Dining in grand style is synonymous with the best hotel dining. Ever since Auguste Escoffier reigned at the Grand, the Savoy and the Carlton, a meal in the dining room of an elegant hotel has been an event to savour. Whether in Europe, where hotel restaurants are expected to prepare impeccable meals, or in Asia, where food presentation is unrivalled, or in North America, where a resurgence of fine hotel dining is refreshingly apparent, having dinner in a hotel is celebratory. It is a special occasion meant for the enjoyment of 'non-home' cooking.
The sophisticated cook who has dined in grand style both at home and abroad is increasingly curious about the sphere of knowledge that until now has been the private domain of professional chefs. Dining in Grand Style brings this domain into your own home with expert guidance, instruction and clarity.
In this realm, no better guide exists than acclaimed cookery writer Elizabeth Schneider, who is as laudable^ for her technique and precision as for her taste and style. A culinary chronicler without peer, Ms Schneider embarked on a journey of more than 50,000 miles to search out and interpret grand-style recipes for the home cook from the chefs of Hilton International, ensuring that each dish could be recreated without pitfalls and without compromise.
Respected as a culinary trendsetter for four decades, Hilton International has fine dining rooms in forty-five countries. Integrating superlative technique and knowledge with the-indigenous cuisine of host countries, each of its restaurants provides the best regional fare to international travellers and local clientele alike.
Dining in Grand Style presents such pleasures as Lobster Ravioli with Sea Urchin Sauce from Japan; Hot and Spicy Glass Noodle, Shrimp and Pork Salad from Thailand; Wine Soup with Peppered Cheese, Onions and Croutons from the United States; Spinach Noodles with Mandarin Cream Sauce from Italy; Monkfish Fillet with Fennel and Red Onion from the United Kingdom; Beef Tenderloin with Fresh Goat Cheese Sauce from Canada; Pork Loin with Quince from Australia; and Banana Pudding with Coffee-Rum Sauce from Venezuela.
More than a compendium of recipes, Dining in Grand Style offers both the home cook and the armchair traveller a rare glimpse inside professional kitchens around the world and the luxury establishments that give them life. It is an ode to the kitchen and dining room brigades whose creative energies carry on the tradition of grand-style dining. Thanks to Ms Schneider's efforts and expertise, that same spirit of celebration can be recaptured at your own table.