Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants

Hardcover | October 2, 2012

byChristine Carroll, Jody EddyForeword byFerran Adria

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Peer behind the “closed” sign in the world’s greatest restaurants, and you may glimpse a packed table whose seats are elusive even to the most in-the-know diner: the daily staff meal. This insider’s look goes behind the scenes to share the one-of-a-kind dishes professional cooks feed each other.
Join authors Christine Carroll and Jody Eddy as they share these intimate staff meal traditions, including exclusive interviews and never-before-recorded recipes, from twenty-five iconic restaurants including: Ad Hoc in Napa, California; Mugaritz in San Sebastian, Spain; The Fat Duck in London, England; McCrady''s in Charleston, South Carolina; Uchi in Austin, Texas; Michel et Sébastien Bras in Laguiole, France; wd~50 in New York City, New York, and many more.

Enjoy more than 100 creative and comforting dishes made to sate hunger and nourish spirits, like skirt steak stuffed with charred scallions; duck and shrimp paella; beef heart and watermelon salad; steamed chicken with lily buds; Turkish red pepper and bulgur soup; homemade tarragon and cherry soda; and buttermilk doughnut holes with apple-honey caramel glaze. It’s finally time to come in from the cold and explore the meals that fuel the hospitality industry; your place has been set.

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From the Publisher

Peer behind the “closed” sign in the world’s greatest restaurants, and you may glimpse a packed table whose seats are elusive even to the most in-the-know diner: the daily staff meal. This insider’s look goes behind the scenes to share the one-of-a-kind dishes professional cooks feed each other.Join authors Christine Carroll and Jody Eddy as they share these intimate staff meal traditions, includi...

Christine Carroll traded in a career as a scientist for the life of a line cook nearly a decade ago while living in England. Since then, she has graduated from the French Culinary Institute, tested recipes for Saveur, and served as Director of the Bowery Culinary Center for Whole Foods Market Manhattan. A contributor to Edible D.C., she also founded CulinaryCorps, the nation's first volunteer service organization for...

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Format:HardcoverDimensions:320 pages, 9 × 10 × 0.98 inPublished:October 2, 2012Publisher:Running PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:076244262X

ISBN - 13:9780762442621

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Table of Contents

1. Ad Hoc (Napa)
2. Annisa (NYC)
3. Arzak (San Sebastián, Spain)
4. Au Pied de Cochon (Montreal)
5. City Grocery (Mississippi)
6. Cochon (New Orleans)
7. Craigie on Main (Boston)
8. Dill (Reykjavik, Iceland)
9. Frasca (Boulder, Colorado)
10. Grace (Portland, Maine)
11. McCrady’s (Charleston, South Carolina)
12. Michael Bras (Laguiole, France)
13. Morimoto (Philadelphia)
14. Mugaritz (Errenteria, Spain)
15. Oleana (Boston)
16. Piccolo (Minneapolis)
17. St. John (England)
18. The Bristol (Chicago)
19. The Fat Duck (Bray, Berkshire, England)
20. The Herbfarm (Seattle)
21. The Slanted Door (San Francisco)
22. Ubuntu (Napa)
23. Uchi (Austin, Texas)
24. Villa9Trois (Paris, France)
25. WD50 (NYC)