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

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

byChristine Carroll, Jody EddyForeword byFerran Adria

Hardcover | October 2, 2012

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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.
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., sh...
Title:Come In, We're Closed: An Invitation to Staff Meals at the World's Best RestaurantsFormat:HardcoverDimensions:320 pages, 10.25 × 9.25 × 1.25 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)

Editorial Reviews

Minneapolis Star Tribune“The beautifully produced book takes readers into the kitchens of 25 restaurants, telling stories and sharing recipes.” Food Republic“The book features the recipes from some of the most memorable staff meals served at these famed establishments, and since the dishes are made to feed hungry kitchen personnel at amazing restaurants, they tend to be super-tasty and pretty quick to execute.”Cool Hunting“By and large, the recipes are characterized by large yields, modest presentation and rich flavors. The aim of each dish is to please the one standard that truly matters to a line cook: taste.”Tasting Table“Come In, We're Closed is certainly not the first cookbook to cover the restaurant ritual of the staff meal; it is, however, the best.”Mission: Food“This book goes far beyond a typical cookbook. It delves into a subject matter that is more than just cooking. It's about feeding the bellies and souls of those responsible for feeding us at some of the best restaurants in the world.”