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The Staffmeals from Chanterelle von Melicia Phillips und David Waltuck (2000,... - Bild 1 von 1

The Staffmeals from Chanterelle von Melicia Phillips und David Waltuck (2000,...-

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The Staffmeals from Chanterelle by Melicia Phillips and David Waltuck (2000,...
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Zuletzt aktualisiert am 07. Feb. 2024 08:29:50 MEZAlle Änderungen ansehenAlle Änderungen ansehen

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Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
ISBN
9780761116981
Book Title
Staffmeals from Chanterelle
Publisher
Workman Publishing Company, Incorporated
Item Length
9.5 in
Publication Year
2000
Type
Textbook
Format
Trade Paperback
Language
English
Illustrator
Yes
Item Height
1.4 in
Author
David Waltuck, Melicia Phillips
Genre
Cooking
Topic
Regional & Ethnic / American / Middle Atlantic States, General, History, Methods / Professional
Item Weight
39.1 Oz
Item Width
7.8 in
Number of Pages
464 Pages

Über dieses Produkt

Product Information

It's the other menu at Chanterelle, New York's dazzling four-star restaurant. Customers eat foie gras and truffles. The staff eats Venison Chili with Red Beans. Customers swoon over the signature seafood sausage. The staff, elbows on the table, cheerfully tucks into Lamb Shanks with Tomato and Rosemary. Of all the great restaurants in New York, Chanterelle serves the finest staff meals--nothing fancy, just delicious home-style peasant and bourgeois dishes. And here they are, in Staff Meals from Chanterelle . In 200 recipes, Chanterelle's chef, David Waltuck, brings the superb culinary insights and techniques befitting one of America's best chefs ( Gourmet ) to the delectable stews, pasta dishes, roasts, curries, one-pot meals, and blue plate specials that have made families happy forever. Outstanding yet easy-to-make, these are dishes for home cooking and entertaining alike, including Fish Fillets with Garlic and Ginger, Thai Duck Curry, Sauteed Pork Chops with Sauce Charcutiere, and the most requested dish of all, David's Famous Fried Chicken with Creamed Spinach and Herbed Biscuits. Tips throughout put cooks in the hands of a four-star teacher, from the best way to boil a potato (uncut and in its jacket) to shaping hot, oven-fresh tuiles into sophisticated dessert cups.

Product Identifiers

Publisher
Workman Publishing Company, Incorporated
ISBN-10
0761116982
ISBN-13
9780761116981
eBay Product ID (ePID)
238098

Product Key Features

Book Title
Staffmeals from Chanterelle
Number of Pages
464 Pages
Language
English
Publication Year
2000
Topic
Regional & Ethnic / American / Middle Atlantic States, General, History, Methods / Professional
Illustrator
Yes
Genre
Cooking
Type
Textbook
Author
David Waltuck, Melicia Phillips
Format
Trade Paperback

Dimensions

Item Height
1.4 in
Item Weight
39.1 Oz
Item Length
9.5 in
Item Width
7.8 in

Additional Product Features

Intended Audience
Trade
Dewey Edition
21
Reviews
Restaurant staff meals are a lot like family meals. In fact, most staffs call it exactly that--the family meal. And the challenges are the same: how to please the palates of people who know precisely what they like, and how to do it in a time- and cost-effective way. In this hefty volume (433 pages of recipes!), David Waltuck, chef and owner of Chanterelle, the award-winning, critically acclaimed restaurant in New York City, shares his solutions to this universal quandary. The family meal at Chanterelle is a chance for the staff to "take an enjoyable and sociable break from their hectic schedule." Just like at home, they relax, "schmooze," and get to know each other. The key, of course, is that no one is slaving away in the kitchen. Whatever they eat must be made in advance, with minimum fuss, and left to simmer, braise, bake, or roast, until they're ready for it. A number of people share the responsibility for feeding the crew, and the diverse menu reflects the diversity of the staff. From Chicken Soup with Fresh Herbs and Homemade Matzoh Balls to Meat Loaf, Italian Style, to Chicken with Olives and Preserved Lemons to Chanterelle's Breakfast Waffles, these recipes are for quintessential comfort food. Restaurant work is physical, so portions must be ample and provide the energy everyone needs to work the next shift. The meals should be flavorful and interesting but appeal to a broad range of eaters. Every one of these extraordinary recipes delivers, from the luxurious Butternut Squash and Bourbon Soup and the tender, braised Lamb Shanks with Tomato and Rosemary to the nut-packed, mildly spicy Chicken with Cashews and the easily elegant Cream Cheese Pound Cake. These recipes can be put together quickly and easily and are either ready in a flash or can be left to cook unattended. There are a few more-elaborate recipes, for celebrations, perhaps, that require a little extra TLC, but between the easy-to-follow instructions and the useful tips (how to clean squid, saving a separated butter sauce, testing fish for doneness, and more), your family and your guests will be well fed--and you will be the hero. Just like the Chanterelle staff sweatshirt says, "Good food and plenty of it.", ... has been getting the best buzz of the current cookbooks in release...a chef cookbook unlike any other.
Lccn
00-034984
Dewey Decimal
641.5/09747/1
Edition Description
Teacher's Edition
Lc Classification Number
Tx714.W264 2000
Table of Content
Introduction: A Brief History of Chanterelle SOUP (2) BEEF, VEAL, LAMB (42) PORK (98) POULTRY (140) SEAFOOD (210) PASTA (252) SIDES, SALADS (300) DRESSING, DIPS (346) BRUNCH, BREADS (374) DESSERTS (406)
Copyright Date
2000

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  • von cbourgeois01
    13. Mär. 2009

    A must have for people who like to cook!

    This is the best cookbook I own. It has lots of chef techniques and descriptions - things not covered in other cookbooks. Even if you're experienced, you'll learn from chef Waltuck. The recipe for "Chicken with tomato and basil" on pages 166 and 167 alone makes it worth the price.

  • von greenribbet
    06. Mär. 2007

    Great cookbook!

    I love all of the different foods in this book. I had borrowed this same cookbook from a friend and loved it so much that I bought it the very next day!

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