Cream of Asparagus Soup from La Cuisine a Taos, Chefs Bernard “Dadou” Mayer and Claude Guy Gohard, 1982, Hotel Edelweiss, Taos, New Mexico

Cream of Asparagus Soup from La Cuisine a Taos, Chefs Bernard “Dadou” Mayer and Claude Guy Gohard, 1982, Hotel Edelweiss, Taos, New Mexico:

La Cuisine a Taos, Chefs Bernard “Dadou” Mayer and Claude Guy Gohard, 1982. Recipes as lessons for the Hotel Edelweiss, Taos, New Mexico

Yes, we have the cookbook.  See it here:  https://vintagecookbook.com/product/la-cuisine-a-taos-chefs-bernard-dadou-mayer-and-claude-guy-gohard-1982-hotel-edelweiss-taos-new-mexico/

La Cuisine a Taos, Chefs Bernard “Dadou” Mayer and Claude Guy Gohard, 1982:  8  1/2″ by 11″ booklet with a laminated cover and laminated tab dividers, a plastic comb binding, and 78 pages.  Included are menus for seven days.  The recipes for completing the menus are all in the booklet.  Each recipe page has one recipe with detailed directions for preparation, and lined spaces for class notes.  I believe this is a first edition.  A later edition explained, “This collection of recipes has been served by the Hotel Edelweiss, The Hotel St. Bernard and/or the La Cuisine et le Francais a Taos cooking school of Taos Ski Valley, N.M.”   It was published by Bernard Mayer and Judy Newton, Taos Ski Valley, N.M.  This booklet is in mint condition.  As-if-new.

These are extremely la-di-dah recipes.  Dishes like Des Montes Rabbit Saute a la Claude, Blanquette de Veau, Paella de Provence, and Boeuf Bourguignon.  That cooking school must have been tough.