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The Staffmeals from Chanterelle by Melicia Phillips and David Waltuck (2000,...
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大約HK$ 145.28
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良好
曾被閱讀過的書籍，但狀況良好。封面有諸如磨痕等在內的極少損壞，但沒有穿孔或破損。精裝本書籍可能沒有書皮。封皮稍有磨損。絕大多數書頁未受損，存在極少的褶皺和破損。使用鉛筆標注文字處極少，未對文字標記，無留白處書寫文字。沒有缺頁。
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物品細節
- 物品狀況
- ISBN
- 9780761116981
- Book Title
- Staffmeals from Chanterelle
- Publisher
- Workman Publishing Company, Incorporated
- Item Length
- 9.5 in
- Publication Year
- 2000
- Type
- Textbook
- Format
- Trade Paperback
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.4 in
- Genre
- Cooking
- Topic
- Regional & Ethnic / American / Middle Atlantic States, General, History, Methods / Professional
- Item Weight
- 39.1 Oz
- Item Width
- 7.8 in
- Number of Pages
- 464 Pages
關於產品
Product Identifiers
Publisher
Workman Publishing Company, Incorporated
ISBN-10
0761116982
ISBN-13
9780761116981
eBay Product ID (ePID)
238098
Product Key Features
Book Title
Staffmeals from Chanterelle
Number of Pages
464 Pages
Language
English
Topic
Regional & Ethnic / American / Middle Atlantic States, General, History, Methods / Professional
Publication Year
2000
Illustrator
Yes
Genre
Cooking
Type
Textbook
Format
Trade Paperback
Dimensions
Item Height
1.4 in
Item Weight
39.1 Oz
Item Length
9.5 in
Item Width
7.8 in
Additional Product Features
Intended Audience
Trade
LCCN
00-034984
Reviews
Restaurant staff meals are a lot like family meals. In fact, most staffs call it exactly that--the family meal. And the challenges are the same: how to please the palates of people who know precisely what they like, and how to do it in a time- and cost-effective way. In this hefty volume (433 pages of recipes!), David Waltuck, chef and owner of Chanterelle, the award-winning, critically acclaimed restaurant in New York City, shares his solutions to this universal quandary. The family meal at Chanterelle is a chance for the staff to "take an enjoyable and sociable break from their hectic schedule." Just like at home, they relax, "schmooze," and get to know each other. The key, of course, is that no one is slaving away in the kitchen. Whatever they eat must be made in advance, with minimum fuss, and left to simmer, braise, bake, or roast, until they're ready for it. A number of people share the responsibility for feeding the crew, and the diverse menu reflects the diversity of the staff. From Chicken Soup with Fresh Herbs and Homemade Matzoh Balls to Meat Loaf, Italian Style, to Chicken with Olives and Preserved Lemons to Chanterelle's Breakfast Waffles, these recipes are for quintessential comfort food. Restaurant work is physical, so portions must be ample and provide the energy everyone needs to work the next shift. The meals should be flavorful and interesting but appeal to a broad range of eaters. Every one of these extraordinary recipes delivers, from the luxurious Butternut Squash and Bourbon Soup and the tender, braised Lamb Shanks with Tomato and Rosemary to the nut-packed, mildly spicy Chicken with Cashews and the easily elegant Cream Cheese Pound Cake. These recipes can be put together quickly and easily and are either ready in a flash or can be left to cook unattended. There are a few more-elaborate recipes, for celebrations, perhaps, that require a little extra TLC, but between the easy-to-follow instructions and the useful tips (how to clean squid, saving a separated butter sauce, testing fish for doneness, and more), your family and your guests will be well fed--and you will be the hero. Just like the Chanterelle staff sweatshirt says, "Good food and plenty of it.", ... has been getting the best buzz of the current cookbooks in release...a chef cookbook unlike any other.
TitleLeading
The
Dewey Edition
21
Dewey Decimal
641.5/09747/1
Edition Description
Teacher's edition
Table Of Content
Introduction: A Brief History of Chanterelle SOUP (2) BEEF, VEAL, LAMB (42) PORK (98) POULTRY (140) SEAFOOD (210) PASTA (252) SIDES, SALADS (300) DRESSING, DIPS (346) BRUNCH, BREADS (374) DESSERTS (406)
Synopsis
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., 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.
LC Classification Number
TX714.W264 2000
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a***k (23)- 買家留下的信用評價。
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Purchased the book via buy-it-now, and the order was inexplicably refunded. No attempts at message or out reach from the seller.
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Outstanding seller, highly recommended!
h***- (596)- 買家留下的信用評價。
過去 1 個月
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Outstanding seller, highly recommended!
h***- (596)- 買家留下的信用評價。
過去 1 個月
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Outstanding seller, highly recommended!