Off The Menu

Author: Marissa Guggiana
Editor: Welcome Books
ISBN: 1599621029
File Size: 56,94 MB
Format: PDF, ePub
Read: 8583
Download

For every dinner service, there is a staff meal. Family-style celebrations prepared by chefs for their crew, the meals are never on the menu, but are designed to show appreciation, provide energy for the evening, and more importantly, please even the pickiest palate. Marissa Guggiana, author of Primal Cuts, the definitive guide to America's best butchers, turns her attention to the best-kept secret of the restaurant world: what the staff eats for dinner! Marissa has once again traveled the country, this time to bring you behind-the-scenes profiles of the country's top restaurants, and explore the tradition of the staff meal. Each night, sous chefs, line cooks, waiters, busboys, dishwashers, and managers all gather to eat, socialize, and plan before opening for business. Ranging from small plates to multi-course extravaganzas, from an inspired use of leftovers or entirely new offerings, the concept is simple: a well-fed staff is a happy one. The best chefs in the best restaurants take their limitations-affordability, ingredients, and time-and transcend them to create meals worthy of their compatriots. Marissa has taken the most remarkable, soulful, and mouthwatering of these dishes-from Paul Liebrandt's Lamb Shepherd's Pie and John Besh's Jumbalaya to Zingerman's Beer and Cheese Soup and Aquavit's Swedish Veal Stew-and translated them for the home cook. Inside Off the Menu you will find 100 recipes from 50 of the nation's top restaurants. Each entry includes profiles of the restaurants, QandAs with the chefs, behind-the-scenes trips to the kitchens, and dining out tips, restaurant tricks, and cooking techniques from the cream of the culinary crop. Pull back the curtain on the staff meal, and find new, exciting ways to feed your family from the best in the business. 50 Profiles of America's Top Restaurants. 50 Interviews with America's Best Chefs. Behind-the-scenes at America's best restaurants, featuring tips and tricks from the nation's best chefs. 100 delicious, affordable, family-style recipes refined for the home cook. More than 100 photos.
The America's Test Kitchen Menu Cookbook
Language: en
Pages: 344
Authors: America's Test Kitchen (Firm)
Categories: Cooking
Type: BOOK - Published: 2011 - Publisher: America's Test Kichen

Presents forty seasonal menus and holiday menus along with cooking tips, last-minute recipes, and information on equipment.
Off the Menu
Language: en
Pages: 287
Authors: Marissa Guggiana
Categories: Cooking
Type: BOOK - Published: 2011 - Publisher: Welcome Books

For every dinner service, there is a staff meal. Family-style celebrations prepared by chefs for their crew, the meals are never on the menu, but are designed to show appreciation, provide energy for the evening, and more importantly, please even the pickiest palate. Marissa Guggiana, author of Primal Cuts, the
The menu cookery book
Language: en
Pages:
Authors: Mary Davies (writer on cookery.)
Categories: Cooking
Type: BOOK - Published: 1885 - Publisher:

Books about The menu cookery book
On The Menu
Language: en
Pages: 294
Authors: James Mackenzie, Nigel Barden
Categories: Cooking
Type: BOOK - Published: 2011 - Publisher:

"An ingenious debut cookbook from Michelin-starred chef James Mackenzie at The Pipe and Glass Inn. On The Menu is a comprehensive reference guide and inspirational collection of over 70 recipes with step-by-step instructions." --back cover.
The French Menu Cookbook
Language: en
Pages: 464
Authors: Richard Olney
Categories: Cooking, French
Type: BOOK - Published: 2013 - Publisher: HarperCollins Publishers

Originally published in 1970 by Simon and Schuster.