Cover image for Come in, we're closed : an invitation to staff meals at the world's best restaurants
Come in, we're closed : an invitation to staff meals at the world's best restaurants
Carroll, Christine (Food writer), author.
Publication Information:
Philadelphia : Running Press, [2012]
Physical Description:
320 pages : illustrations (chiefly color) ; 24 x 27 cm
The authors present menus and recipes from daily staff meals at twenty-five restaurants around the world, accompanied by anecdotes, interviews and traditions.
General Note:
Includes indexes.
Ad Hoc (Yountville, California) -- Annisa (New York, New York) -- Arzak (San Sebastián, Spain) -- Au Pied de Cochon (Montreal, Canada) -- The Bristol (Chicago, Illinois) -- City Grocery (Oxford, Mississippi) -- Cochon (New Orleans, Louisiana) -- Craigie on Main (Boston, Massachusetts) -- Dill (Reykjavik, Iceland) -- The Fat Duck (Bray, England) -- Frasca (Boulder, Colorado) -- Grace (Portland, Maine) -- The Herbfarm (Woodinville, Washington) -- McCrady's (Charleston, South Carolina) -- Michel et Sébastien Bras (Laguiole, France) -- Morimoto (Philadelphia, Pennsylvania) -- Mugaritz (Errenteria, Spain) -- Oleana (Cambridge, Massachusetts) -- Piccolo (Minneapolis, Minnesota) -- St. John (London, England) -- The Slanted Door (San Francisco, California) -- Ubuntu (Napa, California) -- Uchi (Austin, Texas) -- Villa9trois (Montreuil, France) -- wd-50 (New York, New York).
Added Author:
Format :


Call Number
Material Type
Home Location
Item Holds
TX725.A1 C343 2012 Adult Non-Fiction Non-Fiction Area
TX725.A1 C343 2012 Adult Non-Fiction Open Shelf
TX725.A1 C343 2012 Adult Non-Fiction Open Shelf

On Order



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.

Author Notes

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 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.

Reviews 1

Library Journal Review

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. (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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)