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Come In, We'Re Closed: An Invitation To Staff Meals At The World'S Best Restaurants
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Peer Behind The Closed Sign In The Worlds Greatest Restaurants, And You May Glimpse A Packed Table Whose Seats Are Elusive Even To The Most Intheknow Diner: The Daily Staff Meal. This Insiders Look Goes Behind The Scenes To Share The Oneofakind 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 Neverbeforerecorded Recipes, From Twentyfive 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 Sbastien 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 Applehoney Caramel Glaze. Its Finally Time To Come In From The Cold And Explore The Meals That Fuel The Hospitality Industry; Your Place Has Been Set.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does this book have? A: This book has three hundred twenty pages. It offers a comprehensive view of staff meals at top restaurants.
- Q: What is the binding type of this book? A: The binding type is hardcover. This ensures durability for frequent use and browsing.
- Q: What are the dimensions of this book? A: The dimensions are nine point twenty-five inches by one point twenty-six inches by ten point twenty-five inches. These sizes make it a substantial yet manageable read.
- Q: Who are the authors of this book? A: The authors are Christine Carroll and Jody Eddy. They provide unique insights into the culinary world through personal experiences.
- Q: What genre does this book belong to? A: This book belongs to the gourmet genre. It focuses on culinary traditions and recipes from renowned restaurants.
- Q: How can I use the recipes in this book? A: You can use the recipes by following the detailed instructions provided within each section. They are designed for home cooks wanting to recreate restaurant-quality dishes.
- Q: Are the recipes suitable for beginners? A: Yes, many recipes are suitable for beginners. However, some may require a bit of culinary experience to execute perfectly.
- Q: Is this book appropriate for all ages? A: Yes, this book is appropriate for all ages. It focuses on food and culinary practices rather than adult themes.
- Q: How should I store this book? A: Store this book in a cool, dry place away from direct sunlight. This will help preserve the cover and pages.
- Q: Can I clean the cover of this book? A: Yes, you can clean the cover with a soft, damp cloth. Avoid using harsh chemicals to maintain its appearance.
- Q: What if the book arrives damaged? A: If the book arrives damaged, you should contact the seller for a return or exchange. Most retailers have policies to address such issues.
- Q: Is there a warranty for this book? A: No, typically books do not come with a warranty. It's advisable to check the return policy upon purchase.
- Q: What makes this book different from other cookbooks? A: This book offers insider access to staff meals at top restaurants, featuring unique recipes and personal stories from chefs.
- Q: Are the recipes healthy? A: Many recipes focus on fresh, wholesome ingredients, but the healthiness can vary based on individual dietary needs.
- Q: Is there a specific skill level required for the recipes? A: The recipes cater to various skill levels, from beginner to advanced, allowing a wide range of cooks to enjoy them.
- Q: Does this book include interviews with chefs? A: Yes, it includes exclusive interviews with chefs that provide insights into their culinary philosophies and the significance of staff meals.