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Staff meals from Chanterelle
    Waltuck, David.
Publisher: Workman Pub.,
Pub date: c2000.
Pages: xvi, 448 p. :
ISBN: 0761116982
Item info: 5 copies available at CENTREVILLE REGIONAL, GEORGE MASON REGIONAL, PATRICK HENRY, RESTON REGIONAL, and BURKE CENTRE.
7 copies total in all locations. 
Holdings Change Display
BURKE CENTRE Copies Material Location
641.5 W 2000 1 Book Shelves
CENTREVILLE REGIONAL Copies Material Location
641.5 W 2000 1 Book Shelves
DOLLEY MADISON Copies Material Location
641.5 W 2000 1 Book Checked out
GEORGE MASON REGIONAL Copies Material Location
641.5 W 2000 1 Book Shelves
OAKTON Copies Material Location
641.5 W 2000 1 Book Checked out
PATRICK HENRY Copies Material Location
641.5 W 2000 1 Book Shelves
RESTON REGIONAL Copies Material Location
641.5 W 2000 1 Book Shelves
Summary
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.
Table of Contents
   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
Distributed by Syndetic Solutions, Inc.

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key: 00034984
LCCN: 00-034984
ISBN: 0761116982
Local Dewey call num: 641.5 W 2000
Local call number: RUSH 138
Personal Author: Waltuck, David.
Title: Staff meals from Chanterelle / David Waltuck and Melicia Phillips ; photographs by Maria Robledo.
Publication info: New York : Workman Pub., c2000.
Physical descrip: xvi, 448 p. : ill. ; 25 cm.
General Note: Includes index.
Corporate subject: Chanterelle (Restaurant : New York, N.Y.)
Subject term: Cookery.
Added author: Phillips, Melicia.
892: Klm
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