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(book, David Waltuck & Andrew Friedman)

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h4. From the publisher

Since the New York City restaurant Chanterelle opened its doors in 1979, it has garnered rave reviews to become a destination restaurant of national stature. Now, for the first time, award-winning restaurateur David Waltuck takes you into his kitchen and shares the secrets behind his highly acclaimed cuisine.

From Waltuck's love of food and cooking at an early age, to his passion for creating innovative cuisine based on French classics, Chanterelle follows the story of this quintessential New York restaurant — woven together by the love affair between David and his wife, Karen.

Chanterelle is a collection of more than 150 recipes organized according to the progression of a meal: hors d'oeuvres followed by salads and starters, followed by main courses and then desserts.

It captures some of the most delicious and creative dishes you'll ever have the pleasure to enjoy, inspired by food, friends, family, and an unmistakable joie de vivre. And it's richly illustrated with photographs by renowned food photographer Maria Robledo.

Through the pages of Chanterelle, you'll experience a restaurant unlike any other, as you bring the unforgettable flavors from its welcoming tables to your very own.
Cumin-Crusted Salmon with Citrus Butter
Cherry Vanilla Brioche Pudding
Chive Mashed Potatoes
Maple Star Anise Ice Cream