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Condition:
Like New
May have some shelf wear to dust jacket but inside new and unread. Prompt shipping, buy with confidence.
Ships from: Deer Park, NY
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Condition:
Good
2008-10-14 Hardcover Good Ex-library copy. Text is clean, binding tight. Illustrated. Dustcover in good shape.100% guaranteed. No hassle return policy. Oversized Book.
Ships from: Berryton, KS
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Condition:
Good
2008-10-14 Hardcover Good Ex-library with minimal markings. Text is clean, binding tight. Illustrated. Dustcover in good shape.100% guaranteed. No hassle return policy.
Ships from: Berryton, KS
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Condition:
New
1561589616 Brand New!
Ships from: Pittsburgh, PA
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Condition:
New
1561589616 BRAND NEW. We are a tested and proven company with over 700,000 satisfied customers since 1997. Choose expedited shipping (if available) for much faster delivery.
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Delivery confirmation on all US orders.
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Ships from: Nashua, NH
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Condition:
Very Good
Ships from: New York, NY
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Condition:
New
Buy with confidence. Excellent Customer Service & Return policy.
Ships from: Richmond, TX
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Condition:
Like New
2008-10-14 Hardcover Like New 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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Ships from: Burnsville, MN
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Condition:
Very Good
Hardcover Very Good 1561589616.
Ships from: Santa Rosa, CA
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Condition:
New
Excellent customer service. May ship from alternate location depending on your zip code and availability. Satisfaction guaranteed!!
Ships from: Martinez, CA
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Overview
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, ...