How To Pluck A Peacock: Delmonico's Charles Ranhofer and The Epicurean
The New York restaurant Delmonico's became famous for bringing elegant, luxurious dining and sophisticated French dishes to American tables. The culinary genius behind these dramatic dishes -- Delmonico's celebrity chef Charles Ranhofer -- left us with an extraordinary cookbook called The Epicurean, detailing the ingredients and preparations of Delmonico's classic dishes.
The Gilded Gentleman · Carl Raymond, Victoria Granof
Audio is streamed directly from the publisher (stitcher.simplecastaudio.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
XI. The New York restaurant Delmonico's became famous for bringing elegant, luxurious dining and sophisticated French dishes to American tables.
The culinary genius behind these dramatic dishes was Delmonico's celebrity chef -- the Frenchman Charles Ranhofer -- who guided their kitchens from 1862 to 1896. Ranhofer left us with his extraordinary cookbook published at the height of the Gilded Age in the 1890's, called The Epicurean, detailing the ingredients and preparations of Delmonico's classic dishes.
Join Carl and his guest, creative director and food stylist Victoria Granof, take a look at this extraordinary chef and some of the most outrageous dishes from Delmonico's tables - including a peacock.
Visit The Gilded Gentleman website for more information on Carl Raymond and the podcast.
Rate and review The Gilded Gentleman podcast on Apple Podcasts
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.