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Author: David Waltuck & Andrew Friedman
Pages: 320
Photographs: 80 colour photographs

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 Citylocations, Chanterelle has broken the boundaries of French cooking,winning over such fans as Gael Greene, Richard Avedon, KeithHaring, and Malcolm Forbes along the way. Now, co-owner andco-founder Waltuck invites you into his bustling kitchen with asumptuously illustrated cookbook chockfull of the recipes that havemade Chanterelle a destination restaurant of international stature.From their signature Seafood Sausage and other fish and shellfishcreations to salads and first courses, poultry and rabbit, meat andgame, side dishes and desserts, the book simply overflows withnouvelle cuisine classics. A must for anyone who has ever had thepleasure of dining there - and perfect for professionals and thearmchair market - Chanterelle is a cookbook to savour.

ISBN13: 9781561589616
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Chanterelle - The Story And Recipes Of A Restaurant Classic17274£30.00
Chanterelle - The Story And Recipes of A Restaurant Classic