Staff Meals from Chanterelle
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 Meals from 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.
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Review: Staff Meals from ChanterelleUser Review - Barbara - Goodreads
A great used bookstore find. Read full review
Review: Staff Meals from ChanterelleUser Review - Mindy - Goodreads
This is one of my favorite cookbooks! It has a wide variety of recipes for meals served to the staff at the Chanterrel restaurant in NYC. Read full review
fashioned Braised Red Cabbage Summertime Creamed Corn Warm Lentil
Goddess Caesar Blue Cheese and Creamy Italian plus a full range
Later in the day accompany meals with Garlic Bread or piping hot Indian
Other editions - View all
20 minutes baking sheet balsamic vinegar bay leaves beans beef bell peppers black pepper boil over high canola casserole Chanterelle cloves Coarse kosher cold running water cook cool couscous covered cream cups Chicken Stock dish Drain dried fish sauce flavor freshly ground black garlic ginger ground black pepper heat to low high heat ingredients large bowl large cloves garlic large eggs lemon juice liquid low-sodium chicken broth meat medium heat medium-high heat minced mixture mushrooms nam pla noodles olive oil onions oregano ounces paper towels paprika parsley peeled pieces platter pork potatoes pounds Preheat the oven recipe reduce the heat refrigerator rice Rinse salad salt and freshly saucepan sausage saute scallions Serve immediately skillet slices soup soy sauce spoon sprinkle staff meals stirring occasionally Stock page 39 sugar Tabasco sauce tablespoons teaspoon tender thyme trimmed uncovered unsalted butter V2 cup V2 teaspoon vegetable oil vinegar