Chanterelle: The Story and Recipes of a Restaurant Classic

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 ...

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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, 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 the Publisher
"David's cuisine is as fresh today as it was when he and Karen first opened their doors many years ago... The recipes from Chanterelle evoke our roots, as chefs, in French tradition while striving toward simple, elegant preparations and flavors. Chanterelle will always be the quintessential New York restaurant for me." —Thomas Keller, The French Laundry
"For 25 years, David and Karen Waltuck have run one of the greatest restaurants in America! With this extraordinary collection of recipes, you will find eloquence, refinement and joy—the very traits that epitomize the Waltucks!" —Charlie Trotter
"For over twenty years, Chanterelle has been the jewel of New York City's restaurants. David and Karen Waltuck have endlessly shared their charm, talent, creativity, and passion, and finally we are getting their secrets in the kitchen." —Daniel Boulud, Chef/Owner
"Ever since it opened in 1979, Chanterelle has been rated among the very best restaurants in our annual surveys. As long-time students of fine dining, we are particularly excited to have a chance to learn the recipes behind Chanterelle's extraordinary success." —Tim Zagat, co-founder and CEO, Zagat Survey
"Here, you will find much more than a collection of recipes, but an open-ended love story inspired by food, friends, family, and life. David's and Karen's sensibilities create a balance of tradition and change, sophistication, and simplicity. Their unique style has left an indelible impression on the New York restaurant scene. It is no wonder that, after almost 30 years, David and Karen continue to inspire at Chanterelle." — Jean-Georges Vongerichten, Chef/Restaurateur
"Discovering Chanterelle more than 25 years ago with its charming defancified French ways...glowing like a mirage in then desolate Soho...was such a high for me. I remember fondly the dishes as I read this personal history of what it was like in the late seventies' dawning of young American chefs."— Gael Greene
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 colorphotos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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.

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Product Details

  • ISBN-13: 9781561589616
  • Publisher: Taunton Press, Incorporated
  • Publication date: 10/14/2008
  • Pages: 320
  • Sales rank: 1,408,718
  • Product dimensions: 11.30 (w) x 11.00 (h) x 1.30 (d)

Meet the Author

DAVID WALTUCK is the chef and co-owner, with his wife Karen, of Chanterelle, which has garnered critical acclaim since it opened in 1979. He is the winner of numerous James Beard Awards including Best New York City Chef and, for the restaurant, Outstanding Restaurant, Service, Wine Service, and Sommelier.
ANDREW FRIEDMAN has coauthored cookbooks with Alfred Portale, Tom Valenti, and former White House chef Walter Scheib, among many others. He also co-edited the popular anthology "Don't Try This at Home," and collaborated on the "New York Times" bestselling memoir "Breaking Back,"

ANDREW FRIEDMAN is the coauthor of many cookbooks, including Alfred Portale's Gotham Bar and Grill Cookbook, The Red Cat Cookbook, and White House Chef.

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Table of Contents

Foreword by Adam Gopnik
The Chanterelle Story
How to Use this Book
Hors D'oeuvres
Soups
First Courses
Fish & Shellfish
Poultry & Rabbit
Meats & Game
Side Dishes & Accompaniments
Dessert
Appendix: Basic Recipes
Sources

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Customer Reviews

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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted December 19, 2009

    I Also Recommend:

    Incredible recipes, excellent food

    I'm an avid home cook and have amassed many different cook books. Nearly all the recipes here are for dishes I would definitely make and eat over and over again. Chef Waltuck has done a great job picking out the real standouts. I got the best compliment a cook can get making the Beef Filet with Wild Mushrooms for a dinner party.. "You took me back to my childhood." It's that good. I haven't been disappointed by other dishes either, including the Sauteed Bay Scallops with Duck Fat, Tomato, and Basil, or the Celery Soup with White Truffle. Lots of practical advice on ingredient preparation so you'll learn some technique as well. It's a crowd pleaser and a nice addition to any cook or foodie's library. I hope Chanterelle reopens!

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  • Posted January 4, 2009

    An Amazing Book with Inspired Menus

    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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  • Anonymous

    Posted January 3, 2010

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  • Anonymous

    Posted March 12, 2010

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