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

3.84 of 5 stars 3.84  ·  rating details  ·  31 ratings  ·  6 reviews
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 w
Hardcover, 288 pages
Published October 11th 2011 by Welcome Books
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a cook book worth buying--lots of recipes, many of them easy to prepare. The book is also well-edited, which you can't take for granted in a cook book!
Jody Crabtree
I really enjoyed this - recipes are really easy to do and so far delicious. I think that meals top notch chefs cook for their restaurant families are recipes worth trying. I tried the fettuccine with tuna and it was great. I never could have imagined something made with canned tuna could be that delicious (of course, I used good imported tuna, not St*rkist {sorry, Charlie}). Next I want to try Old Sober and Mise En Place Ramen.
Angie (Mind Malfunction)
Off the Menu: Staff Meals from America's Top Restaurants by Marissa Guggiana is filled with amazing recipes that people actually want to eat. I can't tell you how hungry I am from reading this. So many amazing comfort food recipes with a gourmet twist. Holy YUM!
Interesting look behind the scenes of restaurants across the county. I enjoyed the chef interviews and will hold on to this book to use as a reference for places to try if I visit any of the cities noted
Austin Ferrari
A book that I paged through , but never had a chance to read yet.
Marissa is a great lady and author.
Interesting look at what chefs make for their staff, but not a cookbook I would keep on the shelf
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Marissa Guggiana is the author of Primal Cuts: Cooking With America's Best Butchers (Welcome Books, October 2010), president of Sonoma Direct, a family business providing sustainably raised meats, the co-founder of Secret Eating Society, and a leader in Slow Food, for which she was the charcuterie curator at the inaugural Slow Food Nation event in San Francisco. A regular contributor to ...more
More about Marissa Guggiana...
Primal Cuts: Cooking with America's Best Butchers

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