소장자료검색

책소개

Staff meal 또는 Family meal에 대한 저자의 정의가 돋보이는 책이다. 그는 이 책에서 Staff meal을 가리켜 “그들이 일하는 레스토랑이 있는 국가나 마을이 간직해 온 원형질에 대한 문화적 체험, 실무기회의 부여, 근검절약의 실천, 아이덴티티의 발현, 사랑과 자부심의 표출”이라고 언급한다. Phaidon 특유의 구성력이 돋보이는 책이며 이 책에 등장하는 레스토랑명은 과연 이 책이 staff meal을 다룬 책인지 의심케 한다. 특히 Staff meal을 다룬 책 중에서 사진 퀄리티가 가장 뛰어나다.

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.