The top chefs of Sheraton hotels have come out with a cookbook of recipes adapted for the home kitchen which is bound to be a winner for anyone who enjoys the adventure of trying new recipes.
Certainly these master chefs in hotels spread around the globe have the opportunity as well as the talent for creating and interpreting authentic international dishes.
I remember watching Bombay chefs in draped white robes and turbans, working alongside Swiss and French chefs, cooking in the shiny, new kitchens of a Sheraton hotel in India.
Deep tandoor ovens had been especially built, sunk into the countertops like a hole in the ground, for cooking the famous Indian tandoori skewered meat and chicken dishes.
At the International Culinary Olympics in Germany I came across another example of this hotel's culinary expertise when I was attracted to a display with a gold American eagle carved in butter.
In turned out to be a prizewinning entry from Sheraton chefs, one of several that resulted in a Grand Prix award as well as 44 gold, silver, and bronze medals.
Certainly it was another sign of excellence when a Sheraton chef, Henry Haller, was appointed executive chef for the White House by the late President Johnson.
All in all, the combination of high culinary standards and world-wide hotels has provided a collection of international recipes in "The Sheraton World Cookbook" (Bobbs-Merrill, $15.95).
I liked especially the Hot Gingered Croquettes With Apricot Sauce from the Abu Dhabi chef and the Da Bamia (Meat and Okra) Stew) served aboard the Sheraton-Nile boats in Aswan and Luxor, Egypt.
And although I brought back from China my own recipe for Winter Melon Soup, I heartily approve the one in the cookbook from the Hong Kong Sheraton. There are excellent classic French recipes and ones for familiar American dishes. Selected by Vera Krijn, food editor at Bobbs- Merrill, each recipe was carefully tested in a home kitchen by Judith Strada, food consultant.
The cookbook is available at bookstores and can be ordered directly from the publisher. Send check or money order for $15.95, plus $1.50 postage and handling, to Bobbs- Merrill Company, Dept. 201, 4 West 58th Street, New York, N.Y. 10019.
Here is a recipe from the Sheraton Harbor Island Hotel, San Diego, California. It is a sophisticated version of Strawberry Shortcake. Prepare it for formal occasions that call for a special dessert. Strawberry Shortcake 29-inch sponge cakes 1 quart heavy cream 1/4 cup sugar 4 cups sliced strawberries 8 ounces sliced toasted almonds 10 to 12 whole strawberries
Slice each sponge cake in half horizontally, creating 4 layers. Whip cream gently until it begins to thicken. Sprinkle sugar on and beat until cream is soft but forms firm peaks.
Turn over the browned top of one cake layer and place it brown side down on a serving plate. Spread a generous cup of whipped cream over the layer, then top it with 1/3 of the berries. Place a second layer over the berries and add more cream and 1/3 of the berries.
Follow the same pattern with the third layer, using the last of the berries. Top with the fourth and final layer, brown side up. Spread most of the remaining cream on the side and top of the cake, reserving some for swirls. Pat sliced almonds onto side of the cake.
Use a pastry bag to make swirls with cream on top. Place whole berries on or beside swirls. Chill well before serving.