Background
Abigail Kirsch was born on January 22, 1930, in Brooklyn, New York, United States. She is the daughter of Joseph and Mollie (Langbert) Greenberg.
13-15 Quai André Citroën, 75015 Paris, France
Abigail received a culinary certificate from Le Cordon Bleu in Paris in 1967.
1 South Ave, Garden City, NY 11530, United States
Abigail got her Bachelor of Arts from Adelphi University in 1951.
1946 Campus Dr, Hyde Park, NY 12538, United States
Abigail received a culinary certificate from Le Cordon Bleu in Paris in 1967, and two culinary certificates from the Culinary Institute of America in 1966 and 1968.
1 South Ave, Garden City, NY 11530, United States
Abigail got her Bachelor of Arts from Adelphi University in 1951.
13-15 Quai André Citroën, 75015 Paris, France
Abigail received a culinary certificate from Le Cordon Bleu in Paris in 1967.
1946 Campus Dr, Hyde Park, NY 12538, United States
Abigail received a culinary certificate from Le Cordon Bleu in Paris in 1967, and two culinary certificates from the Culinary Institute of America in 1966 and 1968.
Photo of Abigail Kirsch
(The Bride and Groom's First Cookbook is indeed a first - ...)
The Bride and Groom's First Cookbook is indeed a first - the first modern and manageable teaching cookbook for young couples whose sophisticated tastes outdistance their kitchen skills and available time. And who better to provide such a book than Abigail Kirsch, who has been responsible for orchestrating thousands of weddings and engagement parties, who knows better than anyone the kinds of recipes and instructions young people need and want, and whom young people know and trust. This easy-to-use teaching book is designed for young working couples who will be sharing the cooking and entertaining chores at home. The recipes, from Spinach and Pine Nut Pizzetta to Roasted Salmon in Horseradish Crust and Lemon Chicken with Capers, are designed to please the well-trained palate, but no culinary skill is assumed. Each recipe includes a list of necessary utensils, a clear set of do-ahead instructions, tips for serving, and variations. In addition, there is a section of complete menus for entertaining in a number of styles on different occasions, from a tailgate picnic to a formal dinner for in-laws or the boss. Each menu includes a timetable for completing all preparation chores and dividing them efficiently between two people. And last but not least, there is a glossary of cooking terms, a list of essential pantry ingredients, and a checklist for a bridal registry. In short, The Bride and Groom's First Cookbook is an indispensable resource for busy young couples with more taste than time, who want to eat well and entertain with flair.
https://www.amazon.com/Bride-Grooms-First-Cookbook/dp/0385476353/ref=sr_1_3?dchild=1&keywords=Abigail+Kirsch&qid=1608547028&rnid=2941120011&s=books&sr=1-3
1996
http://www.amazon.com/gp/product/0385488173/?tag=2022091-20
1998
(As Abigail Kirsch knows after catering thousands of weddi...)
As Abigail Kirsch knows after catering thousands of weddings, being a newlywed is all about beginning new traditions. One of the most pleasurable of those traditions is entertaining at home. But couples just starting to invite friends, family, and business colleagues for casual or more formal meals need some help in the kitchen, and Abigail Kirsch is here to offer her expert guidance. In The Bride and Groom’s First Cookbook, Abigail Kirsch introduced young couples to the delights of learning to cook side by side. Now, in her new book, she provides neophyte cooking couples with complete game plans for dinner parties, lunches, or brunches throughout the year. The menus, arranged seasonally, feature plenty of "Do-Ahead" suggestions, recipes that are easy and fun to prepare, and basic wine recommendations. From a summer Pulled-Pork Barbecue to a fall Hearty Short Rib Dinner to an Apres Ski Pasta Supper for winter to a spring Baked Ham brunch, there is something here for every time of year and occasion. Even a first Thanksgiving can be nearly carefree when quick-cooking game hens are the more flavorful stand-in for turkey. For each season, too, there is a vegetarian menu. And separate chapters covering hors d’oeuvres and desserts make it simple to plan a cocktail or dessert party. Veteran party-giver Abigail Kirsch also shares her know-how when it comes to decorating a table and serving food stylishly. With Abigail Kirsch’s confidence-boosting advice, new couples will find at-home entertaining foolproof and enjoyable.
https://www.amazon.com/gp/product/B005EM8OFW/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i0
2002
(A must-have resource for anyone who loves entertaining fr...)
