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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, poultry and rabbit, meat and game, side dishes, and desserts, the book simply overflows with nouvelle cuisine classics. A must for anyone who has ever had the pleasure of dining there -- and perfect for professionals and the armchair market -- "Chanterelle "is a cookbook to savor. ...
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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....
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