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Eating with the Chefs Hardcover – April 28, 2014
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"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
"Shot by award‐winning Swedish photographer Pers‐Anders Jorgensen, Eating with the Chefs is. . . for those who dream of sharing meals with their favorite restaurateurs." – Fine Dining Lovers
"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)
"A wondrous piece of pondering ideas and beauty." – Edge NY"
About the Author
Pers‐Anders Jorgensen is the editor in chief of the food magazine Fool, recently named the World’s Best Food Magazine at the Gourmand Cookbook Awards. Jorgensen 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."
Top Customer Reviews
I travel through my cooking and many of the members of my group Cookbook Junkies do the same. Eating with the Chefs is incredibly beautiful with gorgeous photographs and family meal recipes from some of the best restaurants in the world. The French Laundry, Noma, Roberta's, Il Canto, Mugaritz just to name a few. Let me try getting a table at any of these restaurants with my son ;-). But I don't have to - I can recreate these dishes at home.
There is something for everyone - Brownies from Noma, Summer Vegetable Soup with Pesto from Chez Panisse to the other end of the spectrum Holiday Cannelloni from El Celler de Can Roca -- made with beef, pork, chicken, lamb brains and chicken liver.
I made the Chocolate Chip Cookies from Noma and they were delicious - I have at least thirty recipes tagged to make. These are recipes the chefs make for themselves and their staff. These are recipes you can orchestrate at home with little trouble for the most part -- I would have some trouble here finding lamb brains - but substitute if you have to - and travel the world with this beautiful book.
Beautiful photos as well. A great coffee table book that you can use.
Most Recent Customer Reviews
Once I found the recipe from the New York Times magazine and made it I love the book!Published 21 months ago by Karen
A fun and usable book. The chefs kept it real with this one. Photographs are excellent.Published 22 months ago by Shirley B.