In a nutshell
Jörgensen, the photographer and founder of cult food magazine Fool, offers this take on the "family meal" or staff lunch at high-end restaurants, including 50 recipes for the same.
What does it cover?
Great-tasting, simple meals to fuel a hard day's work. From Mugaritz's paella to Pierre Gagnaire's summer soup, there's something simple here for every time of day.
What's so special?
These are the stripped back flavours of some of the world's greatest restaurants – enjoyable, inexpensive and easily achievable. The beautiful photographs of chefs at work reveal the workings behind the finesse.
Who would like it?
Fans of serious restaurants and world-class dining or those in need of recipes to fuel a hard day's work.
Who wouldn't like it?
Those whose interest in restaurants ends with the bill.
Best recipes?
Capocollo pork from Il Canto, rice casserole from El Celler de Can Roca, coconut and cherry lamingtons from Quay.
Anything else?
This book reveals the basis on which beautiful food is constructed. There's nothing obtuse about these recipes. Each offers an everyday taste of greatness.
We say…
If you've grown cynical about what relation fine dining has to real food, here it is. If you need no convincing, this is a straightforward treat.
To order Eating with the Chefs by Per‑Anders Jörgensen for £24.99 (RRP £40) visit theguardian.com/bookshop or call 0330 333 6846.
