Overview:Chanterelle: The Story and Recipes of a Restaurant Classic - 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 chockfull 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, this 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 savour.

This book is on page /88f0ff300130a9332bf7ee8997e69000/book/1603776852-9781561589616. It was written by the following authors: Andrew Friedman, David Waltuck, Adam Gopnik. Book Chanterelle: The Story and Recipes of a Restaurant Classic, which can be read online, published by the company: Taunton Press Inc. Other books on similar topics can be found in sections: Food, Drink. The book was published on 2008-12-04 00:00:00. It has 320 pages and is published in Hardback format and weight g. File for download Chanterelle: The Story and Recipes of a Restaurant Classic has PDF format and is called chanterelle-the-story-and-recipes-of-a-restaurant-classic.pdf. Other books you can download below. Our nottedeiricercatoriaq.it site is not responsible for the content of PDF files.


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