Chanterelle: The Story and Recipes of a Restaurant Classic

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9781561589616: Chanterelle: The Story and Recipes of a Restaurant Classic

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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About the Author:

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,"

ANDREW FRIEDMAN is the coauthor of many cookbooks, including Alfred Portale's Gotham Bar and Grill Cookbook, The Red Cat Cookbook, and White House Chef.

Review:

"David's cuisine is as fresh today as it was when he and Karen first opened their doors many years ago... The recipes from Chanterelle evoke our roots, as chefs, in French tradition while striving toward simple, elegant preparations and flavors. Chanterelle will always be the quintessential New York restaurant for me." --Thomas Keller, The French Laundry
"For 25 years, David and Karen Waltuck have run one of the greatest restaurants in America! With this extraordinary collection of recipes, you will find eloquence, refinement and joy--the very traits that epitomize the Waltucks!" --Charlie Trotter
"For over twenty years, Chanterelle has been the jewel of New York City's restaurants. David and Karen Waltuck have endlessly shared their charm, talent, creativity, and passion, and finally we are getting their secrets in the kitchen." --Daniel Boulud, Chef/Owner
"Ever since it opened in 1979, Chanterelle has been rated among the very best restaurants in our annual surveys. As long-time students of fine dining, we are particularly excited to have a chance to learn the recipes behind Chanterelle's extraordinary success." --Tim Zagat, co-founder and CEO, Zagat Survey
"Here, you will find much more than a collection of recipes, but an open-ended love story inspired by food, friends, family, and life. David's and Karen's sensibilities create a balance of tradition and change, sophistication, and simplicity. Their unique style has left an indelible impression on the New York restaurant scene. It is no wonder that, after almost 30 years, David and Karen continue to inspire at Chanterelle." -- Jean-Georges Vongerichten, Chef/Restaurateur
"Discovering Chanterelle more than 25 years ago with its charming defancified French ways...glowing like a mirage in then desolate Soho...was such a high for me. I remember fondly the dishes as I read this personal history of what it was like in the late seventies' dawning of young American chefs."-- Gael Greene

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Waltuck, David; Friedman, Andrew
Editorial: Taunton Press 2008-10-14 (2008)
ISBN 10: 1561589616 ISBN 13: 9781561589616
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Descripción Taunton Press 2008-10-14, 2008. Hardcover. Estado de conservación: New. 1561589616 New! Unread publisher overstock copy. Nº de ref. de la librería Z1561589616ZN

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Descripción Taunton Press. Hardcover. Estado de conservación: New. 1561589616 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI2132584448

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Descripción Taunton Press 2008-01-01, 2008. Hardcover. Estado de conservación: New. Hardcover. Publisher overstock, may contain remainder mark on edge. Nº de ref. de la librería 9781561589616B

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Descripción Taunton Press 10/14/2008, 2008. Hardback or Cased Book. Estado de conservación: New. Chanterelle: The Story and Recipes of a Restaurant Classic. Book. Nº de ref. de la librería BBS-9781561589616

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Descripción Taunton Press Inc, United States, 2008. Hardback. Estado de conservación: New. Language: English . Brand New Book. 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 chockfull 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, this 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 savour. Nº de ref. de la librería AAJ9781561589616

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David Waltuck, Andrew Friedman
Editorial: Taunton Press Inc, United States (2008)
ISBN 10: 1561589616 ISBN 13: 9781561589616
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Descripción Taunton Press Inc, United States, 2008. Hardback. Estado de conservación: New. Language: English . Brand New Book. 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 chockfull 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, this 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 savour. Nº de ref. de la librería AAJ9781561589616

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Descripción Taunton Press. Hardcover. Estado de conservación: New. 1561589616 BRAND NEW, GIFT QUALITY! NOT OVERSTOCKS OR MARKED UP REMAINDERS! DIRECT FROM THE PUBLISHER!|DTH. Nº de ref. de la librería DTH-S-9781561589616

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David Waltuck
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Descripción Taunton 2008-11-01, 2008. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-MAR-00001880

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Descripción Taunton Press, 2008. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería 1561589616

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David Waltuck; Andrew Friedman
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Descripción Taunton Press, 2008. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M1561589616

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