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Staff Meals From Chanterelle Cookbook by David Waltuck and Melicia Phillips

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Notes about this book

  • Eat Your Books

    2001 James Beard Award Nominee

Notes about Recipes in this book

  • Melicia's chicken and dumplings

    • krusso119 on January 24, 2011

      I used a little over 4 lbs of chicken thighs, skin on. Also added a little cream before dropping dumplings. Dumplings needed a little more than 15 minutes to cook.

  • Stuffed shells with ricotta and prosciutto

    • krusso119 on June 19, 2011

      I added about 1/2 - 3/4 lb shredded mozz. to the filling, as well as about 1/2 cup of sauted baby spinach, squeezed to remove moisture and chopped.

  • Spiced-up honey cake

    • jzanger on September 27, 2010

      This is not a run-of-the-mill dry, unmemorable honey cake. The interesting spices keep you going back for bites, it has the most beautiful crumb to it, and it stays moist for days. I love showcasing high quality ingredients, and this is one that really benefits from a good honey (nix the Sue Bee for this one!) because you can taste the complexity.

  • Chicken pot pie and I don't care

    • mirage on July 10, 2010

      Plain but tasty.

  • Linguine with clam sauce

    • mirage on July 10, 2010

      Of course it's excellent - check out the butter!

  • Roast beef dinner

    • mirage on July 10, 2010

      Excellent Method

  • Braised red cabbage

    • vickster on October 18, 2014

      A very good mildly sweet, mildly sour red cabbage recipe. Happy to have this in my collection of recipes. Will definitely make it again.

  • Moroccan lamb shanks

    • vickster on March 17, 2012

      Delicious way to cook lamb shanks. They come out tender and spicy. Next time I would probably add a bit more of all the spices.

  • Beef short ribs braised in beer

    • Krisb on November 21, 2010

      This is overall a great recipe, but I found that the quantity of liquid specified was way too much, and recommend that you use just enough beer/stock to come maybe 1/2 to 2/3 the way up the meat/veg in the pot. This recipe works great with boneless short ribs or brisket too.

  • Cornmeal-onion biscuits

    • Couture911 on February 06, 2016

      There must be a misprint in this recipe. I followed the directions exactly and the batter came out like cornbread batter, not biscuit batter. I poured the batter into muffin tins and it made a fine batch of corn muffins.

  • Sloppy Joes

    • DKennedy on August 09, 2012

      This is a horrible rendition of Sloppy Joes. The use of ketchup in the recipe makes it inedibly sweet. Never make this again.

  • Bell peppers stuffed wuth rice and sausage

    • PinchOfSalt on August 08, 2015

      A big winner! Made this with turkey-garlic bulk sausage from my meat CSA and Pinot Grigio (Costco house brand). Minimal prep, not fussy to cook, the recipe worked perfectly (exactly the right amount of stuffing for the four peppers), and it was delicious.

  • Broccoli with oyster sauce

    • IsaSim on March 20, 2014

      I honestly could not bring myself to use a full cup of oyster sauce on a single bunch of broccoli, considering sodium content, so I went with a hefty quarter of a cup. Excellent, and a good quality oyster sauce will make a difference.

  • Chicken with black mushrooms and Chinese sausage

    • IsaSim on March 20, 2014

      Very good; served with Broccoli with oyster sauce and rice.

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Reviews about this book

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  • ISBN 10 0761116982
  • ISBN 13 9780761116981
  • Published Apr 19 2001
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

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 this book.


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.



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