or Connect

Staff Meals from Chanterelle

This item needs more info! Review It Add To a List
Staff Meals from Chanterelle

On the menu at Chanterelle, New York's dazzling four-star restaurant, expect to find foie gras, ethereal sauces, and its signature dish, a sublime seafood sausage. But off the menu, Chanterelle presents a different face - every day at 4:45, a long table is set and the restaurant "family" sits down to dinner. And what they eat are the delicious peasant and bourgeois dishes that have made families happy forever, and thrive in the home kitchen. In Off The Menu, Chanterelle's chef David Waltuck marries the superb culinary insights and techniques befitting "one of America's best chefs' (Gourmet) with 200 recipes for the delectable stews, pasta dishes, roasts, curries, one-pot meals, and blue-plate specials that have sustained his family and staff for the past 20 years. Outstanding yet easy to make, here are dishes for home cooking and entertaining alike, including Fish Fillets with Garlic and Ginger, Sauteed Pork Chops with Suace Charcuterie, Vension Chili with Red Beans, and the most requested dish of all, David's Famous Fried Chicken with Creamed Spinach and Herbed Biscuits. Tips throughout put cooks in the hands of a four-star teacher, from the best way to boil a potato (uncut and in its jacket) to shaping a hot, oven-fresh tuile into a sophisticated dessert cup.

AuthorMelicia Phillips
Dewey Decimal Number641.5097471
EditionFirst Edition
LabelWorkman Publishing Company
List Price$29.95
ManufacturerWorkman Publishing Company
Number Of Items1
Number Of Pages464
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2000-12-15
PublisherWorkman Publishing Company
StudioWorkman Publishing Company
TitleStaff Meals from Chanterelle
Model Name/TypeMPNEAN/UPC