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Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants Hardcover – October 2, 2012


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Editorial Reviews

Review

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.” 

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.”

LA Weekly
Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants by Christine Carroll and Jody Eddy is a coffee table-worthy title (part chef interviews, part recipes, loads of gorgeous photographs).”
 
Associated Press
“Contains recipes fit for many based on the good eats for the "families" of a variety around the country.”

New York Times
“There have been plenty of "staff meal" cookbooks, but not one that conveys the teamwork that goes into great restaurants — nor one with such alluring photographs.”

Shelf Awareness
“The authors have collected staff meals from restaurants in America and Europe, where the communal suppers look really good.”

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.

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Product Details

  • Hardcover: 320 pages
  • Publisher: Running Press; 1 edition (October 2, 2012)
  • Language: English
  • ISBN-10: 076244262X
  • ISBN-13: 978-0762442621
  • Product Dimensions: 1.5 x 10.2 x 9.2 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #255,554 in Books (See Top 100 in Books)

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Customer Reviews

Elegant and engaging prose introduces some of the world's most storied restaurants.
David M
This beautiful hardcover coffee table book/cookbook features recipes from some of the finest, most famous restaurants in the world.
R. St. Peter
Each and every recipe looks and sounds simply amazing and the photography is stellar.
KCD

Most Helpful Customer Reviews

45 of 46 people found the following review helpful By Joel Gabelman on January 3, 2013
Format: Hardcover
Note: This is not a review of the recipes, but more of the type of recipes in the book.

I got this thinking it was going to be like Staff Meals at Chanterelle, a book I love with great variety and accessibility. It isn't.

This is a beautiful book of wonderful looking recipes, but be forewarned, these are STAFF MEALS at some of the country's best resturants. This means:

If it's an asian restaurant, the recipe could call for fish cheeks, fish sauce, sambal, szechuan peppercorns and other asian spices. Why wouldn't they? This is, after all, the "leftovers" at an asian restaurant!

Maybe you're in the mood for a more American styled restaurant. Like chicken? Well, good restaurants make their own stock. Sometimes they have leftovers like chicken feet. How about a pot of deep fried chicken feet for a staff meal? Sounds great! Do you want to buy 2-3 lbs of chicken feet?

So, while I liked the idea, and I thought the pictures were beautiful, and I'm sure the recipes were excellent (I returned this with no problems back to Amazon for another book), I would just like to post a notice that what one restaurant considers "leftover" ingredients, might be for you, the home cook, a real pain to acquire on your own.
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16 of 19 people found the following review helpful By KCD on October 5, 2012
Format: Hardcover
I didn't know much about the staff meal before this book, and I must say- this is such an innovative, creative concept for a cookbook. Each and every recipe looks and sounds simply amazing and the photography is stellar. I've thoroughly enjoyed reading about each restaurant along with the chef interview. The writing was captivating and provided a well-described and thorough "feel" of the individuality of each establishment.
I highly recommend this book. A fascinating read with incredible recipes to boot!
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11 of 14 people found the following review helpful By Steve D on September 23, 2012
Format: Hardcover Verified Purchase
It's worth the price of the book just for the Elvis Presley milkshake. Can't wait to try everything else in this book.
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10 of 13 people found the following review helpful By J. Elliot on September 24, 2012
Format: Hardcover
I got my copy of Come In, We're Closed this weekend, and I have to say I'm blown away. It's an important work and a beautiful intimate portrait of the hospitality industry. The photography, layout, design elements, writing and recipes are simply superb!
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2 of 2 people found the following review helpful By J. Berman on January 3, 2014
Format: Hardcover
There are few cooks, if any, which do not tire of the food served in their own places. For one reason or another, it is overload to be around the same food every day. Yeah, yeah, menus change and seasons change and products change. Still, there is a monotony that can set in with eating what you serve day after day, shift after shift. Does that mean that there is no mojo in the food we serve to our guests? Certainly not. But, imagine making and eating an omelet for breakfast everyday for three months. Consider Mumford & Sons listening to music; I would guess they wouldn’t listen to Mumford & Sons. Doesn’t mean that they don’t like music, they just want... something else.

It becomes easier to get better, but the appeal wanes. It just happens. We can work with some fantastic ingredients, but after a while, well, you get the point. And, in general, we are a simple lot. It doesn’t even have to be what we serve our guests that sustains us and keeps us motivated to work through fire and fickle customers. Nary a cook will pass up steaming mussels with a gullet load of melted butter, garlic and crusty bread to sop up the lot. Leave it Christine Carroll and Jody Eddy to wrangle a collection of restaurants’ staff meals into one, poignant and pleasing volume. From a spectrum of today’s notable, notorious and namesake eateries, Come in, We’re Closed (Running Press, 2012) brings the magic of the man behind the curtain to life. The doorway in the rear of the dining room actually houses real people that eat real food. Come in, We’re Closed digs deep into the philosophy of the staff (or ‘family’) meal, the ingredients that never get discarded, the cooks that are put to task to feed other cooks and the inspiration for these familial feasts.
Read more ›
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1 of 1 people found the following review helpful By Amazon Customer on November 16, 2012
Format: Hardcover Verified Purchase
To anyone who has ever worked in a restaurant, this book will conjure nostalgia for the tradition of 'in the trenches' meals shared by the team before the light of a quiet afternoon darkens and the hustle and bustle of the dinner shift kicks in. Come In, We're Closed is chock full of fantastic recipes that evoke the fun and the family of the staff meal. The volume is beautiful- with plenty of tasty photos- and the idea so perfect this is sure to be an excellent gift for any cook in the family this holiday season.
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1 of 1 people found the following review helpful By H. Selinger on November 16, 2012
Format: Hardcover Verified Purchase
All too often the intimacies of kitchens and restaurants are lost on those who have never set foot BEHIND the line of a restaurant, who have never worked a holiday shift or done sidework in the silence of a closing restaurant, or who have never experienced the full thrust of being in the weeds. Christine and Jody's book, in its joyful expression of the private families that restaurants cultivate, allows the average person in, offering a view of restaurants that is seldom acknowledged. The euphemism "family meal," used to describe the meal shared by restaurant employees before service begins, indicates that a restaurant really can be its own standing entity, its own family. What Christine and Jody are able to capture in Come In, We're Closed, is as much an anthropological look at these self-made families as it is a journey through the food lives of kitchens and chefs. Read through this book--and sift through its memorable recipes--for a trip through the lives of families created in kitchens across the world. Cook through this book for a culinary adventure that you can share with your own family, wherever you happen to land.
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