Staff Meals from Chanterelle David Waltuck

ISBN: 9780761116981

Published:

Paperback

464 pages


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Staff Meals from Chanterelle  by  David Waltuck

Staff Meals from Chanterelle by David Waltuck
| Paperback | PDF, EPUB, FB2, DjVu, AUDIO, mp3, RTF | 464 pages | ISBN: 9780761116981 | 9.25 Mb

Its the other menu at Chanterelle, New Yorks 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,MoreIts the other menu at Chanterelle, New Yorks 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 Mealsfrom Chanterelle.In 200 recipes, Chanterelles chef, David Waltuck, brings the superb culinary insights and techniques befitting one of Americas 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, Davids 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.



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