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Chanterelle: The Story and Recipes of a Restaurant Classic Hardcover – October 14, 2008

4.7 out of 5 stars 20 customer reviews

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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.
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Product Details

  • Hardcover: 320 pages
  • Publisher: Taunton Press (October 14, 2008)
  • Language: English
  • ISBN-10: 1561589616
  • ISBN-13: 978-1561589616
  • Product Dimensions: 11 x 1.2 x 11 inches
  • Shipping Weight: 5.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #1,467,031 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

By Amy Senk VINE VOICE on February 9, 2009
Format: Hardcover
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. We were particularly impressed not just with the creativity of these recipes but also how well they had been tested. We have made 2/3 of the dishes in Staff Meals and all of them have turned out as expected. Having dined a few times at Chanterelle, we were excited to see this title published and looked forward to reading not only the recipes but also the back stories about the restaurant and service. Once again, Waltuck does not disappoint.

First the recipes. Again, they are very well written, illustrated and clearly properly tested. Since the dishes are more formal than the ones in Staff Meals we particularly appreciate the attention paid to presentation detail which is a key to any good company dish. Second, the book is beautiful. The photography not only captures the beauty of the food but also the feeling of the restaurant, both front and back of house. It's a great comfort to us to see Waltuck in the Kitchen, Mets cap on his head rocking out dinner service.
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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.
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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
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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!
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Format: Hardcover Verified Purchase
Excellent, excellent, excellent. We have made several recipes out of this book and they all turn out wonderfully. I enjoy the way the author writes and really appreciated reading a little history behind the restaurant. The photos of the dishes are great and the recipes are pretty easy to read. One of the recipes I made was the one for tomato soup and fontina grilled cheese. I thought I had cut the recipe down enough but it made a huge amount. I brought it to work and everyone who tried it went wild. The only thing I did a little different is that I took all the leftover solid tomato and onion bits and turned them into a paste in the blender, cooked them down a little in sherry, then added it back into the soup. Delicious! I highly recommend this book, especially if you enjoy cooking.
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Format: Hardcover Verified Purchase
I am pleased to own this cookbook and to be reminded of the wonderful meais I enjoyed in this very fine establishment. My office was across the street from them, and I watched with fascination as the building they were in, I think it was called the New York Mercantile Building, underwent a complete and very patient major restoration. It took a while for the ground floor space to be rented out, and we were surprised that the tenant was a five star restaurant. Every visit to Chanterelle was exquisite and very memorable. I hope to re-create some of the dishes with this book. Thanks.
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Format: Hardcover
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 home. I have prepared a dozen dishes from this book in my home. All were outstanding and most were far more approachable then at first blush. In fact Chanterelle grew out of David and Karen Waltuck doing dinner parties from their home. They made decision to do a restaurant and contrary to the usual outcome of a decision to "do a restaurant because your food at home is so good" they were one of the few true success stories. In fact Chanterelle became one of the best restaurants in the world not only in food and service but also in its approachability. It was always impeccable but even more so it was always comforting and welcoming. Just like the dishes in this book. Unfortunatly for us, after almost 30 years of incredible food that never faltered, they closed to renovate as they did every-so-often and made a decision not to reopen. If I were to recommend one dish to attempt from this book it would be the seafood sausages it is the spirit of Chanterelle it self. You can easily substitute protines and still achieve fantastic results. It may seem daunting at first but is actually very easy to do and very difficult to get wrong. The instructions are spot on and this dish affords you the opportunity make mistakes and correct them without compromising the end product. Ultimately it is the incredible flavor and texture that is sets this dish apart from any other you have ever had, and to think that it is simply sausage.
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