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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

3.73  ·  Rating details ·  49 Ratings  ·  9 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
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Hardcover, 288 pages
Published October 11th 2011 by Welcome Books
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jess
Jun 05, 2018 rated it did not like it
Honestly, this is a great concept, but the author's writing style and descriptions lead me to believe there wasn't a food writing-friendly editor available. The writing is flat and basic, and almost comically so. I devour cookbooks on a near-weekly basis from my local library, and I've never read (and I read - every page! out of almost dumbfounded-shock) quite as lackluster as this. And the interviews with the chefs, layed out as they were, was boring, even when they had interesting things to sa ...more
Jody Crabtree
Aug 07, 2013 rated it it was amazing
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)
Aug 15, 2013 rated it really liked it
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!
Susie
Nov 29, 2014 rated it it was ok
I liked the idea of this cookbook and it had some interesting recipes but it wasn't too groundbreaking (which of course is true of staff meals). I think this is more interesting as a look at the behind the scenes of restaurants.
Deb
Feb 14, 2012 rated it liked it
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
Radhika
Mar 23, 2014 rated it liked it
Shelves: cooking
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!
Austin Ferrari
Jul 28, 2012 rated it it was amazing
A book that I paged through , but never had a chance to read yet.
Marissa is a great lady and author.
Angie
Jan 22, 2012 rated it liked it
Shelves: cookbook
Interesting look at what chefs make for their staff, but not a cookbook I would keep on the shelf
Fullfaun
Jan 23, 2016 rated it it was amazing
2 different. and easy to make macaroni & cheese dishes. amazing.
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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 Saveur.com ...more
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