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Eating with the Chefs
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Phaidon Eating with the Chefs


In Eating with the Chefs, Per-Anders Jorgensen offers up 50 home cooking recipes from restaurants handpicked for their unique staff meal traditions. Learn to make apple compote with apple streusel topping from The French Laundry, brownies from Noma, the wd-50 Big Mac, emmer wheat focaccia from Stone Barns, and summer vegetable soup with pesto from Chez Panisse. The book is filled with Jorgensen’s evocative photos, making this as much a visual treat as it is a practical cookbook.

Imported, China.
By Per-Anders Jorgensen.
306 pages.
Imprint: Phaidon.
ISBN: 978-0714865812

Width: 1.75in / 4.5cm
Height: 12in / 30.5cm
Length: 9in / 23cm


Founded in 1923, British-American publishing house Phaidon has been delighting readers with innovative lifestyle books for generations. Originally focusing on the visual arts, Phaidon has expanded its reach to include volumes covering a wide range of disciplines, from film and architecture to gardening and gastronomy. Phaidon books are recognized worldwide for their impeccable design and diverse, yet meticulously curated content.

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