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Home > Books, Cooking, Food > Books On Hold: Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants

Books On Hold: Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants

January 4th, 2013

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

I just placed this cookbook on hold at the Los Angeles Public Library, as I do first with any book that catches my eye. I first saw this one in a post on The Kitchn blog. I try to check out every new cookbook I find, just to see if there are one or two recipes that I might be able to add into our family dinner rotation. (See Recipes in Rotation for more info on this – Douglas) From the description, the recipes might be a bit “frou-frou” for me but you never know what you might be able to adapt to your own preferences.

Here is what Amazon.com has to say about the book…

“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.”

Check out the book at your local library or via Amazon.com.

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