Chanterelle: The Story and Recipes of a Restaurant Classic by David Waltuck and Andrew Friedman

  • Herbed crêpes with black caviar & crème fraîche

    from Chanterelle: The Story and Recipes of a Restaurant Classic Chanterelle by David Waltuck and Andrew Friedman

    • Categories: Pancakes, waffles & crêpes; Canapés / hors d'oeuvre; Entertaining & parties; French
    • Ingredients: dill; parsley; chives; crème fraîche; black caviar
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Notes about Recipes in this book

  • Cumin-crusted salmon with citrus butter & chive mashed potatoes

    • mekral on March 26, 2023

      The recipe was quite nice. The citrus based juice of the sauce took longer than 10 minutes to reach the desired state, in my case 25 minutes. Otherwise the flavours play quite nicela with each other.

  • Wild rice

    • abergame on January 07, 2023

      The amount of wild rice, 1/2 c, is wrong. I suspect it should say 1 1/2c, which would make sense with the 3 cups of liquid it calls for. I got wild rice soup when I followed the recipe.

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  • ISBN 10 1561589616
  • ISBN 13 9781561589616
  • Published Dec 04 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher The Taunton Press
  • Imprint Taunton Press Inc

Publishers Text

Award-winning chef David Waltuck calls Chanterelle "a fantasy of a restaurant, dreamed up by a little, food-loving kid that somehow, magically, came true." For almost 30 years Waltuck and this beloved downtown eatery have broken the boundaries of French cooking, winning over such New York City icons as Richard Avedon, Keith Haring, and Malcolm Forbes, among many others. Now, Waltuck invites readers into his bustling kitchen with a sumptuously illustrated cookbook resplendent with the recipes that have made Chanterelle a destination restaurant of international stature.

With a Foreword by New Yorker writer Adam Gopnik Chanterelle features recipes for more than 150 nouvelle cuisine classics such as Waltuck's signature Seafood Sausage, plus other delicious fish and shellfish creations, lavish salads and first courses, perfect poultry and rabbit, side dishes and desserts. A must-have for anyone who has ever had the pleasure of dining there--and for professionals and home cooks alike--Chanterelle is a cookbook to savor for years to come.

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