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How To Pluck A Peacock: Delmonico's Charles Ranhofer and The Epicurean

How To Pluck A Peacock: Delmonico's Charles Ranhofer and The Epicurean

FromThe Gilded Gentleman


How To Pluck A Peacock: Delmonico's Charles Ranhofer and The Epicurean

FromThe Gilded Gentleman

ratings:
Length:
42 minutes
Released:
Mar 1, 2022
Format:
Podcast episode

Description

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
Released:
Mar 1, 2022
Format:
Podcast episode

Titles in the series (81)

The Gilded Gentleman history podcast takes listeners on a cultural and social journey into the mansions, salons, dining rooms, libraries and theatres including the worlds above as well as below stairs of America's Gilded Age, France's Belle Epoque and late Victorian and Edwardian England. thegildedgentleman.com