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

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).

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".

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.

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.

Great book,

Very interesting recipes. Iluminating relationship overview.

Bought as present, arrived in perfect condition

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 !