Off the Menu: Staff Meals from America's Top Restaurants by Marissa Guggiana
Requirements: .PDF reader, 77,4 MB
Overview: 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.
Genre: Non-Fiction > Food & Drink
Download Instructions:
https://mega4up.org/p4s9gq6g4k5w
https://turbobit.net/0tmqhpbasyvm.html
https://rg.to/file/c1239d94ab4f15fe1a65572678fdf9f6
Trouble downloading? Read This.
Requirements: .PDF reader, 77,4 MB
Overview: 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.
Genre: Non-Fiction > Food & Drink
Download Instructions:
https://mega4up.org/p4s9gq6g4k5w
https://turbobit.net/0tmqhpbasyvm.html
https://rg.to/file/c1239d94ab4f15fe1a65572678fdf9f6
Trouble downloading? Read This.