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Jody Eddy

(Food writer) Christine Carroll

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

by Christine Carroll (Author), Jody Eddy (Author), Ferran Adria (Foreword)

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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.

Print length

320 pages
Language

English
Publisher

Running Press
Publication date

October 2, 2012
Dimensions

9.25 x 1.25 x 10.25 inches
ISBN-10

076244262X
ISBN-13

978-0762442621
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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.”

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.

Product details

Publisher ‏ : ‎ Running Press; 1st edition (October 2, 2012)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 076244262X
ISBN-13 ‏ : ‎ 978-0762442621
Item Weight ‏ : ‎ 3.49 pounds
Dimensions ‏ : ‎ 9.25 x 1.25 x 10.25 inches

Best Sellers Rank: #770,481 in Books (See Top 100 in Books)
- #214 in Professional Cooking (Books)
- #325 in International Cooking, Food & Wine
- #334 in Gourmet Cooking (Books)

Customer Reviews:
61 ratings

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Jody Eddy
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A cookbook author and chef whose most recent book is North: The New Nordic Cuisine of Iceland for Ten Speed Press. The book profiles the traditional food producers of Iceland through the lens of chef Gunnar Karl Gislason's contemporary Nordic cuisine. Favorite ingredients from Iceland include Arctic char, angelica, buttermilk, lamb, sweet rye bread, and skyr. To dispel a few myths about Iceland: It's not as cold or as far away as you think! Other books include Come In, We're Closed which profiled staff meals at 25 of the world's best restaurants. Jody's love of the staff meal tradition began when working as a cook at restaurants such as Jean Georges and The Fat Duck. When not writing, she leads culinary tours of Iceland and other areas of the world that are not as volcanic but almost as beautiful!
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(Food writer) Christine Carroll
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Customer reviews

5 star		74%
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3 star		12%
2 star		6%
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Already a favorite at our house

Reviewed in the United States 🇺🇸 on December 2, 2018

Verified Purchase

I have to admit to scarcely have gotten a look at this book. I did thumb through it the day it arrived and enjoyed the profiles of the chefs who contributed, viewed it as a pointer to some interesting restaurants and then my daughter, a chef in training asked if she could see it. She and my husband have each prepared numerous dishes from this book and I can barely lay hands on it. It has become a favorite in our house along with Genius recipes.
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).

Helpful

Kevin J. Olomon

Really takes this former-cook back!

Reviewed in the United States 🇺🇸 on December 13, 2014

Verified Purchase

I'm a former cook who worked for years in Chicago and Seattle- then in Alaska- first several years for Princess Cruiselines- then side-stepped out of fine dining into meat-and-potatoes kitchens cooking at work-camps for the oil, mining and commercial-fishing industries. I miss kitchens dearly.

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".

5 people found this helpful

Helpful

Stella CarrierTop Contributor: Writing

A Sampling From Some Restaurants Around The Globe

Reviewed in the United States 🇺🇸 on July 5, 2019

Verified Purchase

I admit that the purchase of this kindlebook is indirectly inspired by my University of Maryland College Park employment. This kindlebook that is Come In We’re Closed An Invitation To Meals At The World’s Best Staff Restaurants by Christine Carroll (author), Jody Eddy (author) and Ferran Adria (foreword) covers a wide variety of restaurants and foods to include from the list of multiple restaurants; skirt steak stuffed with charred scallions from a restaurant called Ad Hoc in California, a paella recipe from a restaurant called Arzak in Spain, a restaurant titled from Au Pied De Cochon restaurant in Canada that carries recipes including raspberry mojitos and redhead tempura maki rolls, some recipes featured from a restaurant called Dill in Reykjavik Iceland, a recipe for chicken pasta Caesar salad from a restaurant called Morimoto in Pennsylvania, recipes from a restaurant called The Slanted Door in California, some recipes from a restaurant called Villa9Trois in Montreuil France,and more.

2 people found this helpful

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Top reviews from other countries

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sandy

sounds more interesting than it is

Reviewed in the United Kingdom 🇬🇧 on February 10, 2013

Verified Purchase

A Little dissapointed with this book. Firstly the print is not too good with wording being too small. Size and shape of the book made it difficult to hold and look at. Would have liked to have read more about the staff as well as the food served.

L_Jay

Great book

Reviewed in the United Kingdom 🇬🇧 on December 1, 2018

Verified Purchase

Great book,

Carlos

Another view about the kitchen back office

Reviewed in the United Kingdom 🇬🇧 on April 8, 2019

Verified Purchase

Very interesting recipes. Iluminating relationship overview.

Sam

arrived in perfect

Reviewed in the United Kingdom 🇬🇧 on November 27, 2014

Verified Purchase

Bought as present, arrived in perfect condition

Enzo2

Auch Spitzenköche kochen gerne einfach - Hauptsache frisch und gut

Reviewed in Germany 🇩🇪 on November 29, 2013

Verified Purchase

Ein sehr freundlich gestaltetes Buch, welches einen guten Einblilck hinter die Kulissen von Spitzenrestaurants gibt. Sowohl die Einstellungen der jeweiligen Köche zu ihren Mitarbeitern und der Form der Zusammenarbeit als auch die Rezepte sind sehr vielfältig und aufschlussreich. Und vor allem - die Rezepte lassen sich durchwegs gut und ziemlich einfach nachkochen !

One person found this helpful

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