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1 Burnside Cooking and Food- International General

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

by and

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

ISBN13: 9780762442621
ISBN10: 076244262x
Condition: Standard
Dustjacket: Standard
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Synopses & Reviews

Publisher Comments:

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.

Synopsis:

There is a part of every restaurant that's out of reach to even the most sophisticated diner: the staff meal. This insider's look, two years in the making, goes behind the scenes to explore what some of the world's best restaurants are feeding their own before the doors open to the public each night. Twenty-five powerhouses like Ad Hoc in Napa, California; Dill in Reykjavík, Iceland; The Fat Duck in London; Frasca in Denver, Colorado; Uchi in Austin, Texas; Michel Bras in Laguiole, France; and wd-50 in New York

City are sharing some of their best-kept secrets!

From ultra-crispy fried chicken to meltingly tender carnitas to flavorful vegetable soups, homemade hot sauce, gumbo with local shrimp, and more, each dish brings your favorite restaurant home. More than 150 recipes and at least 300 photos complete the book.

About 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.

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. McCradys (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)

What Our Readers Are Saying

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Average customer rating based on 2 comments:

elinn, November 20, 2012 (view all comments by elinn)
This is an exciting book.
Was this comment helpful? | Yes | No
(0 of 1 readers found this comment helpful)
maysportsrok321, November 12, 2012 (view all comments by maysportsrok321)
Nothing better than a chef's comfort food! All reviews of this book have been positive, and you know these chefs know their stuff. It definitely sounds more interesting than the usual fare.
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View all 2 comments

Product Details

ISBN:
9780762442621
Subtitle:
An Invitation to Staff Meals at the World's Best Restaurants
Author:
Christine Carroll and Jody Eddy
Author:
Eddy, Jody
Author:
Adria, Ferran
Author:
Carroll, Christine
Publisher:
Running Press Book Publishers
Subject:
Cooking and Food-Professional and Quantity
Edition Description:
Trade Cloth
Publication Date:
20121031
Binding:
HARDCOVER
Language:
English
Pages:
320
Dimensions:
9 x 10 in

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Related Subjects

Arts and Entertainment » Humor » General
Children's » Historical Fiction » General
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » General
Cooking and Food » Professional and Quantity » General
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » International General
Featured Titles » General
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine
History and Social Science » Politics » General
Religion » Comparative Religion » General

Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants Used Hardcover
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$27.00 In Stock
Product details 320 pages Running Press Book Publishers - English 9780762442621 Reviews:
"Synopsis" by , There is a part of every restaurant that's out of reach to even the most sophisticated diner: the staff meal. This insider's look, two years in the making, goes behind the scenes to explore what some of the world's best restaurants are feeding their own before the doors open to the public each night. Twenty-five powerhouses like Ad Hoc in Napa, California; Dill in Reykjavík, Iceland; The Fat Duck in London; Frasca in Denver, Colorado; Uchi in Austin, Texas; Michel Bras in Laguiole, France; and wd-50 in New York

City are sharing some of their best-kept secrets!

From ultra-crispy fried chicken to meltingly tender carnitas to flavorful vegetable soups, homemade hot sauce, gumbo with local shrimp, and more, each dish brings your favorite restaurant home. More than 150 recipes and at least 300 photos complete the book.

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