1968 Press Photo Chef John Poister Makes Charries Jubilee, New York - noc06303

Chef John Poister Makes Charries Jubilee. For dinner parties in his New York apartment, fiery chef John Poister likes to do at least one flambe act on the table. He says it seldom fails to impress the guests, and besides it tastes good. Cherries Jubilee, with brandy ablaze, is a favorite eyecatcher. Fire has fascinated man since the days of cave dwellers, the first humans who were big on barbecues. Since that time, we've all had a touch of pyromania that responds to the primordial lure of the open flame. For those of us who would like to be daring in the kitchen, without tripping the sprinkler system, John J. Poister, a gourmet par excellence, has written a book about how to cook flambe, indoors. His work, "The Pyromaniac's Cookbook" (Doubleday), as its title implies, is replete with suggestions for flaming fests, four-course conflagrations, incandescent cocktails and three-alarm desserts.

Photo is dated 1968.

Photo measures 10 x 8.25 inches.