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Some of the Best Food You’ll Never Eat in a Restaurant
Danny Meyer’s restaurants are among the most acclaimed and beloved in the nation: Union Square Cafe, Gramercy Tavern, Maialino, Blue Smoke, The Modern, and more, winners of an unprecedented number of James Beard Awards for outstanding food and hospitality. Family Table takes you behind the scenes of these restaurants to share the food that the chefs make for one another before they cook for you.
Each day, before the lunch and dinner services, the staff sits down to a “family meal.” It is simple, often improvised, but special enough to please the chefs’ discerning palates. Now, for the first time, the restaurants’ culinary director, Michael Romano, coauthor of the award-winning Union Square Cafe Cookbook, collects and refines his favorite in-house dishes for the home cook, served alongside Karen Stabiner’s stories about the restaurants’ often-unsung heroes, and about how this imaginative array of dishes came to be. Their collaboration celebrates food, the family itself, and the restaurants’ rich backstage life.
Some of the recipes are global and regional specialties: Mama Romano’s Lasagna, Dominican Chicken, Thai Beef, Layered Huevos Rancheros, and Southern Cola-Braised Short Ribs. Many highlight fresh produce, like Michael Anthony’s Corn Soup, Barley & Spring Vegetables with Pesto, Grilled Halibut with Cherry Tomatoes, Sugar Snap Peas & Lemon, and Plum & Apricot Crisp with Almond Cream. There are homey dishes like Turkey & Vegetable Potpie with Biscuit Crust and Streusel-Swirl Coffee Cake, and inventive, contemporary takes, like Cornmeal-Crusted Fish Tacos with Black Bean & Peach Salsa and a delightfully tangy Buttermilk Panna Cotta with Rhubarb-Strawberry Compote. What all these recipes have in common is ease and perfection.
Family Table is an invitation from the restaurant family to you: Please join in.
- Sales Rank: #376686 in Books
- Brand: Brand: Rux Martin/Houghton Mifflin Harcourt
- Published on: 2013-04-02
- Released on: 2013-04-02
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.06" w x 7.94" l, 2.80 pounds
- Binding: Hardcover
- 336 pages
- Used Book in Good Condition
Amazon.com Review
Featured Recipes from Family Table: Favorite Staff Meals from Our Restaurants to Your Home Download the recipe for Chilled Carrot Soup with Frizzled Ginger Download the recipe for Jerk Shrimp Download the recipe for Buttermilk Panna Cotta with Rhubarb-Strawberry Compote
From Booklist
Part haute cuisine, part comfort food, dinners that chefs whip up for their kitchen- and waitstaffs before the evening’s guests pile in serve as an object lesson in thoughtful meal planning. These repasts must employ ingredients readily at hand, must be appealing and attractive, can’t take too much time to prepare, and daren’t cost too much. Union Square Café chef Romano and food writer Stabiner have gathered recipes from Danny Meyer’s lauded New York City restaurants, including top-ranked Eleven Madison Park. These staff dinners, eaten in haste, live up to the high expectations of food professionals. Diverse ethnic dishes represent culinary traditions from Korean short ribs through American southern biscuits and gravy, here in a lighter-than-usual version. On the other hand, macaroni and cheese brims with cream and chicken stock. Since staff members must rise from the dinner table and get to work, only a few desserts appear here: simple cookies or fruit-based sweets. --Mark Knoblauch
Review
"Part haute cuisine, part comfort food, dinners that chefs whip up for their kitchen- and waitstaffs before the evening’s guests pile in serve as an object lesson in thoughtful meal planning."
—Booklist
"Before restaurant chefs cook for you, we cook for ourselves. What we prepare for our fellow chefs and staff is every bit as important to us as what we make for guests when the dinner service starts. With this wonderful book devoted to the meals he makes for his own restaurant family, Michael Romano gives us an intimate look at the dishes that are closest to his heart: food that is personal, generous, and nurturing. Family Table isn¹t just a source of delicious dishes. It¹s a beautiful reminder of what cooking and eating are all about." —Thomas Keller “Danny Meyer, Michael Romano, and the kitchen team at Union Square Hospitality are redefining hospitality daily at their roster of superior restaurants. This behind-the-scenes look at Michael’s genius operation offers the dishes you’ll never experience on the restaurant floor. It’s the food the chefs cook for each other, which of course we all want to eat too!”—Mario Batali "I always say to my team, ‘Cook the staff meal with the same care as if you were going to serve it to your mother.’ The stories and recipes in this book really encapsulate the passion that chefs should show while preparing their ‘family’s’ meals." —Daniel Boulud "Family Table gets the mouth watering at first read: Here are recipes that are approachable but blessed with little twists and turns to pique the palate." —Cooking Light
Most helpful customer reviews
22 of 24 people found the following review helpful.
