SORRY WE'RE CLOSED is an insider’s perspective on how chefs in the restaurant business deal with and evolve in crisis.
In a film by Chef Elizabeth Falkner and Pete Ferriero, it’s the summer of 2020, when restaurants are doubly hit hard by Covid-19 and the aftermath of George Floyd’s murder, Chef Elizabeth Falkner sets out across the country to check in with her renowned chef and restaurateur colleagues to find out how they are coping with the impossible task of keeping their doors open. The film explores how chefs pivoted, trying to stay afloat through new take-out menus and pop-up grocery stores. Innovations abounded and yet the cracks in the system loomed large. What if all of our 'go-to' places were gone? What if we had to tell you, "Sorry, We're Closed?"
RE-FUSE
A Chef's Digital Notebook -
We have a big problem with the amount of food waste that happens in the world. Specifically, 1.3 billion tons of food waste happens annually. This mini e-book is dedicated to raising awareness and education around going ZERO WASTE. Everyone together can make a huge difference. #GOZEROWASTE
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refuse. ... As a noun, refuse (pronounced REF-yooss) is food waste, scraps, or garbage. As a verb, refuse (pronounced ree-FYOOZ) means to reject.
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REF-USE mini e-cookbook includes recipes, notes , images
A Chef's Digital Notebook by Elizabeth Falkner
C. 2018
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"Caremi Keiki"
Elizabeth's alter ego
as seen illustrated by RyanFalkner in
Demolition Desserts
Demolition Desserts
In Demolition Desserts, Elizabeth presents her dessert creations, from the cookies, brownies, and cupcakes beloved by Citizen Cake regulars to the plated desserts that made her one of the most dynamic culinary talents of her generation. Elizabeth begins with a chapter devoted to chocolate chip cookies, building from a straight-up version to the more-is-more Chocolate Chip Mania. Provocatively titled compositions like A Chocolate Tart Named Desire, S'More A Palooza, and Gingerbread Bauhaus capture Elizabeth at the top of her art, breaking down classic desserts and reconstructing them flavor by flavor. Elizabeth has adapted even her most elaborate desserts for the home kitchen, and each dessert is equipped with a detailed make-ahead timeline and a minimalist version for those pressed for time. Stunning color photographs illustrate every main recipe in the book, and manga-style animation--starring Elizabeth's pastry-obsessed alter ego, Caremi--empower home cooks to go forth boldly and bake. c. 2007 Ten Speed Press
photography by Frankie Frankeny
Cooking Off The Clock: Recipes from my Downtime
Peek inside the off-hours culinary mind of one of America's top chefs with Cooking Off the Clock, an irreverent, eclectic, and downright delicious assemblage of reinvented classics and soon-to-be favorites. Celebrity chef and pastry pioneer Elizabeth Falkner brings her cooking inspiration to a range of satisfying full meals and quick snacks, and along the way gives pointers on how to think like a chef, even if you haven't spent the day on the line cooking for crowds. You'll find recipe ideas for any occasion: for a quiet night in, the Winter Squash Soup with Apple Butter Toast; for your next impromptu cocktail party, the Ham and Biscuit Sliders with Hot Pepper Jam; for the ultimate late-night snack, Sausage and Fennel Pizza; and to finish it off, the desserts that Elizabeth is known for, like Bourbon Pecan Pie Milkshake. With Falkner's imaginative approach to classic comfort food and stories about her process for creating new recipes, Cooking Off the Clock will transform the way you cook. c. 2012 Ten Speed Press