Even chefs have to eat. And, boy, do they eat! Staff meals, served family-style in the dead zone between the lunch hour and arrival of the first dinner guests, are made of the odd bits and leftover scraps from the restaurant's regular menu dishes. But don't think this means that these dishe are boring, sloppy, or otherwise unexciting. The quirky and creative staff meals served at some of the world's best restaurants, gathered in this cookbook by Christine Carroll and Jody Eddy, show that sometimes the cooks eat best of all.