"Cooking a la Longchamps"$45.00
Staked by his brother-in-law, gambler Arnold Rothstein, Henry Lustig expanded from the wholesale produce business into restaurants in 1919. His first location, at 78th and Madison Avenue, was a property that belonged to Arnold. By 1924 he had two more restaurants, one conveniently near Saks Fifth Avenue. An advertisement informed "Madame or Mademoiselle" that at Longchamps they would find light French dishes as well as "soothing quiet, faultless service and a typically 'Continental’ cuisine" that was above average "yet … not expensive."
New York City's famed Longchamps restaurants built a forty-five year reputation on gracious dining. In 1964, distinguished restaurateur Jan Mitchell and chef Ernest Imhof collaborated on a cookbook that includes recipes for dishes most requested by Longchamps' patrons, liberally spiced with wonderful restaurant stories. Introduced by Cleveland Amory, editor of The Saturday Evening Post and commentator for the "Today" television show. Offering a First Edition copy.
"Cooking a la Longchamps"
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