Product Description

Product Details

• Amazon Sales Rank: #92246 in Books
• Published on: 2008-10-14
• Released on: 2008-10-14
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 320 pages

Features

• ISBN13: 9781561589616
• Condition: USED - GOOD
• Notes:
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
Starred Review. Combining "a distaste for fancy cooking combined with a respect for haute cuisine," New York restaurant Chanterelle is a study in contrasts. When the restaurant first opened in the late 1970s, chef Waltuck and his wife Karen were pioneers of a new kind of fine dining, from their decision to waive dress codes to the dishes' unique flavor combinations. In this lush, compulsively readable portrait of this premier dining establishment, the Waltucks are warm and welcoming, sharing the chef's earliest cooking experiences and recipe development as well as scenes from their romance. The stars, of course, are the recipes, and they dazzle. Organized by course, Waltuck patiently and expertly guides readers through the creation of appetizers like Crispy Bacon-Wrapped Oysters with Rémoulade and decadent Roulade of Prosciutto, Foie Gras and Figs, before moving on to signature dishes such as Grilled Seafood Sausage with Beurre Blanc Sauce and Lobster with Sauternes and Curry. Carnivores will delight in Waltuck's take on surf and turf-beef filets with sautéed mushrooms and oysters-and a belt-loosening feast of bone-in beef ribs served with a rich sauce of red wine, shallots and marrow. Complementary sides are straightforward and easy to prepare. Desserts, though daunting, reward in spades: Cherry Vanilla Brioche Pudding with Maple-Star Anise Ice Cream, Fig and Goat Cheese Tart with Huckleberry Ice Cream, and the restaurant's signature Petit Fours all make a sweet impression. Liberally peppered with tips and tricks, Waltuck's peculiar style eschews needless formality, admirably deflating hesitation or intimidation in home cooks tackling his one-of-a-kind dishes. 138 color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From School Library Journal
Waltuck and his wife, Karen, opened Chanterelle, an intimate restaurant in New York's Soho, in late 1978, and they have been receiving rave reviews ever since. Oddly enough, the first Chanterelle cookbook was Waltuck and Melicia Phillips's Staff Meals from Chanterelle, featuring recipes for the food served at "family meal" each evening. With coauthor Friedman, Waltuck now tells the story of the restaurant and provides more than 100 favorite recipes, from his signature Grilled Seafood Sausage with Beurre Blanc Sauce to Roast Pork Loin with Fennel Jus and Flan. The dessert chapter is one of the shorter ones, but Kate Zuckerman, the pastry chef, has already written her own book, The Sweet Life. Karen Waltuck, who oversees "the front of the house," contributed notes on hospitality and related topics, and there are color photographs throughout of the restaurant, its staff, and the recipes. For area libraries and others where chefs' books are popular.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
"At New York's Chanterelle restaurant, chef David Waltuck has been melding French techniques with his American sensibility for nearly three decades. Together with his wife and business partner, Karen, he has finally crafted this impressive book as a tribute. Peppered with stunning photographs, the book is enjoyable to pore over as well - and tales of Waltuck's down-to-earth beginnings and love story with Karen make for a fun read." --San Francisco Chronicle, October 29, 2008

Customer Reviews

A great book by one of our favorite chefs
A few years ago we picked up a copy of Waltuck's Staff Meals cookbook and it has become our go to book for family meals. We were particularly impressed not just with the creativity of these recipes but also how well they had been tested. We have made 2/3 of the dishes in Staff Meals and all of them have turned out as expected. Having dined a few times at Chanterelle, we were excited to see this title published and looked forward to reading not only the recipes but also the back stories about the restaurant and service. Once again, Waltuck does not disappoint.

First the recipes. Again, they are very well written, illustrated and clearly properly tested. Since the dishes are more formal than the ones in Staff Meals we particularly appreciate the attention paid to presentation detail which is a key to any good company dish. Second, the book is beautiful. The photography not only captures the beauty of the food but also the feeling of the restaurant, both front and back of house. It's a great comfort to us to see Waltuck in the Kitchen, Mets cap on his head rocking out dinner service.

THE MOST GORGEOUS COOKBOOK EVER
Some cookbooks are made to be stared at, some are made to be used. The amazing thing about David Waltuck's fantastic, gorgeous, breathtaking new cookbook, CHANTERELLE, is that every single recipe works and is simple and so delicious that no matter what your skill level, every dish comes out perfectly. And it's so stunning that you can leave it on your coffee table. You will dazzle your friends and even yourself. Hats & Eyeglasses: A Family Love Affair with Gambling

A Crowd Pleasing Cookbook with Corwd Pleasing Recipes
What a great cookbook! I purchased this book as a XMas gift for my sister, who is an experimental chef in training in her own right. After hosting XMas dinner and having a chance to flip through all the recipes, she settled on preparing a late night meal of Butternut Squash Ravioli. This recipe was a major hit with all of our family and friends and we can't wait to try more recipes. The book itself is very well organized and the dishes are gorgeously photographed (a comment shared with by everyone who thumbed through the book while waiting for their serving of Butternut Squash Ravioli). I so highly recommend it, I am purchasing a 2nd copy for myself!