-
Charles Ranhofer (November 7, 1836 in Saint-Denis,
France –
October 9, 1899 in New York) was the chef at Delmonico's
Restaurant in New York from 1862 to...
- at Delmonico's
featured this, and was kept on the menu by chef
Charles Ranhofer.
Fettuccine Alfredo –
Alfredo di Lelio, an early-20th-century
Italian chef...
- manager,
Charles Delmonico, in 1876.
After refinements by the chef,
Charles Ranhofer, the
creation was
added to the restaurant's menu as
Lobster à la Wenberg...
- or upon a more
luxurious scale". In 1862, the
restaurant hired Charles Ranhofer,
considered one of the
greatest chefs of his day. The
business was so successful...
-
items on the
first menu was "Beef
tenderloin with sauce." In 1893,
Charles Ranhofer, the
former chef at Delmonico's Restaurant,
described the
exact cut of...
- co-founder of Le
Cordon Bleu Anne
Boutiaut Poulard Alfred Prunier Charles Ranhofer Alexis Soyer Louis Eustache Ude,
author of The
French Cook (1813) Ferran...
-
steak Tteok-galbi, a
Korean beef dish made with
minced beef
short ribs
Ranhofer,
Charles (1894). The Epicurean: A
Complete Treatise of
Analytical & Practical...
- have circulated: One
claim is it was
created by Delmonico's chef
Charles Ranhofer as "Chicken à la Keene" in the 1880s,
named after Foxhall Parker Keene...
-
first created in our
ovens in 1860." One of its
former chefs,
Charles Ranhofer, also
published the
recipe for Eggs à la Bene**** in 1894. In an interview...
-
Arnold and Company.
Retrieved 2017-07-22.
Ranhofer,
Charles (1894). The Epicurean. New York:
Charles Ranhofer.
Retrieved 2017-07-22. Filippini, Alessandro...
