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Eating with the Chefs

Family meals from the world's most creative restaurants


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.


Per-Anders Jörgensen


Editions:

Price: USD$59.95

Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including El Celler de Can Roca, Osteria Francescana, Noma, Blue Hill at Stone Barns, Chez Panisse, The French Laundry, Roberta's and Attica.

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. Captured through exquisite photography by Per-Anders Jörgensen and easy-to-follow recipes Eating with the Chefs provides a unique insight into the ordinary food behind the immaculate kitchen walls.
  • From Per-Anders Jörgensen, the editor in chief and renowned photographer behind the cult food magazine, Fool, comes a new book that reveals the world’s finest restaurants in their private moments
  • Featuring over 200 unpublished photographs and 50 easy to make recipes for favourite staff meals at a wide range of restaurants such as El Celler de Can Roca, Blue Hill at Stone Barns, Chez Panisse, The French Laundry, Roberta’s, Attica and Noma
  • Jörgensen’s evocative photographs showcase each dish – including Squab Torte (Chez Panisse), Basquestyle Garlic Soup (Etxebarri) and Quark Pillows with Grilled Peaches (Blue Hill at Stone Barns) – and provide an insider’s view of the communal staff dining experience, which demonstrates the unique personality of the head chef
  • Recreate these simple, delicious dishes using accessible ingredients and instructions that can be adapted for two people, a small group, or a party of 50


SPECIFICATIONS:

Format: Hardback
Size: 290 x 214 mm (11 3/8 x 8 3/8 in)
Pages: 316 pp
Illustrations: 200 illustrations
ISBN: 9780714865812

  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)

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

 
Per-Anders Jörgensen is the editor in chief of the food magazine Fool, recently named the World’s Best Food Magazine at the Gourmand Cookbook Awards. Jörgensen 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.

 

 
Contents and Sections:

Introduction
Think like a chef. Cook like a chef.
Asador Etxebarri
Attica
Blue Hill at Stone Barns
Il Canto
El Celler de Can Roca
The French Laundry
Le Chateaubriand
Chez Panisse
Maison Pic
Mugaritz
Noma
Osteria Francescana
Pierre Gagnaire
Quay
Roberta’s
Royal Mail
St. John
wd~50
Index

 

 
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