Prima Recipes
Recipes |  Recipe Books (by Ingredient)  |  Recipe Books (by Cuisine)  |  Recipe Software |  Cooking Resources

Search Recipes
 

Recipe Organizer Deluxe
Windows software for recipe enthusiasts: Recipe Organizer Deluxe
 
Recipe Books
Find your favorite recipe books:
  • Recipe books by ingredient
  • Recipe books by cuisine

  •  
    Web Resources
    Check our selection of great recipe and cooking sites on the Web: PrimaRecipe's Web Selection
     


    Books: Cooking by Cuisine -> Cooking American

    Staff Meals from Chanterelle

    by:
    Waltuck, David
    Phillips, Melicia



    Publisher:
    Workman Publishing Company
    Published: December 15, 2000
    ISBN: 0761116982
    Format:Hardcover
    Pages:464


       Read More, Buy It

    Book Description
    Amazon.com
    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." --Leora Y. Bloom

    Product Description:
    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.


      Read More, Buy It


    Bestselling
    and bargain
    books

    Cooking American cuisine
    * Search bestsellers
    * Search bargain books
    * Other books

    PrimaRecipes || Submit Recipe || Submit Resource || Copyright Policy

    Copyright 2005 PrimaSoft PC Inc. All rights reserved.