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"Family Table," full of recipes and stories that celebrate restaurant life.

Danny Meyer’s restaurants – Union Square Cafe, Gramercy Tavern, Maialino, Blue Smoke and more – are among the most beloved in the nation, winners of an unprecedented number of James Beard Awards. “Family Table” takes you behind the scenes to share the food that chefs make for one another before they cook for you.

Each day, the staff sits down to a “family meal,” simple, often improvised, but special enough to please discerning palates. Now, the restaurants’ award-winning culinary director, Michael Romano, and author Karen Stabiner collaborate to celebrate the food, the family itself, and the restaurants’ rich backstage life – with 150 recipes and dozens of stories about the restaurants’ often-unsung heroes.

It’s the best food you’ll never eat in a restaurant.


Advance praise for Family Table:

“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

“It’s the food chefs cook for each other, which of course we all want to eat, too!” ~ Mario Batali

“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 isn’t just a source of delicious dishes. It¹s a beautiful reminder of what cooking and eating are all about.” ~ Thomas Keller

 

The Latest

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Family Table in the news:

There's Family Table in the bio line of a New York Times Booming post about what to do with mom's mink.

The New York Times' "Lessons of a Line Cook"

Publishers Weekly names Family Table a Top Ten cookbook:
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A Gramercy Tavern cook tells The New York Times what home cooks and restaurant cooks have in common: Read The Article

 

Karen Stabiner - Houghton Mifflin Harcourt

 

 

 
 

Articles by Karen Stabiner

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Loss Leaders on the Half Shell
Oysters are to restaurants what a liter bottle of Coca-Cola is to the supermarket -- loss leaders that draw customers who end up buying full-price items. Oh, and they're fresh and delicious and plentiful.

A Proper Greeting (and it isn't 'Hey')
Is 'hey' democracy in action the same short syllable delivered to everyone? Or is it just a vague, lazy place holder like 'like'?

Restaurant Baby
It is 11 a.m. The empty bar at this hour seems about 40 feet long, curved mahogany polished to a high sheen, like the shinbone of some extinct woodland giant. The mirror behind it reflects row upon row of bottles, the popularity of their contents revealed by the level of liquid in each one.

Reno's Retirement
I have never been an absolutist about relationships, but four years ago, when we acquired a horse, I was adamant about how this had to end.