Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants Hardcover – October 2, 2012
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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
“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.”
“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.”
“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.”
“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.”
“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.”
“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.”
About the Author
- Item Weight : 3.49 pounds
- Hardcover : 320 pages
- ISBN-10 : 076244262X
- ISBN-13 : 978-0762442621
- Dimensions : 9.25 x 1.25 x 10.25 inches
- Publisher : Running Press; 1st edition (October 2, 2012)
- Language: : English
- Best Sellers Rank: #644,007 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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This book can be distinguished frtom most in that most of the recipes are simple (which is why my husband, a "seat of your pant" cook enjoys it so much. He has also been looking for interesting recipes since our daughter moved back home. She is working under some very talented and innovative chefs at one of Honlolou's top restaurants. For her it is an oportunity to peek into the kitchens of some other top chefs. Honolulu is far from just about everywhere and so it is a way of broadening her scope. While I have not gotten to cook from this book, the rest of my household has and I have been a beneficiary.
I can recommend it based on what little I have seen, but more on th4e numerous dishes I have gotten to enjoy qhich mu daughter and husband have prepared. That my husband is enjoying it so much says that you do not have to be a chef to use it. I have purchased a number of cookbooks over hte years from top chefs, and ultimately mailed most of htem to my daughter (when she was in Ohio for college, and after college, training as a chef). I enjoyed looking at them, but when push came to shove, seldom if ever cooked form them. When I tried I would discover that I did not have the ingredients I needed, and often did not have the time. This book, however, has simple recipes which for the most part, uses ingredients we do have. Staff meals are generally simple to prepare, can be scaled up or down for a party or family, and introduce us to ingredients and techniques which expand our repetoire.
I would recommend it to those looking for a peek inside the kitchens of some of the top restaurants, those looking for new or innovative recipes, those looking to expand their skills or just add interest, perk up their week, change things up a bit. It is a chef's cookbook for those who aren't chefs (and also those who are).
A lover of cookbooks- this is the first one that lovingly returned me to kitchens in that deepest "family" way. Many cookbooks reignite memories and foster that passion that was once a part of most hours of every day... but THIS book actually TOOK me there- and it not only returned me and reignited stirrings in me- it nurturingly welcomed me- as though I was coming home to a place I really never left.
One aspect of commercial-kitchens I miss most is the super-close camaraderie w/ the staff. And staff meals/staff dining halls, which were probably the most illustrative part of that family-like atmosphere of the environment. Cooking fancy food for customers was such a joy. But cooking for fellow staffers was even more meaningful, truthfully. I predict this is a book I’ll really find comfort in and can hardly wait to sink my teeth into it further!
I must say though that I do have one beef about the book- and it's strictly superficial/structural and not at all related to the project as written by the authors. I bought several copies for myself and others. And every one of them does appear pristine except for one aspect… the physical binding of the book is flawed- so much so that I plan to email the publisher. The bridge of the book appears bound not with one strong continuous wrap-around piece of binding and paper- but w/ pieced-together components… so right along the very edge ridges of the book where the cover bends, the cover paper is coming lose and will soon be peeling, and is soon going to be a real problem if I don’t reinforce it w/ super-strong clear packing-tape. Which is sadly going to give my otherwise brand-new-looking beautiful book an unsightly shoddy old tattered appearance. And honestly- sloppiness aggrivates me lots.
But other than that- man- I’m thrilled! In fact- further regarding the nuts & bolts of the book's deseign, I am in admirable awe at many unique aspects of text, pics, sidenotes and other design pluses. In fact, I've written my own book and I am now inspired to pursue similar creative avenues regarding the piecing together and production of my own volume- should I be lucky enough to see it go to press- either commercially- or via my own self-publishing.
I hope everyone enjoys their copy of the splendid "Come In, We're Closed" as much as I am enjoying my own. :-) smiles- kevin olomon/"chubbyalaskagriz".