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Chanterelle: The Story and Recipes of a Restaurant Classic

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Product Details:

HC :
320 Pages
Taunton Press
Pub. Date:
Sep 29, 2008
Color Photographs
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2009 IACP Award Winner!

Award-winning chef David Waltuck calls Chanterelle "a fantasy of a restaurant, dreamed up by a little, food-loving kid that somehow, magically, came true." For almost 30 years Waltuck and this beloved downtown eatery have broken the boundaries of French cooking, winning over such New York City icons as Richard Avedon, Keith Haring, and Malcolm Forbes, among many others. Now, Waltuck invites readers into his bustling kitchen with a sumptuously illustrated cookbook resplendent with the recipes that have made Chanterelle a destination restaurant of international stature.

With a Foreword by New Yorker writer Adam Gopnik, Chanterelle features recipes for more than 150 nouvelle cuisine classics, such as Waltuck's signature Seafood Sausage, plus other delicious fish and shellfish creations, lavish salads and first courses, perfect poultry and rabbit, side dishes, and desserts. A must-have for anyone who has ever had the pleasure of dining there--and for professionals and home cooks alike--Chanterelle is a cookbook to savor for years to come.

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