Eating with the chefs

Resumen del libro

From Per-Anders Jörgensen, the editor in chief and renowned photographer behind the cult food magazine, Fool, comes a new book that reveals the world's finest restaurants in their private moments Featuring over 200 unpublished photographs and 50 easy to make recipes for favourite staff meals at a wide range of restaurants such as El Celler de Can Roca, Blue Hill at Stone Barns, Chez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 Recreate these simple, delicious dishes using accessible ingredients and instructions that can be adapted for two people, a small group, or a party of 50