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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Editorial Reviews
From Publishers Weekly
Starred Review. Combining "a distaste for fancy cooking combined with a respect for haute cuisine," New York restaurant Chanterelle is a study in contrasts. When the restaurant first opened in the late 1970s, chef Waltuck and his wife Karen were pioneers of a new kind of fine dining, from their decision to waive dress codes to the dishes' unique flavor combinations. In this lush, compulsively readable portrait of this premier dining establishment, the Waltucks are warm and welcoming, sharing the chef's earliest cooking experiences and recipe development as well as scenes from their romance. The stars, of course, are the recipes, and they dazzle. Organized by course, Waltuck patiently and expertly guides readers through the creation of appetizers like Crispy Bacon-Wrapped Oysters with Rémoulade and decadent Roulade of Prosciutto, Foie Gras and Figs, before moving on to signature dishes such as Grilled Seafood Sausage with Beurre Blanc Sauce and Lobster with Sauternes and Curry. Carnivores will delight in Waltuck's take on surf and turf-beef filets with sautéed mushrooms and oysters-and a belt-loosening feast of bone-in beef ribs served with a rich sauce of red wine, shallots and marrow. Complementary sides are straightforward and easy to prepare. Desserts, though daunting, reward in spades: Cherry Vanilla Brioche Pudding with Maple-Star Anise Ice Cream, Fig and Goat Cheese Tart with Huckleberry Ice Cream, and the restaurant's signature Petit Fours all make a sweet impression. Liberally peppered with tips and tricks, Waltuck's peculiar style eschews needless formality, admirably deflating hesitation or intimidation in home cooks tackling his one-of-a-kind dishes. 138 color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From School Library Journal
Waltuck and his wife, Karen, opened Chanterelle, an intimate restaurant in New York's Soho, in late 1978, and they have been receiving rave reviews ever since. Oddly enough, the first Chanterelle cookbook was Waltuck and Melicia Phillips's Staff Meals from Chanterelle, featuring recipes for the food served at "family meal" each evening. With coauthor Friedman, Waltuck now tells the story of the restaurant and provides more than 100 favorite recipes, from his signature Grilled Seafood Sausage with Beurre Blanc Sauce to Roast Pork Loin with Fennel Jus and Flan. The dessert chapter is one of the shorter ones, but Kate Zuckerman, the pastry chef, has already written her own book, The Sweet Life. Karen Waltuck, who oversees "the front of the house," contributed notes on hospitality and related topics, and there are color photographs throughout of the restaurant, its staff, and the recipes. For area libraries and others where chefs' books are popular.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Customer Reviews
Most Helpful Customer Reviews
16 of 19 people found the following review helpful
Format:Hardcover
Some cookbooks are made to be stared at, some are made to be used. The amazing thing about David Waltuck's fantastic, gorgeous, breathtaking new cookbook, CHANTERELLE, is that every single recipe works and is simple and so delicious that no matter what your skill level, every dish comes out perfectly. And it's so stunning that you can leave it on your coffee table. You will dazzle your friends and even yourself. Hats & Eyeglasses: A Family Love Affair with Gambling
7 of 7 people found the following review helpful
Format:Hardcover
I am always hesitant to purchase a restaurant cookbook as quite often the recipes are too complex for home cooks but this one is well written, and I found it simple to recreate the dishes in my home kitchen. I did think that adding 5 bottles of red wine to the sauce for the Butternut Squash Ravioli was a typo and I added only one with outstanding results.
9 of 10 people found the following review helpful
Format:Hardcover
What a great cookbook! I purchased this book as a XMas gift for my sister, who is an experimental chef in training in her own right. After hosting XMas dinner and having a chance to flip through all the recipes, she settled on preparing a late night meal of Butternut Squash Ravioli. This recipe was a major hit with all of our family and friends and we can't wait to try more recipes. The book itself is very well organized and the dishes are gorgeously photographed (a comment shared with by everyone who thumbed through the book while waiting for their serving of Butternut Squash Ravioli). I so highly recommend it, I am purchasing a 2nd copy for myself!
Most Recent Customer Reviews
5.0 out of 5 stars
Excellent cookbook
I bought this for my grandson since he is a chef. He told me he is very pleased with it and loves it.
Published 2 months ago by Choctaw Jane
4.0 out of 5 stars
Wonderful trip down memory lane
Chanterelle was a great restaurant and this book provides a wonderful walk down memory lane as well as many amazing recipes.
Published 3 months ago by James Lee
5.0 out of 5 stars
Fantastic Book for the Experienced Home Cook.
This is a book about the dishes that were prepared at the Restaurant Chanterelle. It does that very well and takes into consideration that the reader is likely going to try this at... Read more
Published 5 months ago by Tuna Bones
1.0 out of 5 stars
Not realistic
While the book is a beautiful, colorful, and exquisite creation, it is a joke for home cooks. Here are the primary ingredients in the first 150 pages-- caviar, quail eggs, foie... Read more
Published 6 months ago by Freddybob
4.0 out of 5 stars
Beatifully made
This is a beautiful book with pics and text that will inspire the serious cook. It is not as practical as his "Staff Meals" book, that I use very often. Read more
Published 18 months ago by ric
5.0 out of 5 stars
Simply Satisfying
AMAZING book!!! By just reading the story in the beginning I could tell this was going to be an fantastic book. Read more
Published on July 13, 2010 by Nate!!
5.0 out of 5 stars
With Gratitude
With Chantrelle closing, this is a wonderful reminder on how special the place was. My daughter was introduced to the wonders of cheese. Read more
Published on December 24, 2009 by Robert Tan
5.0 out of 5 stars
Over 150 recipes accompanied by lovely photos
CHANTERELLE: THE STORY AND RECIPES OF A RESTAURANT CLASSIC comes from the owner of the classic New York restaurant Chanterelle, an establishment specializing in French-inspired... Read more
Published on February 13, 2009 by Midwest Book Review
5.0 out of 5 stars
A great book by one of our favorite chefs
A few years ago we picked up a copy of Waltuck's Staff Meals cookbook and it has become our go to book for family meals. Read more
Published on February 9, 2009 by Amy Senk
5.0 out of 5 stars
Beautiful book.
Beautiful book. We already cooked a few items from it and improvised some to our taste. However this is not a book for beginers
Published on February 6, 2009 by Dipankar Sanyal
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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