Staff Meals from Chanterelle [B2133]

1999 HCDJ in nice clean condition. 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 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. Note: As with many vintage cookbooks, this book does not include photographs.

From recent-ish Amazon/GoodReads reviews: "Quite extraordinary. Even after 15 years, I still go back to this book for the borscht recipe, cream cheese pound cake, and more. Unfussy, delicious recipes."; "An absolutely wonderful cookbook. The recipes are amazing. A friend recommended it, and I have used recipe after recipe from this book already."; "One of my favorite cookbooks. Great recipes for family eating. The sloppy joes are the best ever - my mom threw away her recipe once she tasted the ones I made from this cookbook."; "I enjoyed the style of writing where the author gives a back story to the dish or describes the food. Good book even for those reading without the intention of cooking :)"; "We all know that the staff gets the best food. I'd willingly trek up to NY and bus tables for a crack at some of the dishes in this book. We liked the soups best, but the desserts were fun too. It's been one of our favorite cookbooks for years."