In 200 recipes, David Waltuck brings his culinary insights and techniques as "one of America's best chefs" (Gourmet) to the delectable stews, pasta dishes, roasts, and more that he serves at the 4:45 staff dinner at New York's highly acclaimed four-star restaurant. Outstanding yet easy to make, these are dishes for home cooking and entertaining alike.
Distributed by Syndetic Solutions, Inc.
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Introduction: A Brief History of Chanterelle |
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Soup |
2 |
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Beef, Veal, Lamb |
42 |
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Pork |
98 |
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Poultry |
140 |
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Seafood |
210 |
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Pasta |
252 |
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Sides, Salads |
300 |
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Dressing, Dips |
346 |
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Brunch, Breads |
374 |
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Desserts |
406 |
Distributed by Syndetic Solutions, Inc.