The Waldorf-Astoria cookbook opens the doors to the hotel's kitchens, where a team of seven chefs de cuisine, ten sous-chefs, and 110 cooks, all led by Executive Chef, John Doherty, serve the finest meals to a demanding public 24 hours a day, 7 days a week at three restaurants, four bars and a grand ballroom, and, of course around-the-clock room service for 1,250 rooms. The cookbook will feature more than 120 recipes, taking the reader from breakfast (Irish Oatmeal Brulee with Strawberry Coulis) to lunch (Oscar's Spicy Asian Chicken Salad) and dinner (Filet Mignon with Blue Cheese Crust, Port Wine Sauce, and Bearnaise), with beautiful food photography and atmospheric shots. There will be fun, historical sidebars and some historical recipes-i.e. the Waldorf Salad.