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 joythe 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
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.
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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.