Family Table by Michael Romano and Karen Stabiner

  • Chilled carrot soup with frizzled ginger

    from Family Table: Favorite Staff Meals from Our Restaurants to Your Home Family Table by Michael Romano and Karen Stabiner

    • Categories: Soups; Cooking ahead; Vegetarian
    • Ingredients: yellow onions; carrots; fresh ginger; vegetable stock; vegetable oil
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Reviews about this book

  • Food52 by Brian Boitano

    The 2014 Piglet Tournament of Cookbooks vs. The New Persian Kitchen, by Louisa Shafia

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  • Serious Eats

    The recipes they've chosen for the book are enticing, homey, and (mostly) straightforward. Some require a bit more work, as the staff works in kitchens full of things like leftover marinara and...

    Full review

  • Fine Cooking

    You'll find dozens of delicious and doable options...as well as a smattering of more ambitious dishes... Though the recipes are truly geared to home cooking, it's home cooking at its very best.

    Full review

  • Epicurious

    The Inside Dish with Michael Romano of the Family Table Cookbook

    Full review

  • New York Times

    Sophie Brickman remembers cooking family dinners at Gramercy Tavern.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 129989559X
  • ISBN 13 9781299895591
  • Published Apr 02 2013
  • Format eBook
  • Page Count 336
  • Language English
  • Countries United States
  • Imprint Rux Martin/Houghton Mifflin Harcourt

Publishers Text

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.

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