The Waldorf-Astoria Cookbook opens the door to the hotel's kitchens, where a team of seven chefs de cuisine, 10 sous-chefs, and 110 cooks, all led by Executive Chef John Doherty, serve the finest meals to a demanding public 24 hours a day, seven days a week at three restaurants, four bars, and a grand ballroom, and, of course, around-the-clock room service for 1,250 rooms (an innovation in the hotel industry that began at the Waldorf over a hundred years ago).

The book features more than 120 recipes by chef Doherty and his staff, from breakfast (Irish Oatmeal Brulee with Strawberry Coulis) to lunch (Oscar's Spicy Asian Chicken Salad) to dinner (Filet Mignon with Blue Cheese Crust, Port Wine Sauce, and Bearnaise). With beautiful food photography, atmospheric and archival images of the hotel, as well as new takes on historical recipes such as the Waldorf Salad and fascinating sidebars that tell the rich history of the hotel, this gorgeous volume is a must-have for cookbook collectors.