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Chanterelle

The Story and Recipes of A Restaurant Classic
Waltuck, David (Book - 2008 )
Chanterelle


Item Details

Random House, Inc.
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.

Baker & Taylor
A beautiful new cookbook from the award-winning chef of New York's acclaimed Chanterelle restaurant introduces recipes for more than 150 nouvelle cuisine classics, including some of the restaurant's signature dishes, fish and shellfish creations, salads, appetizers, entrées, side dishes, and desserts.

Ingram Publishing Services
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.
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. Now, co-owner and co-founder Waltuck invites you into his bustling kitchen with a sumptuously illustrated cookbook chockfull of the recipes that have made Chanterelle a destination restaurant of international stature. 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.

Authors: Waltuck, David
Statement of Responsibility: David Waltuck & Andrew Friedman ; foreword by Adam Gopnik ; photography by Maria Robledo
Title: Chanterelle
the story and recipes of a restaurant classic
Publisher: Newtown, CT :, Taunton Press,, c2008
Characteristics: 313 p. :,ill. (some col.) ;,29 cm.
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