Off the Menu: Staff Meals from America's Top Restaurants - Marissa Guggiana

What do chefs in the best restaurants serve their staff?  In Off the Menu: Staff Meals from America’s Top Restaurants (Welcome Books, $40) Marissa Guggiana takes readers behind the scenes and into the kitchens of places like Galatoire’s in New Orleans, Franny’s in Brooklyn, and The Tabard Inn here in D.C.  The recipes vary from sandwiches to stews—nothing too fancy here—but the attention is on the flavors.  Shepherd’s pie, buttermilk fried chicken, jambalaya, and chorizo empañadas are just a few of the highlighted recipes, typifying an assortment that is simple yet imaginative, fit for family and friends.

Off the Menu: Staff Meals from America's Top Restaurants By Marissa Guggiana Cover Image
$40.00
ISBN: 9781599621029
Availability: Special Order—Subject to Availability
Published: Welcome Books - October 11th, 2011