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.
|Publisher:||Taunton Press, Incorporated|
|Product dimensions:||11.30(w) x 11.00(h) x 1.30(d)|
About the Author
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.
Table of Contents
Foreword by Adam Gopnik
The Chanterelle Story
How to Use this Book
Fish & Shellfish
Poultry & Rabbit
Meats & Game
Side Dishes & Accompaniments
Appendix: Basic Recipes