2013 James Beard Award Nominee for Cooking from a Professional Point of View Category
There is a part of every restaurant that’s out of reach to even the most sophisticated diner: the staff meal. This insider’s look, two years in the making, goes behind the scenes to explore what some of the world’s best restaurants are feeding their own before the doors open to the public each night. Twenty-five powerhouses like Ad Hoc in Napa, California; Dill in Reykjavík, Iceland; The Fat Duck in London; Frasca in Denver, Colorado; Uchi in Austin, Texas; Michel Bras in Laguiole, France; and wd-50 in New York City are sharing some of their best-kept secrets! From ultra-crispy fried chicken to meltingly tender carnitas to flavorful vegetable soups, homemade hot sauce, gumbo with local shrimp, and more, each dish brings your favorite restaurant home. More than 150 recipes and at least 300 photos complete the book.