Staff Meals from Chanterelle

Front Cover
Workman Publishing, 2000 - Cooking - 448 pages
4 Reviews
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 Chanterelle

User Review  - Barbara - Goodreads

A great used bookstore find. Read full review

Review: Staff Meals from Chanterelle

User 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
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About the author (2000)

DAVID WALTUCK is the chef and co-owner, with his wife Karen, of Chanterelle, which has garnered critical acclaim since it opened in 1979. He is the winner of numerous James Beard Awards including Best New York City Chef and, for the restaurant, Outstanding Restaurant, Service, Wine Service, and Sommelier. 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,

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.nbsp;

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