[PDF.04cj] Chanterelle: The Story and Recipes of a Restaurant Classic

Chanterelle: The Story and Recipes of a Restaurant Classic

[PDF.no73] Chanterelle: The Story and Recipes of a Restaurant Classic

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 | #1002023 in Books |  Taunton Press |  2008-10-14 | Original language:English | PDF # 1 |  11.00 x1.24 x11.00l,5.08 | File type: PDF | 320 pages

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||0 of 0 people found the following review helpful.| Excellent, excellent|By JeffCar|Excellent, excellent, excellent. We have made several recipes out of this book and they all turn out wonderfully. I enjoy the way the author writes and really appreciated reading a little history behind the restaurant. The photos of the dishes are great and the recipes are pretty easy to read. One of the recipes I made was the one for tomato soup|From Publishers Weekly|Starred . Combining "a distaste for fancy cooking combined with a respect for haute cuisine," New York restaurant Chanterelle is a study in contrasts. When the restaurant first opened in the late 1970s, chef Waltuck and his wife Karen we

Chef David Waltuck calls Chanterelle "a fantasy of a restaurant, dreamed up by a little, food-loving kid, that somehow, magically, came true." For over 28 years and from two different New York City locations, Chanterelle has broken the boundaries of French cooking, winning over such fans as Gael Greene, Richard Avedon, Keith Haring, and Malcolm Forbes along the way.

Now, co-owner and co-founder Waltuck invites you into...

You can specify the type of files you want, for your device.Chanterelle: The Story and Recipes of a Restaurant Classic   |  David Waltuck, Andrew Friedman. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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