Staff Meals from Chanterelle

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By:
Workman Publishing Company
  • 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.
  • Author:
    Melicia Phillips
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.5097471
    EAN:
    9780761116981
    Edition:
    First Edition
    ISBN:
    0761116982
    Label:
    Workman Publishing Company
    Languages:
    English
    List Price:
    $29.95
    Manufacturer:
    Workman Publishing Company
    Number Of Items:
    1
    Number Of Pages:
    464
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2000-12-15
    Publisher:
    Workman Publishing Company
    Studio:
    Workman Publishing Company
    Title:
    Staff Meals from Chanterelle
    UPC:
    019628116987

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