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Part haute cuisine, part comfort food, dinners that chefs whip up for their kitchen- and waitstaffs before the evening’s guests pile in serve as an object lesson in thoughtful meal planning. These repasts must employ ingredients readily at hand, must be appealing and attractive, can’t take too much time to prepare, and daren’t cost too much. Union Square Café chef Romano and food writer Stabiner have gathered recipes from Danny Meyer’s lauded New York City restaurants, including top-ranked Eleven Madison Park. These staff dinners, eaten in haste, live up to the high expectations of food professionals. Diverse ethnic dishes represent culinary traditions from Korean short ribs through American southern biscuits and gravy, here in a lighter-than-usual version. On the other hand, macaroni and cheese brims with cream and chicken stock. Since staff members must rise from the dinner table and get to work, only a few desserts appear here: simple cookies or fruit-based sweets. --Mark KnoblauchSee all Editorial Reviews
This is a wonderful cookbook. My husband and I kept checking it out from the library because we enjoyed it so much - I think it spent more time at our house than on the library... Read morePublished 3 months ago by Emily
Everything I have tried so far is outstanding. One of my better cook books.Published 4 months ago by Joyce D. Hill
Dine like a pro with these interesting recipes and behind the scenes tales!Published 13 months ago by Lisa A. Reeves
I have really enjoyed using this book. Interesting recepies that are easy to use. Much fun. Lots of good vegetarian options.Published 17 months ago by j.
A look into what chefs prepare for their staff before dinner service. Different chefs and cooks from Danny Meyer's stable of fine dinning establishments.Published 18 months ago by Richard G. Schagrin