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The Story and Recipes of a Restaurant Classic
Taunton
October 2008
On Sale: October 14, 2008
320 pages
ISBN: 1561589616
EAN: 9781561589616
Hardcover
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Cookbooks
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.
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