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eBook Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants download

by Christine Carroll,Ferran Adria,Jody Eddy

eBook Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants download ISBN: 076244262X
Author: Christine Carroll,Ferran Adria,Jody Eddy
Publisher: Running Press Adult; 1 edition (October 2, 2012)
Language: English
Pages: 320
ePub: 1648 kb
Fb2: 1331 kb
Rating: 4.5
Other formats: txt lrf mobi lrf
Category: Cooking
Subcategory: Cooking Education and Reference

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.

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. Christine Carroll traded in a career as a scientist for the life of a line cook nearly a decade ago while living in England

On July 20, we had the largest server crash in the last 2 years.

It’s finally time to come in from the cold and explore the meals that fuel the hospitality industry; your place has been set. Год: 2012

It’s finally time to come in from the cold and explore the meals that fuel the hospitality industry; your place has been set. Год: 2012.

Come In, We're Closed book.

Come in, We’re Closed. Christine Carroll & Jody Eddy from my understanding, the book takes a look exclusively at the Union Square consortium whereas the Carroll/Eddy book encompasses assorted restaurants. Still piques my interest, though

Come in, We’re Closed. Christine Carroll & Jody Eddy. Still piques my interest, though.

Guide to coffee table books as holiday gifts. Yesterday Restaurant magazine revealed its annual list of the World's 50 Best Restaurants

Guide to coffee table books as holiday gifts. Designed by Joshua McDonnell. For Jake!!! Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants. Yesterday Restaurant magazine revealed its annual list of the World's 50 Best Restaurants. Hillary Dixler Canavan. The World's 50 Best Restaurants list has been announced, and the big news is of course that Noma has regained its title as number one restaurant in the world. Media Roundup: Reactions to the World's 50 Best List .

By: Christine Carroll; Jody Eddy. Publisher: Running Press Adult. The world’s eTextbook reader for students. VitalSource is the leading provider of online textbooks and course materials. Print ISBN: 9780762442621, 076244262X. More than 15 million users have used our Bookshelf platform over the past year to improve their learning experience and outcomes.

A new cookbook, 'Come in, We’re Closed,' invites you to see the hidden sides of the world’s best restaurants. Jody Eddy on 'Come In, We're Closed'. The author discusses her new book that looks into restaurant staff meals. Jody Eddy on 'Come In, We're Closed' 3:03 mins. Come in, We're Closed. Have you heard of a staff meal? If you’ve ever worked in the restaurant industry, you probably have, but many people may not be familiar with the term.

Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants by Christine Carroll and Jody Eddy (2012). Family Meal - A chef describes his experiences preparing staff meals early in his career. List of restaurant terminology. php?title Family meal&oldid 801631663".

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.
Comments: (7)
LadyShlak
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".
Nalmetus
Bought this as a gift for my foodie husband. He loves reading more about the restaurants (some we have visited and some we haven't made it to yet), and the recipes are phenomenal. This is an excellent gift for people who love good food and the stories behind creating that food.
lolike
Awesome read. It's great to get ideas for staff meals. This book has recipes for meals made from inexpensive ingredients for a tasty meal!
Ylal
good to excellent
Xal
Awesome!!
Llanonte
Love flipping through this book!
Fountain_tenderness
Cool book
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.