Eating with the Chefs
By Per-Anders Jorgensen
Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry. Captured through exquisite photography by Per-Anders Jörgensen and easy-to-follow recipes. Eating with the Chefs provides a unique insight into the ordinary food behind the immaculate kitchen walls.
Featuring over 200 unpublished photographs and 50 easy to make recipes for favourite staff meals at a wide range of restaurants such as El Celler de Can Roca, Blue Hill at Stone Barns, Chez Panisse, The French Laundry, Roberta’s, Attica and Noma
Jörgensen’s evocative photographs showcase each dish – including Squab Torte (Chez Panisse), Basquestyle Garlic Soup (Etxebarri) and Quark Pillows with Grilled Peaches (Blue Hill at Stone Barns) – and provide an insider’s view of the communal staff dining experience, which demonstrates the unique personality of the head chef.
Restaurants in the book include: Attica (Australian Tom Yum, Butter Chicken), Blue Hill at Stone Barns (Pork Parts Bolognese), el Celler de Can Roca (Squid Rings in Batter, Rice Casserole), the French Laundry (Carolina BBQ Pork), Mugaritz (Lentil Stew with Pork Ribs), Noma (Chocolate Chip Cookies), Osteria Francescana (Spaghetti with Mussels), St. John (the St. John Big Breakfast, Deviled Kidneys), and more.
No reviews yet.
You must be logged in to add reviews. Please click to here to login or create an account.