商品簡介
The award–winning food photographer and founder of the cult favorite Fool magazine invites you to pull up a chair and join the intimate family meals at some of the world’s finest restaurants, including Blue Hill at Stone Barns, Chez Panisse, Roberta’s, wd–50, Attica, Mugaritz, Maison Pic, Noma, Osteria Francescana, St. John, and The French Laundry.
Eating with the Chefs features 200 photographs by Pers–Anders Jorgensen and over 50 home cooking recipes from restaurants handpicked for their unique staff meal traditions. The book includes appetizers and main dishes, as well as desserts.
Learn to make Apple Compote with Apple Streusel Topping from The French Laundry, Brownies from Noma, the wd–50 Big Mac, Emmer Wheat Foccacia from Stone Barns, and Summer Vegetable Soup with Pesto from Chez Panisse. More family–style than fine dining, these dishes utilize simple ingredients and can be easily adapted for two people, a small group, or a larger party.
The book is filled with Jorgensen’s evocative photos that showcase not only the food, but candid, behind–the–scenes moments, making this as much a visual treat as it is a practical cookbook.
作者簡介
Pers–Anders Jorgensen is the editor in chief of the food magazine Fool, recently named the World’s Best Food Magazine at the Gourmand Cookbook Awards. Jorgensen is known for his stunning images that have been reproduced in publications worldwide, including the books Mugaritz and Cook It Raw, both published by Phaidon. He lives in Sweden.
您曾經瀏覽過的商品
購物須知
外文書商品之書封，為出版社提供之樣本。實際出貨商品，以出版社所提供之現有版本為主。部份書籍，因出版社供應狀況特殊，匯率將依實際狀況做調整。
無庫存之商品，在您完成訂單程序之後，將以空運的方式為你下單調貨。為了縮短等待的時間，建議您將外文書與其他商品分開下單，以獲得最快的取貨速度，平均調貨時間為1~2個月。
為了保護您的權益，「三民網路書店」提供會員七日商品鑑賞期(收到商品為起始日)。
若要辦理退貨，請在商品鑑賞期內寄回，且商品必須是全新狀態與完整包裝(商品、附件、發票、隨貨贈品等)否則恕不接受退貨。