Staff meals from Chanterelle / David Waltuck and Melicia Phillips ; photographs by Maria Robledo.
Material type: TextPublisher: New York : Workman Pub, 2000Description: xvi, 448 pages : illustrations ; 25 cmContent type:- text
- unmediated
- volume
- 0761116982
- 9780761116981
- 641.5097471 21
- TX714 .W264 2000
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5097471 WAL (Browse shelf(Opens below)) | 1 | Available | A194031B |
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641.50971133 FEE Lumière / | 641.5097471 PAR How to feed friends and influence people : the Carnegie Deli : a giant sandwich, a little deli, a huge success / | 641.5097471 POR Alfred Portale's Gotham Bar and Grill cookbook. | 641.5097471 WAL Staff meals from Chanterelle / | 641.5097731 TRO Charlie Trotter's / | 641.50977311 TRA Tru : a cookbook from the legendary Chicago restaurant / | 641.50979419 KEL The French Laundry cookbook / |
Includes index.
Introduction: A Brief History of Chanterelle -- Soup -- Beef, Veal, Lamb -- Pork -- Poultry -- Seafood -- Pasta -- Sides, Salads -- Dressing, Dips -- Brunch, Breads -- Desserts.
"It's the other menu at Chanterelle, New York's dazzling four-star restaurant. Customers eat foie gras and truffles. The staff eats Venison Chili with Red Beans. Customers swoon over the signature seafood sausage. The staff, elbows on the table, cheerfully tucks into Lamb Shanks with Tomato and Rosemary. Of all the great restaurants in New York, Chanterelle serves the finest staff meals--nothing fancy, just delicious home-style peasant and bourgeois dishes. And here they are, in Staff Meals from Chanterelle. In 200 recipes, Chanterelle's chef, David Waltuck, brings the superb culinary insights and techniques befitting one of America's best chefs (Gourmet) to the delectable stews, pasta dishes, roasts, curries, one-pot meals, and blue plate specials that have made families happy forever. Outstanding yet easy-to-make, these are dishes for home cooking and entertaining alike, including Fish Fillets with Garlic and Ginger, Thai Duck Curry, Sauteed Pork Chops with Sauce Charcutiere, 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 hot, oven-fresh tuiles into sophisticated dessert cups."--Publisher description.
Machine converted from AACR2 source record.
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