Synopses & Reviews
The award‐winning food photographer and founder of the cult favorite
Fool magazine invites you to pull up a chair and join the intimate family meals at some of the world’s finest restaurants, including Blue Hill at Stone Barns, Chez Panisse, Roberta’s, wd‐50, Attica, Mugaritz, Maison Pic, Noma, Osteria Francescana, St. John, and The French Laundry.
Eating with the Chefs features 200 photographs by Pers‐Anders Jorgensen and more than 50 home cooking recipes from restaurants handpicked for their unique staff meal traditions.
The book includes appetizers and main dishes, as well as desserts. Learn to make Apple Compote with Apple Streusel Topping from The French Laundry, Brownies from Noma, the wd‐50 Big Mac, Emmer Wheat Foccacia from Stone Barns, and Summer Vegetable Soup with Pesto from Chez Panisse. More family‐style than fine dining, these dishes utilize simple ingredients and can be easily adapted for two people, a small group, or a larger party.
The book is filled with Jorgensen’s evocative photos that showcase not only the food, but candid, behind‐the‐scenes moments, making this as much a visual treat as it is a practical cookbook.
Review
"Family‐style staff meals, so often even more cozily enticing than what’s on the actual menu, are the focus of the
Fool magazine editor and photographer’s
Eating with the Chefs – worth the price alone just for Noma’s brownie recipe." –
Vogue"From the rustic to the refined, the book provides a visually stunning narrative about the inner workings of restaurants." – DuJour
"Shot by award‐winning Swedish photographer Pers‐Anders Jorgensen, Eating with the Chefs is. . . for those who dream of sharing meals with their favorite restaurateurs." – Fine Dining Lovers
"Great‐tasting, simple meals to fuel a hard day’s work. . .If you’ve grown cynical about what relation fine dining has to real food, here it is. If you need no convincing, this is a straightforward treat." – The Guardian (UK)
"A wondrous piece of pondering ideas and beauty." – Edge NY
Synopsis
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
About the Author
Pers‐Anders Jorgensen is the editor in chief of the food magazine Fool, recently named the World’s Best Food Magazine at the Gourmand Cookbook Awards. Jorgensen is known for his stunning images that have been reproduced in publications worldwide, including the books Mugaritz and Cook It Raw, both published by Phaidon. He lives in Sweden.