Off the Menu: Staff Meals from America's Top Restaurants Book PDF, ePub eBook

Join our eBook service for unlimited books & audiobooks. Get a free 7 day subscription! ↓↓↓↓↓


Book Descriptions:
Marissa Guggiana spent months on the road, interviewing, travelling, photographing, and sharing staff (or family) meals at more than fifty of America’s top sustainable restaurants from coast to coast. 

For every lunch or dinner service, there is a staff meal. The best chefs in the best restaurants take their limitations—affordability, ingredients, and time—and create meals worthy of their compatriots. Ranging from small plates to multi course extravaganzas, the concept is simple: A well-fed staff is a happy one.

Guggiana looked for chefs that sourced locally, thoughtfully, with a big eco-picture in mind and a well-fed staff at their heart. The result is simply unprecedented: a no-holds-barred trip behind the kitchen door, introducing you to every chef, sous-chef, line cook, server, bus boy, bartender, hostess, sommelier, dishwasher, and manager—all of whom you will come to adore. Off the Menu, an homage to cooking with love and leftovers, makes accessibility a delight. Lush, colorful, homegrown, and delicious, it is packed with lessons, tips, substitutes, anecdotes, and American wine and beer suggestions.
 
At Vetri in Philadelphia, we get a family recipe from Chef Marc Vetri’s father and at Anne Quatrano’s Bacchanalia, we are whisked into the adjoining Star Provisions, described as a “culinary dream shop,” for bahn mi sandwiches. We go from gumbo to hot dogs, chicken and biscuits to duck and lettuce wraps, Tuscan kale salad to Chile Verde. It’s all here.
 
The icing on the cake is the chef’s profile: Guggiana’s own Escoffier Questionnaire, is a playful epicurean take on the Proust questionnaire. Who better to recommend the best coffee shop or the perfect restaurant for a splurge, than the top chefs in the country? Find out where Paul Liebrandt of Corton goes for an after-work meal and the go-to-guilty-pleasure treat of Chef Michael White of Marea. The restaurants included vary from vegetarian to rustic, old-world Italian cuisine, from Asian-fusion to contemporary Mexican, from Scandinavian to Oyster bar. These are the meals that make a staff a family and family part of the staff.

Inside Off the Menu you will find 100 recipes from more than 50 of the nation's top restaurants. Each entry includes profiles of the restaurants, Q&As 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.
 
• More than 50 Profiles of America’s Top Restaurants.
• "Escoffier Questionnaires": Interviews with America’s Best Chefs.
• Behind-the-scenes at America's best restaurants, featuring tips and tricks from the nation's best chefs.
• More than 150 delicious, affordable, family-style recipes refined for the home cook.
• More than 150 photos.

A selection of the Good Cook Book Club.

Off the Menu: Staff Meals from America's Top Restaurants by Marissa Guggiana

From reader reviews:

James Snyder:

Book is usually written, printed, or created for everything. You can realize everything you want by a publication. Book has a different type. To be sure that book is important matter to bring us around the world. Adjacent to that you can your reading skill was fluently. A book Off the Menu: Staff Meals from America's Top Restaurants will make you to possibly be smarter. You can feel considerably more confidence if you can know about every thing. But some of you think in which open or reading any book make you bored. It is not necessarily make you fun. Why they might be thought like that? Have you seeking best book or appropriate book with you?

Augusta Wilson:

What do you think about book? It is just for students because they are still students or that for all people in the world, exactly what the best subject for that? Simply you can be answered for that query above. Every person has distinct personality and hobby for every single other. Don't to be pressured someone or something that they don't would like do that. You must know how great along with important the book Off the Menu: Staff Meals from America's Top Restaurants. All type of book are you able to see on many methods. You can look for the internet solutions or other social media.

Margaret Honig:

People live in this new day of lifestyle always try to and must have the time or they will get wide range of stress from both everyday life and work. So , when we ask do people have time, we will say absolutely without a doubt. People is human not really a robot. Then we question again, what kind of activity have you got when the spare time coming to a person of course your answer can unlimited right. Then ever try this one, reading textbooks. It can be your alternative with spending your spare time, the book you have read will be Off the Menu: Staff Meals from America's Top Restaurants.

Joseph Yancey:

Do you like reading a book? Confuse to looking for your selected book? Or your book seemed to be rare? Why so many concern for the book? But any people feel that they enjoy regarding reading. Some people likes reading, not only science book but also novel and Off the Menu: Staff Meals from America's Top Restaurants or perhaps others sources were given understanding for you. After you know how the truly amazing a book, you feel would like to read more and more. Science book was created for teacher or even students especially. Those textbooks are helping them to put their knowledge. In various other case, beside science e-book, any other book likes Off the Menu: Staff Meals from America's Top Restaurants to make your spare time more colorful. Many types of book like this one.