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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.
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.
See all Editorial Reviews
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.
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.
See all Editorial Reviews
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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mushroom stock, duck stock, venison stock, ounces duck foie gras, other neutral oil, scoopable consistency, much flavorful liquid, thickened chicken stock, yellow squash skin, large bowl halfway, chorizo oil, tablespoons fresh basil cut, carryover heat, bottom with the oil, generously salted water, strainer set, wasabi tobiko, zucchini skin, tomato concassée, pour canola oil, knead the butter, wipe out the pot, foie gras slices, sauté pan set, cup ruby port Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chicken Stock, Prep Talk, Veal Stock, Fish Stock, Hudson Valley, New York City, New York State, Kate Zuckerman, East Coast, Yukon Gold, Tamarind Dipping Sauce, United States, Curry Mayonnaise, Braised Duck Leg Spring Rolls, Duck Breast, Pasta Dough, Roger Dagorn, Chive Mashed Potatoes, Lemon-Saffron Aïoli Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
mushroom stock, duck stock, venison stock, ounces duck foie gras, other neutral oil, scoopable consistency, much flavorful liquid, thickened chicken stock, yellow squash skin, large bowl halfway, chorizo oil, tablespoons fresh basil cut, carryover heat, bottom with the oil, generously salted water, strainer set, wasabi tobiko, zucchini skin, tomato concassée, pour canola oil, knead the butter, wipe out the pot, foie gras slices, sauté pan set, cup ruby port Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chicken Stock, Prep Talk, Veal Stock, Fish Stock, Hudson Valley, New York City, New York State, Kate Zuckerman, East Coast, Yukon Gold, Tamarind Dipping Sauce, United States, Curry Mayonnaise, Braised Duck Leg Spring Rolls, Duck Breast, Pasta Dough, Roger Dagorn, Chive Mashed Potatoes, Lemon-Saffron Aïoli Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
What Do Customers Ultimately Buy After Viewing This Item?
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67% buy the item featured on this page: Chanterelle: The Story and Recipes of a Restaurant Classic $35.00 |
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12% buy A16: Food + Wine $23.10 |
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8% buy On the Line $23.10 |
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7% buy Staff Meals from Chanterelle $19.77 |
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