Peer behind the closed sign in theworld 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 thescenes to share the one-of-a-kind dishes professional cooks feed each other.
Joinauthors Christine Carroll and Jody Eddy as they share these intimate staff mealtraditions, including exclusive interviews and never-before-recorded recipes, fromtwenty-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; Uchiin Austin, Texas; Michel et Sebastien Bras in Laguiole, France; wd 50 in New York City, New York, and many more.
Enjoy more than 100 creative and comforting dishesmade to sate hunger andnourish spirits, like skirt steak stuffed with charredscallions; duck and shrimp paella; beefheart and watermelon salad; steamed chicken with lily buds; Turkish red pepperand bulgur soup; homemade tarragon and cherrysoda; and buttermilk doughnutholes with apple-honey caramel glaze. It s finally time to come in from the cold and explore the meals that fuelthe hospitality industry; your place has been set.
Come in, We're Closed
Running Press Book Publishers
Restaurant, cafe & pub guides
An Invitation to Staff Meals at the World's Best Restaurants