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Chanterelle: The Story and Recipes of a Restaurant Classic [Hardcover]

David Waltuck , Andrew Friedman
5.0 out of 5 stars  See all reviews (1 customer review)
RRP: 30.00
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Book Description

1 Nov 2008
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 City locations, Chanterelle has broken the boundaries of French cooking, winning over such fans as Gael Greene, Richard Avedon, Keith Haring and Malcolm Forbes along the way. Now, co-owner and co-founder Waltuck invites you into his bustling kitchen with a sumptuously illustrated cookbook chockfull of the recipes that have made Chanterelle a destination restaurant of international stature. From their signature Seafood Sausage and other fish and shellfish creations to salads and first courses, poultry and rabbit, meat and game, side dishes and desserts, the book simply overflows with nouvelle cuisine classics. A must for anyone who has ever had the pleasure of dining there - and perfect for professionals and the armchair market - Chanterelle is a cookbook to savour.

Product details

  • Hardcover: 320 pages
  • Publisher: Taunton (1 Nov 2008)
  • Language: English
  • ISBN-10: 1561589616
  • ISBN-13: 978-1561589616
  • Product Dimensions: 28.5 x 28.9 x 3.1 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 893,199 in Books (See Top 100 in Books)

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"David's cuisine is as fresh today as it was when he and Karen first opened their doors many years ago... The recipes from Chanterelle evoke our roots, as chefs, in French tradition while striving toward simple, elegant preparations and flavors. Chanterelle will always be the quintessential New York restaurant for me." --Thomas Keller, The French Laundry "For 25 years, David and Karen Waltuck have run one of the greatest restaurants in America! With this extraordinary collection of recipes, you will find eloquence, refinement and joy--the very traits that epitomize the Waltucks!" --Charlie Trotter "For over twenty years, Chanterelle has been the jewel of New York City's restaurants. David and Karen Waltuck have endlessly shared their charm, talent, creativity, and passion, and finally we are getting their secrets in the kitchen." --Daniel Boulud, Chef/Owner "Ever since it opened in 1979, Chanterelle has been rated among the very best restaurants in our annual surveys. As long-time students of fine dining, we are particularly excited to have a chance to learn the recipes behind Chanterelle's extraordinary success." --Tim Zagat, co-founder and CEO, Zagat Survey "Here, you will find much more than a collection of recipes, but an open-ended love story inspired by food, friends, family, and life. David's and Karen's sensibilities create a balance of tradition and change, sophistication, and simplicity. Their unique style has left an indelible impression on the New York restaurant scene. It is no wonder that, after almost 30 years, David and Karen continue to inspire at Chanterelle." -- Jean-Georges Vongerichten, Chef/Restaurateur "Discovering Chanterelle more than 25 years ago with its charming defancified French ways...glowing like a mirage in then desolate Soho...was such a high for me. I remember fondly the dishes as I read this personal history of what it was like in the late seventies' dawning of young American chefs."-- Gael Greene

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Customer Reviews

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Most Helpful Customer Reviews
5.0 out of 5 stars I wish there were more than five stars 29 April 2012
Usually when i buy the cookbooks of restaurants around the world it is out of a loosely sheathed comviction that I might one day get to eat there. But with Chanterelle, it's different because I will never be able to eat there, since it's closed.

One of the world's legendary restaurants, Chanterelle opened its doors in 1979 and swiftly became a New York institution for exquisite fine food served with charm and unfussied panache. This cookbook doesn't just give you David Waltuck's sensational recipes ( among favourites: Lobster with Saiternes and Curry, Pike Quenelles with Black Truffles and Letuce and Sweetbreads with Sherry Vinegar and Wild Mushrooms) but also the story begin the restaurant, which is basically a story of David Waltuck's love affair with French food and the elegance of French restaurants. It's also a story of the famous artist patrons and the famous artist- designed menus. You also get the inside story, the kitchen jokes and the philosophy behind many of the things that made Chanterelle unique.

But of course , it is the recipes that really make this book. Set out clearly, these fine dining recipes are inviting rather than daunting, even if I'm maybe not quite masochist enough to take Waltuck up on his suggestion of preparing six or seven dishes from the book for a custom tasting menu at home.

This is an idiosyncratically magnificent cookbook from a restaurant that by all accounts was magnificently idiosyncratic.
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Amazon.com: 4.6 out of 5 stars  17 reviews
9 of 10 people found the following review helpful
5.0 out of 5 stars A great book by one of our favorite chefs 10 Feb 2009
By Amy Senk - Published on Amazon.com
A few years ago we picked up a copy of Waltuck's Staff Meals cookbook and it has become our go to book for family meals. We were particularly impressed not just with the creativity of these recipes but also how well they had been tested. We have made 2/3 of the dishes in Staff Meals and all of them have turned out as expected. Having dined a few times at Chanterelle, we were excited to see this title published and looked forward to reading not only the recipes but also the back stories about the restaurant and service. Once again, Waltuck does not disappoint.

First the recipes. Again, they are very well written, illustrated and clearly properly tested. Since the dishes are more formal than the ones in Staff Meals we particularly appreciate the attention paid to presentation detail which is a key to any good company dish. Second, the book is beautiful. The photography not only captures the beauty of the food but also the feeling of the restaurant, both front and back of house. It's a great comfort to us to see Waltuck in the Kitchen, Mets cap on his head rocking out dinner service.
16 of 20 people found the following review helpful
5.0 out of 5 stars THE MOST GORGEOUS COOKBOOK EVER 8 Dec 2008
By Martha Frankel - Published on Amazon.com
Some cookbooks are made to be stared at, some are made to be used. The amazing thing about David Waltuck's fantastic, gorgeous, breathtaking new cookbook, CHANTERELLE, is that every single recipe works and is simple and so delicious that no matter what your skill level, every dish comes out perfectly. And it's so stunning that you can leave it on your coffee table. You will dazzle your friends and even yourself. Hats & Eyeglasses: A Family Love Affair with Gambling
7 of 8 people found the following review helpful
4.0 out of 5 stars Refreshing 16 April 2009
By Marian Coombs-bucci - Published on Amazon.com
I am always hesitant to purchase a restaurant cookbook as quite often the recipes are too complex for home cooks but this one is well written, and I found it simple to recreate the dishes in my home kitchen. I did think that adding 5 bottles of red wine to the sauce for the Butternut Squash Ravioli was a typo and I added only one with outstanding results.
9 of 11 people found the following review helpful
5.0 out of 5 stars A Crowd Pleasing Cookbook with Corwd Pleasing Recipes 12 Jan 2009
By Jorge Velazquez - Published on Amazon.com
What a great cookbook! I purchased this book as a XMas gift for my sister, who is an experimental chef in training in her own right. After hosting XMas dinner and having a chance to flip through all the recipes, she settled on preparing a late night meal of Butternut Squash Ravioli. This recipe was a major hit with all of our family and friends and we can't wait to try more recipes. The book itself is very well organized and the dishes are gorgeously photographed (a comment shared with by everyone who thumbed through the book while waiting for their serving of Butternut Squash Ravioli). I so highly recommend it, I am purchasing a 2nd copy for myself!
5 of 6 people found the following review helpful
5.0 out of 5 stars With Gratitude 24 Dec 2009
By Robert Tan - Published on Amazon.com
Verified Purchase
With Chantrelle closing, this is a wonderful reminder on how special the place was. My daughter was introduced to the wonders of cheese.
She cooks from Staff Meals and now with this book. The photos brings many wonderful memories of the magnificent meals that my friends
and family have enjoyed. Even for the spur of the moment meal, it was spectacular. It will be missed. Thank you Karen and David.
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