Pull Up a Chair to the Chef's Table

Pull Up a Chair to the Chef's Table

Emma Christensen
Aug 15, 2014
(Image credit: Emma Christensen)

The angle: Recipes for the best staff meals from the best restaurants around the world, from Chez Panisse to Noma.

Recipes for right now: Emmer Wheat Foccacia, Carolina BBQ Pork, Summer Vegetable Soup with Pesto, Flour Dumplings with Cucumbers and Cream, Spaghetti with Mussels, Chocolate Ripple Cake

Who would enjoy this book? Restaurant-loving foodies, photography buffs with a love of food.

Quick Facts

Who wrote it: Per-Anders Jorgensen

Who published it: Phaidon

Other highlights: Staff meals were once a thing to be scarfed before service, often consisting of scraps and who-knows-what, but they've started to symbolize something different in recent years: a moment of calm and community before the craziness of service kicks in. The meals are still (theoretically!) simple and fairly budget-friendly, and they're always served family-style. Eating with the Chefs offers a glimpse into this moment: beautiful photographs of chefs at leisure and recipes for some of their favorite staff meals.

This cookbook could happily live on your coffee table to fuel dinner party conversations and your own moments of quiet, but I have a feeling that it could easily slip into the kitchen. While many of us might not attempt recreating the actual dishes served to diners at the French Laundry and wd50, staff meals offer a slightly more homecook-friendly riff on the flavors and characters of these fine dining restaurants.

Find the book at your local library, independent bookstore, or Amazon: Eating with the Chefs by Per-Anders Jorgensen

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