Skip to content

Chanterelle The Story and Recipes of a Restaurant Classic

ISBN-10: 1561589616

ISBN-13: 9781561589616

Edition: 2008

Authors: David Waltuck, Andrew Friedman

List price: $50.00
Blue ribbon 30 day, 100% satisfaction guarantee!
what's this?
Rush Rewards U
Members Receive:
Carrot Coin icon
XP icon
You have reached 400 XP and carrot coins. That is the daily max!

Description:

Chef David Waltuck calls Chanterelle "a fantasy of a restaurant, dreamed up by a little, food-loving kid, that somehow, magically, came true." For over 28 years and from two different New York City locations, Chanterelle has broken the boundaries of French cooking, winning over such fans as Gael Greene, Richard Avedon, Keith Haring, and Malcolm Forbes along the way. Now, co-owner and co-founder Waltuck invites you into his bustling kitchen with a sumptuously illustrated cookbook chock-full of the recipes that have made Chanterelle a destination restaurant of international stature. From their signature Seafood Sausage and other fish and shellfish creations to salads and first courses,…    
Customers also bought

Book details

List price: $50.00
Copyright year: 2008
Publisher: Taunton Press, Incorporated
Publication date: 10/14/2008
Binding: Hardcover
Pages: 320
Size: 11.00" wide x 11.00" long x 1.24" tall
Weight: 5.060
Language: English

DAVID WALTUCK is the chef and co-owner, with his wife Karen, of Chanterelle, which has garnered critical acclaim since it opened in 1979. He is the winner of numerous James Beard Awards including Best New York City Chef and, for the restaurant, Outstanding Restaurant, Service, Wine Service, and Sommelier. ANDREW FRIEDMAN has coauthored cookbooks with Alfred Portale, Tom Valenti, and former White House chef Walter Scheib, among many others. He also co-edited the popular anthology "Don't Try This at Home," and collaborated on the "New York Times" bestselling memoir "Breaking Back,"

Foreword
The Chanterelle Story
How to Use this Book
Hors D'oeuvres Soups First Courses
Fish & Shellfish
Poultry & Rabbit
Meats & Game Side
Dishes & Accompaniments Dessert
Appendix: Basic Recipes Sources