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Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants (Anglais) Relié – 27 septembre 2012


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Come in We're Closed No matter how important the diner, some dishes are for staff only. This tour of 25 of the world's best restaurants is a unique look at meals for industry insiders only. Full description

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: HASH(0x9884bef4) étoiles sur 5 33 commentaires
47 internautes sur 48 ont trouvé ce commentaire utile 
HASH(0x98889f24) étoiles sur 5 Good, but know what you're getting 3 janvier 2013
Par Joel Gabelman - Publié sur Amazon.com
Format: Relié
Note: This is not a review of the recipes, but more of the type of recipes in the book.

I got this thinking it was going to be like Staff Meals at Chanterelle, a book I love with great variety and accessibility. It isn't.

This is a beautiful book of wonderful looking recipes, but be forewarned, these are STAFF MEALS at some of the country's best resturants. This means:

If it's an asian restaurant, the recipe could call for fish cheeks, fish sauce, sambal, szechuan peppercorns and other asian spices. Why wouldn't they? This is, after all, the "leftovers" at an asian restaurant!

Maybe you're in the mood for a more American styled restaurant. Like chicken? Well, good restaurants make their own stock. Sometimes they have leftovers like chicken feet. How about a pot of deep fried chicken feet for a staff meal? Sounds great! Do you want to buy 2-3 lbs of chicken feet?

So, while I liked the idea, and I thought the pictures were beautiful, and I'm sure the recipes were excellent (I returned this with no problems back to Amazon for another book), I would just like to post a notice that what one restaurant considers "leftover" ingredients, might be for you, the home cook, a real pain to acquire on your own.
16 internautes sur 19 ont trouvé ce commentaire utile 
HASH(0x9a5218b8) étoiles sur 5 great concept! 5 octobre 2012
Par KCD - Publié sur Amazon.com
Format: Relié
I didn't know much about the staff meal before this book, and I must say- this is such an innovative, creative concept for a cookbook. Each and every recipe looks and sounds simply amazing and the photography is stellar. I've thoroughly enjoyed reading about each restaurant along with the chef interview. The writing was captivating and provided a well-described and thorough "feel" of the individuality of each establishment.
I highly recommend this book. A fascinating read with incredible recipes to boot!
12 internautes sur 15 ont trouvé ce commentaire utile 
HASH(0x98f875d0) étoiles sur 5 Now we're cooking 23 septembre 2012
Par Steve D - Publié sur Amazon.com
Format: Relié Achat vérifié
It's worth the price of the book just for the Elvis Presley milkshake. Can't wait to try everything else in this book.
10 internautes sur 13 ont trouvé ce commentaire utile 
HASH(0x9880cf48) étoiles sur 5 You should open Come In, We're Closed 24 septembre 2012
Par J. Elliot - Publié sur Amazon.com
Format: Relié
I got my copy of Come In, We're Closed this weekend, and I have to say I'm blown away. It's an important work and a beautiful intimate portrait of the hospitality industry. The photography, layout, design elements, writing and recipes are simply superb!
2 internautes sur 2 ont trouvé ce commentaire utile 
HASH(0x9897bda4) étoiles sur 5 Showcasing Life Behind the Line 16 novembre 2012
Par H. Selinger - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
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