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Staff Meals from Chanterelle Cookbook: 200 Recipes for the Home Kitchenby David Waltuck
Synopses & Reviews
It's the other menu at Chanterelle. Customers of New York's sophisticated and acclaimed restaurant dine on foie gras and truffles. The staff eats Smothered Pork Chops. Customers swoon over the signature seafood sausage. The staff, elbows on the table, cheerfully tucks into Singapore-Style Curried Rice Noodles. And while customers end their meals with a fantasy of ganache and crisp tuiles, the staff, gearing up for work, passes around Spiced-Up Honey Cake or a luscious Blackberry Cobbler.
Cooking the 4:45 staff meal at Chanterelle gives David Waltuck, one of America's best chefs (Gourmet), an outlet to serve up with a twist the down home dishes that have made families happy forever. Macaroni and Two Cheeses (Mr. Waltuck uses sharp cheddar and Parmigiano-Reggiano). Chili made with venison, for its stronger and more distinctive taste (as well as being leaner and lower in cholesterol). Crispy Orange Beef, with the tangy-sweet sauce and stir-fried marinated beef prepared separately for convenience. A surprisingly sumptuous Summertime Creamed Corn, made with fresh corn and Bechamel sauce.
It also allows him to share the full range of his chef's knowledge. Copiously included are dozens of techniques and tips straight from a four-star kitchen: How to save a separated butter sauce. Why always to boil potatoes in their jackets. The benefits of braising. Sweating vegetables. How to ripen avocados. Testing fish for doneness. Making crisp croutons. Cutting up a whole chicken. The best bay leaves. Facts about fresh ginger.
Day in and day out, the staff at Chanterelle may just be the best-fed people in New York. Now join them, no matter where you work or cook, in the pleasure of a meal that nourishes body and soul.
David Waltuck opened Chanterelle with his wife, Karen, when he was 24. Since then he's established himself as one of this country's most respected and knowledgeable chefs, while Chanterelle continues to dazzle as one of New York's great restaurants. The Waltucks and their two children live in New York City.
Melicia Phillips was sous chef at Chanterelle for years before moving on to become chef at the Red Hook Inn in Red Hook, New York. She is also co-author of Working a Duck and author of Sides.
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 Mealsfrom 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.
Chef David Waltuck marries superb culinary insights and techniques 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. Illustrations.
Table of Contents
Introduction: A Brief History of Chanterelle
BEEF, VEAL, LAMB (42)
SIDES, SALADS (300)
DRESSING, DIPS (346)
BRUNCH, BREADS (374)
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