Shopping Cart
Come In, We’re Closed
An Invitation to Staff Meals at the World's Best Restaurants
Description
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 Sebastien 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.
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 Sebastien 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.
Newsletter Signup
By clicking ‘Sign Up,’ I acknowledge that I have read and agree to Hachette Book Group’s Privacy Policy and Terms of Use
Praise
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.”
From the foreword:
Ferran Adrià, author of The Family Meal and owner of elBulli
"...From the hands of Jody and Christine, we are given the opportunity to enjoy staff meals around the globe."
The Daily Meal
“A great picture of different restaurants across America and Europe!”
The Daily Meal
“A collection of more than 100 recipes, the cookbook is grand in scale and contains pages and pages of beautiful photography—it would look just as good on your coffee table as it does in your kitchen, but we recommend you cook with it.”
Food Network Magazine
“You can eat like a restaurant insider.”
Edible DC
“Come In, We’re Closed allows readers to vicariously experience that moment in the restaurant where staff pause, enjoy and remember why food matters so much to them.”
Yum Sugar
“Come In, We're Closed gives you an after-hours look at the creative dishes professional cooks feed each other when their restaurants' doors are closed. With over 100 comfort dishes such as apple honey caramel glazed doughnut holes, foodies can explore the favorite foods of industry professionals.”
Ferran Adrià, author of The Family Meal and owner of elBulli
"...From the hands of Jody and Christine, we are given the opportunity to enjoy staff meals around the globe."
The Daily Meal
“A great picture of different restaurants across America and Europe!”
The Daily Meal
“A collection of more than 100 recipes, the cookbook is grand in scale and contains pages and pages of beautiful photography—it would look just as good on your coffee table as it does in your kitchen, but we recommend you cook with it.”
Food Network Magazine
“You can eat like a restaurant insider.”
Edible DC
“Come In, We’re Closed allows readers to vicariously experience that moment in the restaurant where staff pause, enjoy and remember why food matters so much to them.”
Yum Sugar
“Come In, We're Closed gives you an after-hours look at the creative dishes professional cooks feed each other when their restaurants' doors are closed. With over 100 comfort dishes such as apple honey caramel glazed doughnut holes, foodies can explore the favorite foods of industry professionals.”