{"product_id":"chalet-suisse-fondue-veal-and-more-9781419680601","title":"Chalet Suisse: Fondue, Veal and More","description":"Chalet Suisse introduced the Fondues to America. Mr. Egli invented the Chocolate Fondue. Veal à la Suisse was another staple that evolved into more veal dishes, and produced our signature plate: Medaillons de Veau aux Morilles often framed by Bündnerfleisch for starters and Apple Tart for dessert.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Dietmar Schluter\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Booksurge Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/28\/2007\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 322\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.95lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.02h x 5.98w x 0.67d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419680601\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eBorn in Germany. Apprenticed at the Park Hotel in Düsseldorf (Germany) Came to New York in nineteen sixty-one, where I joined at Mr. Egli's Chalet Suisse Restaurant. I became Executive Chef in the mid seventies, and continued until December 1990, when the Chalet closed for good. The next dozen years, until retirement, I was chef at the Roger Smith Hotel in New York City.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThis title is not returnable\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Booksurge Publishing","offers":[{"title":"Paperback","offer_id":44429845397619,"sku":"9781419680601","price":26.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/files\/img_2c7aefd2-5033-4216-a57f-3b625ad0623d.jpg?v=1772716733","url":"https:\/\/bookstorenmore.com\/products\/chalet-suisse-fondue-veal-and-more-9781419680601","provider":"Bookstore N More","version":"1.0","type":"link"}