Chalet Suisse: Fondue, Veal and More by Schluter, Dietmar

Chalet Suisse: Fondue, Veal and More (Paperback) (ISBN-13: 9781419680601)

Vendor: Dietmar Schluter
Product type: Books
Format: Paperback
$18.99
$18.99
$18.99
Subtotal: $18.99
Chalet Suisse: Fondue, Veal and More by Schluter, Dietmar

Chalet Suisse: Fondue, Veal and More

$18.99
Chalet Suisse: Fondue, Veal and More by Schluter, Dietmar

Chalet Suisse: Fondue, Veal and More

$18.99
Format: Paperback
Description
Description
x
Chalet Suisse introduced the Fondues to America. Mr. Egli invented the Chocolate Fondue. Veal la Suisse was another staple that evolved into more veal dishes, and produced our signature plate: Medaillons de Veau aux Morilles often framed by B ndnerfleisch for starters and Apple Tart for dessert.

Author: Dietmar Schluter
ISBN-10: 1419680609
ISBN-13: 9781419680601
Publisher: Booksurge Publishing
Language: English
Published: 12/28/2007
Pages: 322
Format: Paperback
Weight: 0.95lbs
Size: 9.02h x 5.98w x 0.67d
By Dietmar Schluter
By Dietmar Schluter
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Born in Germany. Apprenticed at the Park Hotel in D?seldorf (Germany) Came to New York in nineteen sixty-one, where I joined at Mr. Egli's Chalet Suisse Restaurant. I became Executive Chef in the mid seventies, and continued until December 1990, when the Chalet closed for good. The next dozen years, until retirement, I was chef at the Roger Smith Hotel in New York City.

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