Author: Nevada Power Company, Home Economics Department
Title: Holiday Cookbook "from the chefs of Las Vegas"
Publisher: Nevada Power Company
Date Pub: 1967
Pages: 19
Binding: Stapled Wrap
Dimensions: 5 1/8 x 9 1/4
Condition: as shown in picturesSome Entrees in this are as follows:
-
Milton Prell's Aladdin, Bjorn Jaeger (Executive Chef): Pot Roast in Sour Cream
- Caesar's Palace, Maurice Galle (Executive Chef): Howard ala Creme
- Desert Inn, Henry Petitjean (Executive Chef): Old Fashoned Beef Steak and Kidney Pie
- Dunes, Gilbert Pierrel (Executive Chef): Canard roti aux Pommes
- El Cortez,George Doeberl, Excutive Chef: Fricandeau Of Veal Au Jus
- Flamingo, Helmut Riedner (Executive Chef): Beef Tenderloin Tips Saute A La Tolstoi
- Four Queens, Norman Davis (Executive Chef):Family Pot Roast
- Hotel Fremont, Kenneth Walker (Executive Chef):Baked Persimmon Pudding, Rhubarb Crunch
- The Mint, Max Jones (Executive Chef): Yorkshire Pudding, Cream Custard Pie
- Riviera, Sam Odom (Executive Chef): Chicken Saute A La Creole
- Showboat.......
- Silver Nuggett.....
- Riviera, Fred Gruber (Pastry Chef): Deluxe Party Dessert
- Hotel Sahara, Don Anderson (Executive Chef): Brochette Of Beef Tenderloin
- Sands, Leroy Lewis (Pastry Chef): New England Pumpkin Pie
- Showboat,......
- Stardust, Erwin Schneider (Executive Chef): ......
- Thunderbird, Carl T. Dorre (Executive Chef):....
- Tropicana, Roger Lams (Executive Chef): Shad Roe Souffle