The Hermann Rusch Greenbrier Cookbook

by Hermann G Rusch

Book Overview

The Greenbrier Cookbook is, simply, a collection of the greatest recipes that Hermann Rusch has produced in his capacity as Executive Food Director of The Greenbrier Hotel (White Sulphur Springs,... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0809283530
• ISBN13: 9780809283538
• Release Date: January 1975
• Publisher: Regnery Publishing
• Length: 282 Pages
• Weight: 1.45 lbs.

Customer Reviews

Re: From The Inside Flap

The Greenbrier Hotel, located in White Sulphur Springs, West Virginia, is perhaps the foremost resort hotel in the United States. That is a large claim, but the historic Greenbrier, set in hundreds of acres in the hills of West Virginia, is prepared to back it up with its unparalleled facilities, graceful service, and, most important, unexcelled cuisine. This book is, simply, a collection of the greatest recipes that Hermann Rusch has produced in his capacity as Executive Food Director of the Greenbrier Hotel. Included are numerous cooking hints and basic recipes for stocks, glazes, sauces, and pastries. The recipes - many of which are old favorites among Greenbrier guests - include such dishes as curried mussels, filet de rouget de mer Provencale, terrapin Baltimore, beef Miroton, sweetbreads in champagne sauce Polignac, double veal cutlet Metropole, breast of pheasant under glass, eggplant compote, mushrooms Bordelaise, and asparagus with cheese fondue. Desserts - always popular when they come from Hermann Rusch's kitchen - include Genoise sponge cake, chocolate souffle pudding, and Dutch almond tart.