are just a few of the many factors which create an internationally renowned and financially profitable dining establishment. Through stunning photography and comprehensive text, Dining in Style presents fifty "Great Hotel Restaurants" selected by HOTELS magazine that have successfully attained these goals while appealing to travelers, tourists and local clientele alike. Establishing the mood, and in some cases, reflecting the cuisine served, atmosphere and ambience are paramount in creating an unforgettable dining experience. From Yii's seafood extravaganza served amid floor-to-ceiling fish tanks to the mystery and romance of dining in an actual car from the famous Orient Express to truffle-hunting boar sculptures standing guard at Truffles, the restaurants featured in Dining in Style offer unique and creative environments in which to sample extraordinary cuisine. The celebrities, dignitaries and royalty who frequent restaurants such as Le Cirque, the Ritz-Carlton Buckhead and The Grill Room at The Savoy enhance the ambience and add further excitement. As one cannot dine on decor alone, Dining in Style also explores how the new breed of chefs is combining unexpected flavors, exotic foods, and adding regional specialties to constantly surprise and intrigue guests. Among the internationally renowned chefs included are Alain Ducasse, Wolfgang Puck and Dominique Le Stanco. An invaluable resource for designers, restaurateurs, chefs, and hoteliers, Dining in Style is a must-have for traveling gourmets, food connoisseurs, and anyone who desires the best the dining world has to offer. About the award: Each year since 1990, HOTELS magazine has honored ten outstanding hotel restaurants from around the world. A committee comprised of restaurant critics, travel writers, and other culinary experts selects the "Great Hotel Restaurants" from a list recognized by such authorities as Gault Millau, Michelin Guide, and Zagat Survey. Winners of the award receive a porcelain bruleparfum trophy, an eighteenth-century design by Villeroy & Boch of Luxembourg and are featured in HOTELS. About the author: Madelin Wexler is currently international editor of HOTELS, the only global hotel magazine. As former executive editor of Restaurants & Institutions and editor- in-chief of HOTELS, she has an extensive background in the hotel and restaurant industries. Further to her accomplishments, Ms. Wexler was made Chevalier de la Conferie de l'Association Internationale de l'hotellerie." FEATURED hOTELS/RESTAURANTS/ CHEFS/ ARCHITECTS/INTERIOR DESIGNERS: The St. Giorgio Hotel Cipriani, Venice, Italy. Chef de Cuisine: Renato Piccolotto, Architecture/Restaurant Design: Architect Gerard Gallet Cabinet de M. Gallet; The Mansion on Turtle Creek Restaurant The Mansion on Turtle Creek, Dallas, Texas. Executive Chef: Dean Fearing, Architecture: Hirsch/Bedner & Associates, Restaurant Design: Vision Design; The Black Forest Brenner's Park-Hotel & Spa, Baden-Baden, Germany. Chef: Albert Kellner, Architecture: Professor Caesar F. Pinnau; Truffles Four Seasons Hotel (Toronto). Executive Chef: Denis Jaricot, Architecture: Houston Construction, Restaurant Design: Rosalie Wise Sharp; The Grill Room Windsor Court Hotel, New Orleans, Louisiana. Chef: Jeff Tunks, Architecture: Morris Aubry Associates, Restaurant Design: Frank Nicholson, F.N., Inc.; The Causerie Claridge's, London. Chef: Marjan Lesnik; Relais du Parc Le Parc Hotel, Paris. Head Chef: Gilles Renault, Director/Consulting Chef: Joel Robuchon, Restaurant Design: Ferre Duthilleul, Ogawa Ferre Duthilleul Decoration; Le Cirque Mayfair Hotel Baglioni, New York. Chef: Sylvain Portay, Pastry Chef: Jacques Torres, Restaurant Design: Ellen McCllusky, McClusky & Associates; Le Louis XV Hotel de Paris, Monte Carlo, Monaco. Chef: Alain Ducasse, Restaurant Design: Auge Pecoraro; Kable's The Regent Sydney, Australia. Chef: Serge Danserau, Restaurant Design: Chhada Siembieda & Associates; Yu The Regent Hong Kong. Executive Chef: Jurg Blaser, Chef: Man Kam Hing; Lai Ching Heen The Regent Hong Kong. Executive Chef: Cheung Kam Chuen; Plume The Regent Hong Kong. Chef de Cuisine: Hubertus Cramer;Postrio The Prescott Hotel, San Francisco. Executive Chefs: Wolfgang Puck, Mitchell & Steven Rosenthal, Pastry Chef: Janet Rikala, Restaurant Design: Pat Kuleto, Pat Kuleto Restaurants; The Orient Express Taj Palace Hotel, New Delhi, India. Executive Sous Chef: Shivanand Kain, Restaurant Design: Ms. Elizabeth Kerkar Indian Hotels Company Ltd; Le Marocain La Mamounia, Marrakech, Morocco. Head Chef: Bernard Guilhaudin, Moroccan