000			02884cam a22003974i 4500
005			20221101184638.0
008			000718s2000 nyua 001 0 eng d
010			_a 00034984
011			_aBIB MATCHES WORLDCAT
020			_a0761116982
020			_a9780761116981
035			_a(OCoLC)44167165
040			_aDLC _beng _erda _cDLC _dBAKER _dBTCTA _dYDXCP _dVP@ _dIG# _dATU
042			_apcc
043			_an-us-ny
050	0	0	_aTX714 _b.W264 2000
082	0	0	_a641.5097471 _221
100	1		_aWaltuck, David, _eauthor. _91037453
245	1	0	_aStaff meals from Chanterelle / _cDavid Waltuck and Melicia Phillips ; photographs by Maria Robledo.
264		1	_aNew York : _bWorkman Pub, _c2000.
300			_axvi, 448 pages : _billustrations ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0	0	_tIntroduction: A Brief History of Chanterelle -- _tSoup -- _tBeef, Veal, Lamb -- _tPork -- _tPoultry -- _tSeafood -- _tPasta -- _tSides, Salads -- _tDressing, Dips -- _tBrunch, Breads -- _tDesserts.
520			_a"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.
588			_aMachine converted from AACR2 source record.
610	2	0	_aChanterelle (Restaurant : New York, N.Y.) _91037455
650		0	_aCooking. _9341496
700	1		_aPhillips, Melicia, _eauthor. _91037457
907			_a.b10133471 _b26-03-18 _c27-10-15
942			_cB
945			_a641.5097471 WAL _g1 _iA194031B _j0 _lcmain _o- _p$67.77 _q- _r- _s- _t0 _u2 _v0 _w0 _x0 _y.i10342643 _z28-10-15
998			_a(3)b _a(3)c _b20-03-18 _cm _da _feng _gnyu _h0
999			_c1106977 _d1106977