[PDF.42tq] Staff Meals from Chanterelle (Cookbook)

Staff Meals from Chanterelle (Cookbook)

[PDF.op03] Staff Meals from Chanterelle (Cookbook)

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 | #247006 in Books |  2000-08-01 |  2000-08-01 | Ingredients: Example Ingredients | Original language:English | PDF # 1 |  9.46 x1.44 x7.76l,2.40 | File type: PDF | 464 pages

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||1 of 1 people found the following review helpful.| CLASSY BUT PRACTICAL MEALS FROM A CLASSY RESTAURANT (ALAS, NOW GONE)|By David Keymer|David and Karen Waltuck opened the award-winning French restaurant, Chanterelle in Soho in 1979. It closed its doors in 2009, done in by a bad economy. Melicia Phillips was the sous chef at Chanterelle for four years before moving on to be head chef at the Red Hook Inn (Red Hook, NY) and then|.com |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-ef

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 ...

You easily download any file type for your device.Staff Meals from Chanterelle (Cookbook)   |  Melicia Phillips, David Waltuck. I really enjoyed this book and have already told so many people about it!

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