Staff Meals from Chanterelle

by David Waltuck and Melicia Phillips

Book Overview

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...

• Format: Hardcover
• Language: English
• ISBN: 0761116982
• ISBN13: 9780761116981
• Release Date: August 2000
• Publisher: Workman Publishing
• Length: 464 Pages
• Weight: 2.47 lbs.
• Dimensions: 1.4" x 7.7" x 9.5"

Customer Reviews

Delicious and easy meals

Every recipe that I've tried from this cookbook has turned out well! Many of the recipes are high on the time scale (braising, stewing, baking) but low on the effort scale. This is perfect for me. Everything is so easy! My favourites: mac & cheese, short ribs braised in beer, chicken with 40 cloves garlic, and peanut butter cookies. The peanut butter cookies are always a hit as they're so round and rich that they stay moist for days. The only complaint I have about this cookbook is the lack of a Table of Contents. The sections are organized by meat, vegetable, sides, desserts, but there's nothing in the front listing all the recipes available in the book. I would've liked to be able to see everything that I could make and then flipping immediately to that page instead of having to go through each recipe.

Best cookbook I own

My lasting admiration to whomever came up with the idea behind this book. Unlike the other 4-star celebrity chef cookbooks being peddled on the Food Network, all of which seem to detail extravagant and daring 12-course meals featuring five different reductions and three unpronounceable ingredients, David Waltuck's submission considers comfort food. A steaming crock of French Onion Soup, made-from-scratch fudge Brownies, creamy Mac-n-Cheese, and even Mint Juleps are given the same treatment that made Chanterelle one of the best restaurants in New York.Imagine that! Food that you'd want to cook at home! In a cookbook!Foie Gras and scallion lobster bisque topped with sun-dried tomatoes and carmelized pears is nice, but sometimes I just want some Mac-n-Cheese, dammit.

Standout cookbook

I have dozens of cookbooks...and am generally quite cynical about them...but I find myself returning to this one a lot. Every time I try one of the recipes, I have the most dire predictions...oh no I've ruined all the food I have. Ruined indeed! These are some of the best meals I've ever turned out.If you like your food dry, tough, bland, ugly, typical, and difficult to make, there are several other cookbooks that will serve you to a tee. But if you like your food falling-apart tender and juicy, rich and beautifully spiced, unique and yet quite easy to prepare, this cookbook I've found works fine.Also I'd say that I always choose the finest ingredients but if I had to use less than the best, I would want these recipes, which will make the most out of whatever you've got. I would give this away as a Holiday gift to anyone who was already at Joy of Cooking level. And who didn't need to lose lots of pounds.

I'll Make 75%

If you're interested in this book, you're probably a foodie like me. And, like me, you probably have a collection of cookbooks. STAFF MEALS is my favorite. From this book I have cooked many a family meal (two kids, 8 and 11 and a spouse) to many a rave - haven't hit a false note yet.

They don't get any better than this, folks

I could use all kinds of fancy adjectives to describe the dishes and information in this book, but there is no need. I have only owned this cookbook for about a month and can honestly tell you that this "foodie" who was raised from generations of great southern cooks is enraptured with this compilation of wonderful recipes. Although I love some Southern dishes, my palette is more broad and contemporary, so Staff Meals from Chanterelle fits the bill perfectly. There are recipes that are truly "comfort foods". Then he has dishes that have elements of comfort in them but also urge you to go beyond the confortable to stretch your wings a bit...to take a small risk with a new enhancement. I love some of the dishes he terms "ethnic" but admits that he "loves to experiment" and says that this particular recipe is his own rendition and cannot be assigned the term ethnic. Then there are some "gourmet" dishes that, although are not of the same calibre as the meals served in his restaurant, has Waltuck's signature all over them. The food literally "makes you happy". Most of the recipes are fairly easy to make and call for ingredients usually found in any kitchen pantry. Although some call for very specific ingredients, he explains that these can be obtained in any good international market or a good supermarket. Another feature I love about his book is the sidebars with tips, important cooking information, and descriptions that help the cook do a better job when preparing the dish. The recipes are easy to read and follow. They are not long and tedious but straightforward and clear. The format is very readable. Waltuck also talks fondly about his "family" at the restaurant, talks about some of their favorite dishes and their lives, and has recipes that they love to eat. This gives the book an air of "hominess" that is warming from first to last.Already the pages and cover of my book are spattered a bit and showing signs of use. It's now the first book I turn to, even on days when I want something rather simple and quick. There is something in these pages for everyone, and you will find yourself going back again and again. My husband is my "acid" tester. He is from England but has traveled around the world and has a cultivated taste for food, wine and beer. Every dish I have prepared from this cookbook has swept him off his feet. After eating Waltuck's "Chicken Paprikas", my husband immediately proposed to me for the second time. From an Englishman, THAT is really saying something!!!This cookbook is a MUST on every cooks shelf. More than that, it is a book to be used often. This foodie could not have spent money more wisely on a cookbook.