Staff Meals from Chanterelle
Author: David Waltuck
On the menu at Chanterelle, New York's dazzling four-star restaurant, expect to find foie gras, ethereal sauces, and its signature dish, a sublime seafood sausage. But off the menu, Chanterelle presents a different face - every day at 4:45, a long table is set and the restaurant "family" sits down to dinner. And what they eat are the delicious peasant and bourgeois dishes that have made families happy forever, and thrive in the home kitchen.
In Off The Menu, Chanterelle's chef David Waltuck marries the superb culinary insights and techniques befitting "one of America's best chefs' (Gourmet) 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. Outstanding yet easy to make, here are dishes for home cooking and entertaining alike, including Fish Fillets with Garlic and Ginger, Sauteed Pork Chops with Sauce Charcuterie, Vension Chili with Red Beans, 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 a hot, oven-fresh tuile into a sophisticated dessert cup.
San Francisco Chronicle
It's a mouthwatering melange of 200 dishes that ordinary people can duplicate in their own kitchens.
Atlantic Journal Constitution
... has been getting the best buzz of the current cookbooks in release...a chef cookbook unlike any other.
Daily News
These are the kind of meals you might like to prepare for family and friends.
Redbook
There are great ideas for weeknights...to dishes you can put in the oven and forget...
Fine Cooking
...a warm and friendly book that celebrates the restaurant tradition know as the 'family meal.'
Cookbook Digest
...a reminder that time at the table is time well spent, and worth honoring with good food.
New York Times - Florence Fabricant
... it's clear that many of the recipes have more to do with feeding family and friends than dinner with the dishwashers. Designed to serve eight or more, they make this book useful for entertaining...it is laced with tips and techniques.
What People Are Saying
Jean-Georges Vongerichten
Jean-Georges Vongerichten, Vong and JoJo
What a great idea for a cookbook. This is a fantastic insiderнs guide to what chefs eat. Itнs also packed with chefнs tips.
Bobby Flay
Bobby Flay, The Mesa Grill and Bolo
Who would have thought that the best fed people in New York are the staff at Chanterelle? This book of terrific recipes shows how a great chef thinks when heнs cooking for family.
Thomas Keller
Thomas Keller, The French Laundry
Comfort food epitomized. Staff Meals evokes fond memories of how great food can transform a family's simple gatherings into celebrations.
Daniel Boulud
Daniel Boulud, Daniel
I always think of Chanterelle as a very happy restaurant. This book expresses the Waltucksн good taste and generosity toward their staff while providing the home cook with a lot of mouthwatering recipes.
Michael Romano
Michael Romano, Union Square Cafe
Give your family a treat! We all know what an extraordinary restaurant Chanterelle is, so I'm not at all surprised to see the extraordinary dishes David and Karen Waltuck serve up to their staff 'family' every day.
Mario Batali
Mario Batali, Babbo, Po, and Lupa
I wish I was able to book a table to eat these beautiful dishes. Obviously, staff family meal is treated like a real family meal at David and Karenнs more-than-perfect Chanterelle.
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Table of Contents:
| First Impressions: beverages, spreads, dips, and appetizers | 9 | |
| Accessories: salads and soups | 48 | |
| Compliments to the Chef: meat, poultry, and fish | 73 | |
| Main Attractions: vegetables, pasta, rice, and casseroles | 115 | |
| Sweet Aromas: breads and rolls | 153 | |
| Sugar and Spice: pies, cakes, cookies, and desserts | 169 |
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