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.
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