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

Be the first to write a review

Overview

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 ...

See more details below
Hardcover
$24.39
BN.com price
(Save 30%)$35.00 List Price
Pick Up In Store

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (22) from $16.04   
  • New (21) from $16.04   
  • Used (1) from $23.67   
Sending request ...

More About This Book

Overview

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.

Read More Show Less

Editorial Reviews

Library Journal
Both this title and Marissa Guggiana's Off the Menu are handsome cookbooks that profile restaurant staff meals through essays, interviews, photographs, and recipes. Though nearly identical in terms of concept, they differ in content and execution. International in scope, this book features half as many restaurants. The included recipes (e.g, Pine-Infused Langoustines, Wagyu Beef Bibimbap, Strawberry Vacherin) are slightly more upscale, with more explicit instructions in both metric and U.S standard measurements. VERDICT Though choosing between these books is largely a matter of personal preference, this title may appeal more to professionals.
Read More Show Less

Product Details

  • ISBN-13: 9780762442621
  • Publisher: Running Press Book Publishers
  • Publication date: 10/2/2012
  • Pages: 320
  • Sales rank: 56,632
  • Product dimensions: 10.20 (w) x 9.10 (h) x 1.30 (d)

Meet the Author

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 culinary professionals. She lives in Washington D.C. with her husband and toddler.

 

Jody Eddy is the author of www.jodyeddy.com and contributes to several print and web publications including Food Arts, Plate Magazine, Culinary Trends, and Kinfolk Magazine. She has cooked in the kitchens of Jean Georges, Tabla and The Fat Duck and is an instructor at several culinary schools throughout America. She is the former Executive Editor of Art Culinaire Magazine and is a graduate of the Institute of Culinary Education in Manhattan. She lives in New Jersey.

Read More Show Less

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)

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Review Guidelines
Add Recommendations
Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)