A must-have resource for anyone who loves entertaining friends and family at home In this new book from the CIA, you'll find everything you need to plan and pull off unforgettable get-togethers - from important formal events to simple, casual affairs with friends. It's packed with plenty of recipes for perfect party foods, as well as practical and thorough advice on planning, decorating, and serving. It also features helpful and gorgeous full-color photographs throughout. More than 300 delicious recipes for first courses, main courses, sides, desserts, and drinks Advice and techniques on entertaining for virtually any occasion, whether the food is the focus of the event or just a little perk One of many books from the CIA, including The Professional Chef, Ninth Edition and the At Home series When it comes to cooking, you know what to expect from the experts at The Culinary Institute of America - fantastic flavors, incredible presentations, and down-to-earth cooking advice. Now you can add home entertaining to the list as well.
https://www.amazon.com/Entertaining-Recipes-Inspirations-Gathering-Friends/dp/0470421320/ref=sr_1_1?dchild=1&keywords=Abigail+Kirsch&qid=1608547028&rnid=2941120011&s=books&sr=1-1
2012
Abigail Kirsch was born on January 22, 1930, in Brooklyn, New York, United States. She is the daughter of Joseph and Mollie (Langbert) Greenberg.
Abigail got her Bachelor of Arts from Adelphi University in 1951. She also received a culinary certificate from Le Cordon Bleu in Paris in 1967. In 1964, recognizing that she needed professional training to charge for cooking classes that she was running out of the basement in her house, she enrolled in the Culinary Institute of America. She was the only woman in the program.
In 2001 she was awarded an honorary degree from the Culinary Institute of America.
The seeds of Kirsch's business go back to the 1960s when she started a cooking school from the basement of her home. Her neighbor complained about too many cars in her driveway, he told the town board and they told her to stop. Abigail took it to the New York Supreme Court who sided with her, saying she was allowed to continue. That case brought her notoriety with lots of great PR.
She opened her first storefront in 1975. The Abigail Kirsch Gourmet Center, Ltd. offered cooking classes, gourmet cookware, and, as an afterthought, catering. Shortly thereafter, she received her first large-scale catering contract, a 500-person picnic at the PepsiCo Sculpture Garden. Her Salade Niçoise was a success, and her catering business was off to a strong start.
In 1989, she and her husband and business partner Robert decided "that is was time to stop being gypsy caterers and get a place of our own." Enter Tappan Hill, a historic mansion overlooking the Hudson River in Tarrytown. Once the site for Mark Twain's daughter's home, it is now a historic Westchester landmark. The 1916 residence was restored in 1989 by Abigail Kirsch and has been the headquarters for Abigail Kirsch Catering since that time. Her company is now a New York area icon.
Her company operates exclusive sites at Tappan Hill, The New York Botanical Garden, Pier 60 and the Lighthouse at Chelsea Piers, and Stage 6 in the Brooklyn Navy Yard. In 2011 they catered over 1,500 events, including almost 600 weddings, and prepared over 400,000 meals, all with a precise eye for perfection and detail.
Today - although Abigail is retired - her Tri-state premier wedding and event caterer and its sister properties now employ about 700 people.
Kirsch is the author of The Bride and Groom's First Cookbook (1996), An Invitation to Dinner: Abigail Kirsch's Guide to Elegant Entertainment and Delicious Dinners at Home (1998), The Bride and Groom's Menu Cookbook (2002), and Entertaining: Recipes and Inspirations for Gathering with Family and Friends Abigail Kirsch (2012).
Abigail Kirsch is widely recognized as a founder of Abigail Kirsch School of Cookery and Abigail Kirsch Catering. She has been lauded for her culinary success. She has been honored by Les Dames d'Escoffier International, the International Association of Caterers, The New York State Restaurant Association, and the International Association of Culinary Professionals. She named restaurateur of the year by the New York State Restaurant Association in 1996. She has also been listed in Crain's "New York's 100 Most Influential Women in Business," and is the author of several cookbooks. Abigail has been listed as a noteworthy culinary productions executive by Marquis Who's Who.
(A must-have resource for anyone who loves entertaining fr...)
2012(The Bride and Groom's First Cookbook is indeed a first - ...)
1996(As Abigail Kirsch knows after catering thousands of weddi...)
2002Abigail is a Judaist.
Kirsch is a member of the International Association of Culinary Professionals, Les Dames d'Escoffier, and Westchester County Association.
Kirsch fell in love with cooking as a child on the apron strings of her mother and grandmother. Her passion has fueled a lifelong culinary journey and a five-star career.
Abigail married Robert B. Kirsch on June 19, 1951. The couple has four children: Richard, James, Billy, and Jo-Ellen.