Chef: Boujemaa Mars, Architecture/Hotel Design: Henri Prost, Antoin Marchisio, Restaurant Design: Mr. Rho; The Conservatory The Lanesborough, London. Executive Chef: Paul Gayler, Architecture: William Wilkins, Restaurant Design: Ezra Attia Associates; The Grill Room The Savoy, London. Maitre Chef: David Sharland, Maitre Chef de Cuisine: Anton Edelmann, Architecture: Beattes & Young; Orangerie Hotel Nassauer Hof, Wiesbaden, Germany. Head Chef/Manager: Harald Schmitt, Chefs: Klaus Weingratz, Andreas Haugg, Restaurant Design: Ilse v. Beckh, Jutta Babcock, Barbl Kachele; The Dining Room The Ritz-Carlton Buckhead, Atlanta. Chef: Guenter Seeger, Architecture: Smallwood, Reynolds, Stewart & Stewart, Restaurant Design: Frank Nicholson, Inc.; The Restaurant at the Bel-Air Hotel Bel-Air. Los Angeles. Chef: Gary Clauson, Restaurant Design: Jerry Beale, Wilson & Associates; Restaurant Haerlin Hotel Vier Jahreszeiten, Hamburg, Germany. Chef: Gunther Harms; La Rotonde Dolder Grand Hotel, Zurich, Switzerland. Chef: George Anghrn; Club del Doge Hotel Gritti Palace, Venice, Italy. Chef: Celestino Giacomello; Le Gentilhomme Le Richmond Geneve, Switzerland. Chef: Serge Labrosse; La Mer The Halekulani, Honolulu, Hawaii. Executive Chef: George Mavrothalassati, Architecture: Killingsworth, Stricker, Lindgren, Wilson & Associates, Inc., Restaurant design: Terry/Egan Interiors; Cafe Pierre The Pierre, New York. Executive chef: Franz Klampfer, chef: Bertrand Vernejoul; Les Celebrites Essex House, New York. Chef: Christian Delouvrier; Les Ambassadeurs Hotel de Crillon, Paris. Head Chef: Christian Constant, Restaurant Design: Sonia Rykiel; Four Seasons Four Seasons Hotel (London). Chef de Cuisine: Jean Christophe Novelli, Architecture: Michael Rosenauer, Restaurant Design: Rosalie Wise, Rosalie Wise Design;Gaddi's The Peninsula, Hong Kong. Chef: Julien Bompard, restaurant design: David Beer, Brennan Beer Gorman Monk/Interiors; Le Chantecler Hotel Negresco, Nice, France. Chef: Dominique Le Stanc, Restaurant Design: Madame Augier; The Connaught Grillroom The Connaught, London. Chef de Cuisine: Michel Bourdin, architecture: Issacs and Florence; AI Rubayyat The Mena House Oberoi, Giza, Cairo, Eqypt. Executive Chef: George Khan, Architecture/Restaurant Design: Eng. Amr al Alfy, Falcon Co;Les Saisons Imperial Hotel, Tokyo. Chef: Hideki Kobayashi, Restaurant Design: Ferre-Duthilleul Ogawa Ferre-Duthilleul Decoration; Restaurant Daniel The Surrey Hotel, New York. Chef: Daniel Boulud, Restaurant Design: Marc Palmer, marc Palm Interiors; Sea Grill J. Le Divellec Radisson SAS Royal Hotel, Brussels, Belgium. Executive Chef: Yves Mattagne, Architecture/Restaurant Design: Nicolas Lecompte; Le Gavroche Forty-seven Park Street Hotel, London. Chef: Michel A. Roux, Restaurant Design: David Millmark; Mark's Restaurant The Mark, New York. Chefs: Erik Maillard, Philippe Boulot, Architecture: Peter Pennoyer, Peter Pennoyer Architects, Inc., Restaurant Design: Mimi Russell, Mimi Russell, Inc.; Restaurant Petrus Island Shangri-La, Hong Kong. Chef: Gerard Cavuscens, Restaurant Design: Paul Leese, Leese Robertson Freeman Designers Ltd, Architecture: Wong & Ouyang (HK) Ltd; Pierrot Mandarin Oriental, Hong Kong. Chef: Peter Find, Restaurant Design: Cowperthwaite & Partners; Lespinasse The St; Regis, New York. Chef: Gray Kunz, Architecture: Brennan Beer Gorman/Interiors, Graham Design, Restaurant Design: Brennan Beer Gorman/Architects; Hassler Roof Restaurant Hotel Hassler, Rome, Italy. Executive chef: Stuart Partridge, Architecture/Restaurant design: Hans-Peter Karch; Verandah Villa d'Este, Lake Como, Italy. Chef: Luciano Parolari, Architecture: Pelligrino Pelligrini di Valsolda; Masa's Vintage Court Hotel, San Francisco. Executive Chef: Julian Serrano, Restaurant Design: Joel Hendler, Hendler & Hendler; Goya The Hotel Ritz, Madrid, Spain. Chefs: Ramon Dimmanuel, Javier Aldea; The Formal Dining Room The Lodge at Koele, Lana'I City, HI. Executive Chef: Edwin Goto, Architecture Arnold Savrann, Dole Food Company, Inc., Restaurant Design: Joszi Meskan & Associates, Interior Architecture & Design; The Grill Room The Dorchester, London. Executive Chef: Willi Elsener; Le Restaurant The Regent Melbourne, Australia. Executive Chef: Wolfgang von Wieser, Architecture: I.M. Pei, Pei, Cobb, Freed Partners, Restaurant Design: Robert Lym, Pei, Cobb, Freed & Partners; Eden-Roc Hotel du Cap, Antibes, France. Chef: Arnaud Poette, architecture: Jacques Dupay.
Edition: First editionBinding: Hard Cover
Condition: Fine in Fine dj
ISBN: 0866364323
Book Id: 13496
Price: $24.50
