The Four Seasons is basically without national ties. It embraces every nationality. Its cuisine owes allegiance only to the seasons and the serving of food at its peak...

{HISTORY}

And so begins the story of the famous Four Seasons restaurant located in New York City. Operating from 1959-2019, the restaurant was at its most popular during the 1960s and then like many Manhattan dining establishments, struggled over the next five decades through the highs and lows of economic fluctuations, food trends, world events, and the competitive restaurant industry that has always been New York City.  

But what the restaurant lacked in steady patronage week by week following its 1960s boom, it more than made up for in style and aesthetic. Revolving around the four seasons of the year, the restaurant changed not only its menu but also its decor, staff uniforms, plantings, and interior design every three months to coincide with nature's calendar and their seasonal eating concept. Famous designers, decorators, architects, celebrities, chefs, and influential foodies were all attached to the restaurant in one way or another giving it both a glamorous reputation and fine dining status even during the days when the restaurant struggled to fill tables. 

Sadly, for all its visual charm and dynamic menus, the restaurant could never regain its halcyon days footing and it closed permanently in 2019 - the end of an era of popular mid-century eating establishments in New York. 

Luckily their cookbook survives. Containing insights into how the Four Seasons created their ever-changing menus and including recipes for some of their most popular dishes, this cookbook, like the restaurant, is a beauty to behold. Printed and bound in Italy in 1971, it contains gorgeous food photography by acclaimed international photographer Arie deZanger (1933-2022), season-by-season introductions and wine lists prepared by America's favorite gourmand James Beard (1903-1985), and a collection of recipes that range in level of difficulty from easy to challenging depending on your skill level. 

Here in the Vintage Kitchen, we love cookbooks like this - ones that contain easy, elegant recipes that you could whip up quickly and without much effort in combination with other recipes that take longer to make - weekend wonders that allow for careful prep and production when time is not rushed and culinary skills can be expanded.

Interesting recipes include Senegalese Soup, Poule a la Sainte Menehould, Chartreuse of Vegetables, Noodles Charlotte, Winter Sole Four Seasons, Tangerine Sweet Potatoes, Hacienda Cake, Twin Tournedos with Woodland Mushrooms, Fiddlehead Ferns Gratinees, Avocado Crepes filled with Crabmeat, Chicken Scallops, and The Four Seasons Fancy Cake and much more too.

Interior photo of The Four Seasons Pool Room courtesy of George Geslin. 

{SPECIAL FEATURES}

- Published in 1971

- 319 pages

- Includes original dust jacket 

- Oversized 

{CONDITION}

In absolutely lovely vintage condition, this cookbook is very clean and bright inside and out. There are no cooking spots, stains or markings. The cover boards are a bright creamy white and are very clean. The dust jacket contains minor sun fading on the spine and foxing on the inside of the dust jacket.  Please see photos. 

{SIZE}

Measures 11.75" inches (length) x 8.5" inches (width) x 1.5" inches (thickness) and weighs 3.9 lbs.

{FOR THE LOVE OF RESTAURANTS}

Pair this cookbook with a piece or two of vintage restaurant ware and you'll experience a night out without ever leaving the comfort of your kitchen.