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 finesIt'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 Staff Meals from Chanterelle. 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....
|Title||:||Staff Meals from Chanterelle (Cookbook)|
|Format Type||:||Kindle Edition|
|Number of Pages||:||464 Pages|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
Staff Meals from Chanterelle (Cookbook) Reviews
In "Cooked", Michael Pollan writes, "When you consider that twenty seven minutes (average time spent preparing meals in American households) is less time than it takes to watch a single episode of Top Chef or The Next Food Network Star, you realise that there are now millions of people who spend more time watching food being cooked on television than they spend actually cooking it themselves." In short, watching > cooking. I have taken this a step further, reading this cook book with no intention of cooking anything. Reading > cooking, several hours > 27 min. Hypothetically, if I were... The asian-inspired recipes are welcome because there are more of such ingredients where I live - in Asia. Also, I think Kikoman should sponsor him for mentioning their brand every time the recipe calls for a good soy sauce. :pThat said, I enjoyed the style of writing where the author gives a back story to the dish or describes the food. Good for those reading without the intention of cooking :p