五十道出自Noma, Le Chateaubriand以及The French Laundry等十八間全球頂尖餐廳名廚的日常料理食譜。
From Per-Anders Jorgenson, the editor in chief and renowned photographer behind the cult food magazine, Fool, comes a new book that reveals the world's finest restaurants in their private
moments - Featuring over 200 unpublished photographs and 50 easy to make recipes for favourite staff meals at a wide range of restaurants such as El Celler de Can Roca, Blue Hill at Stone
Barns, Chez Panisse, The French Laundry, Roberta's, Attica and Noma - Jorgensen's evocative photographs showcase each dish – including Squab Torte (Chez Panisse), Basquestyle Garlic Soup
(Etxebarri) and Quark Pillows with Grilled Peaches (Blue Hill at Stone Barns) – and provide an insider's view of the communal staf
作者簡介
Per-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.
