Eating With The Chefs

Eating with the Chefs
By Per-Anders Jorgensen

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.

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.