More than a cookbook
By Edwin A. Young
Not just a cookbook, this is a thoroughly enjoyable visit to and with the family at some of the best known restaurants in New York, including Union Square Cafe, Gramercy Tavern and The Modern. We are introduced to various members of the family via anectdotal biographical sketches throughout the book, which are informative and amusing and offer a "behind the scenes" visit to Danny Meyer's restaurants, collectively known as Union Square Hospitality Group. The family is comprised of the staff and the family table refers to the shared meals they prepare twice each day. The dishes encompass a variety of cuisines, reflecting the diverse background of those preparing them. The book has numerous photographs throughout, both of the family members and of the foods they have prepared. Each dish is introduced and is followed by the recipe. The recipes range from soup to desserts, with a few non-alcoholic drinks. It is to be noted that the recipes are well written, easy to follow and use readily available ingredients. Some will be familiar to the reader as variations on foods from their own family experience. The average home cook should have no trouble preparing most of the dishes. I am anticipating trying many, if not most of the recipes. I can't wait to try Mama Romano's Lasagna! It is different from mine and the variations my Italian in-laws make. In the dessert chapter, two caught my eye: Beignets, which I used to make (mine was a New Orleans recipe) - it is nice to see them included, and Streusel-Swirl Coffee Cake, a variation on an old recipe so poorly copied by box mixes. Oh - did I mention the Lemon Bars? You just have to buy the book! I have enjoyed dining in several of the restaurants; it is nice to "meet" the family who have been my hosts. The book is a pleasure to read; I recommend it for those who enjoy cooking, those who enjoy eating and tose who enjoy reading about food! I would be remiss not to note the binding - the cover appears meant to be used in the kitchen - spills will wipe off; the book is well bound and the publisher does use quality paper. The book is published in the U.S. - many are not!
14 of 17 people found the following review helpful.
Very comprehensive
By Autamme_dot_com
It is one of the industry's best kept secrets - staff in many restaurants can eat as well as, or even better than, the guests. Staff meals might be informal affairs, sometimes rushed and sometimes chaotic, but they are a chance for the "family" that works together to eat together. New meals might be finely-tuned on these occasions. Skimping on the ingredients is not necessarily an option. The audience can be challenging and more critical than a restaurant full of food critics too.
So here this book, a curated work, lets you look at many such recipes that have become favourite staff meals at a top dining establishment, all of which are particularly suited towards the home cook and the domestic kitchen.
This is so much more than just a load of recipes. Straight from the get go the reader is given a peak behind the curtain and gets to see just a little of what goes on in a top kitchen. Some rather great, candid photography really sets the scene and you can sense the humour and personality leaking out of this book as you read through it. A warning: this is a big book! And it is full of recipes.
The recipes themselves are split into logical chapters of food types and purposes, after that you just need to skim through the recipes and find something that jumps out at you. Or would it be better to say skim through it and note what, if anything, doesn't appeal... There is, of course, an index at the back for more in-depth consultation and cross-reference although this review copy did not have a ready index to give an opinion on. Hopefully it is as comprehensive and as detailed as the rest of this book is, otherwise that would be a disappointment. Oddly though, for a book of this nature, the recipes don't feature an estimation of preparation and cookery times. One would think that would be second nature, needing to know exactly how long something should take at-a-glance. At home you might not have the head chef shouting and swearing at you, but you might get a few grumbly, hungry family members asking every few minutes whether dinner is ready...
Following the recipes is easy and everything is logically ordered, presented and "translated" to the enthusiastic amateur. No complex, flowery kitchen language. Just the core, plain facts. A small niggle exists insofar that the measures are given only in U.S. imperial units - a small but silly oversight.
The photography used within is top rate and serves to set a benchmark that other books should seek to emulate. You might not want to browse this book when you are having to wait a while before eating as you will be hungry thanks to all of this visual stimulation! A small word of caution to the reader: don't just browse through the book and look for recipes. Take the time to, at least once, go through this sequentially as there is a lot of great hints, tips and "colour" information that you might otherwise miss as you skip through.
This reviewer gave up trying to count how many recipes are in this book. Needless to say it is "a lot" and yet one still wants more! Hopefully more volumes are under development for future release. Hint, hint, hint...! The price might feel high but when you consider what you are getting it can be worth it. If in doubt, check it out. Leave some space for it on your bookshelf.
4 of 4 people found the following review helpful.
Comfort Food Elevated
By Liz McCarty
This cook book was a gift from a friend and arrived just in time to spend four hours with me in a surgery waiting room. Coincidentally, you can read it from cover-to-cover in that time.
I've made tweny recipes in three weeks and plan to try many more over the next few months. Don't be intimidated by the fact that this book comes from a highly regarded New York restaurant group. The recipes are fairly straight forward and the make-ahead components take the stress out of entertaining.
I did encounter a few problems in the dessert section. I've made my share of panna cotta over the years and wondered if the gelatin would actually dissolve in cold cream. It doesn't so use the gelatin package directions before continuing. The end product had a great flavor so I "poured" the excess over granola the next morning.
The Quick Coconut Cake is delicious and I craved more after it was gone. The instructions called for a 9 inch round pan. Mine was two inches high and my cake was fine. A friend made it in an inch and a half high pan and it ran over the top. Sometimes the little things mean a lot.
Some favorites were the Dominican Beef, Spaghetti Carbonara (easiest I've ever made) and the Roasted Broccoli with Pecorino Romano & Lemon. I could have had that as an entrée. The Savory Vegetarian Bread Pudding was a winner and the leftovers are great served the next morning topped with a poached egg.
Don't worry if you have eight people for dinner and the recipe says it serves six. Every recipe I've made so far has served at least one-third more than the recipe states.
Family Table would make a great gift for anyone who enjoys reading a cook book from cover to cover. The journalism professor gets an A for her notes about each recipe and the tales from behind the scenes.
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