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Staff Meals from Chanterelle
by Melicia Phillips and David Waltuck

Overview - Chef David Waltuck marries superb culinary insights and techniques with 200 recipes for the delectable stews, pasta dishes, roasts, curries, one-pot meals and blue-plate specials that have sustained his family and staff for the past 20 years.  Read more...

 
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More About Staff Meals from Chanterelle by Melicia Phillips; David Waltuck
 
 
 
Overview
Chef David Waltuck marries superb culinary insights and techniques with 200 recipes for the delectable stews, pasta dishes, roasts, curries, one-pot meals and blue-plate specials that have sustained his family and staff for the past 20 years. Illustrations.

 
Details
  • ISBN-13: 9780761116981
  • ISBN-10: 0761116982
  • Publisher: Workman Pub Co
  • Publish Date: August 2000
  • Page Count: 256


Related Categories

Books > Cooking > Regional & Ethnic - American - General

 
BookPage Reviews

Good taste makes great gifts

Ever wonder what the chefs and owners of elegant restaurants eat in "real life," whether the staff feasts on foie gras or is left to consume the portions that pampered patrons pass up? David Waltuck, chef/owner of Chanterelle, still trendy after 20 years and one of New York's gastronomic jewels, answers those questions as he invites us to the "family" meals he cooks and shares with his entire staff every day before the restaurant opens its doors. Staff Meals from Chanterelle Cookbook, written with Melicia Phillips, has over 200 recipes for the hearty soups, slow-simmered stews, stir-fries, roasts, seafood, pasta, salads, dressings and desserts that sustain the restaurant's close-knit team during long, strenuous hours of work. This is not fancy four-star fare. Though many of the dishes are international in origin, most of them are unfussy and satisfying, the kind of straightforward food that has fueled families for generations - paprika-spiked Pork Goulash, succulent Short Ribs Braised in Beer, Chicken Gumbo served over Cornmeal-Onion Biscuits - and now fit the needs of our time-challenged schedules. Waltuck's recipes are easy-to-follow, and his prep steps unusually thorough. Now we can all sit down to a savory staff dinner without having to serve, bus, sautŽ or truss.

Sybil Pratt has been cooking up this column for more than five years.

 
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