By Christine Carroll, Jody Eddy
Peer at the back of the “closed” register the world’s maximum eating places, and you'll glimpse a packed desk whose seats are elusive even to the main in-the-know diner: the day-by-day employees meal. This insider’s glance is going behind the curtain to proportion the one of a kind dishes specialist chefs feed each one other.
Join authors Christine Carroll and Jody Eddy as they percentage those intimate employees meal traditions, together with particular interviews and never-before-recorded recipes, from twenty-five iconic restaurants
including: advert Hoc in Napa, California; Mugaritz in San Sebastian, Spain; The fats Duck in London, England; McCrady's in Charleston, South Carolina; Uchi in Austin, Texas; Michel et Sébastien Bras in Laguiole, France; wd~50 in long island urban, long island, and plenty of more.
Enjoy greater than a hundred inventive and comforting dishes made to sate starvation and nourish spirits, like skirt steak crammed with charred scallions; duck and shrimp paella; pork center and watermelon salad; steamed fowl with lily buds; Turkish pink pepper and bulgur soup; selfmade tarragon and cherry soda; and buttermilk doughnut holes with apple-honey caramel glaze. It’s eventually time to return in from the chilly and discover the nutrients that gasoline the hospitality undefined; your home has been set.
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Additional resources for Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants
Drain the bamboo shoots and halve them lengthwise. Cut the tofu into cubes ½ in/12 mm thick. Thinly slice the white and light green parts of the green/spring onions. indd 35 11/24/10 10:46 AM Blue Cheese, Pear, and Walnut Salad Megan Serves 4 I love everything about this salad! The tang of the blue cheese, the sweet crunch of the pears and walnuts, and the peppery crispness of the arugula/rocket create the perfect combination of flavors. It’s a great salad to serve to friends, but I prefer to keep it all to myself.
Let stand for 5 minutes and then cut each chicken breast into slices ¼ in/6 mm thick. Keep warm. Bring a large saucepan of salted water to a boil. Add the pasta and cook, stirring occasionally, for 6 minutes, or until al dente. Drain the pasta and keep warm. Meanwhile, halve, seed, and cut the tomatoes into pieces ¼ in/ 6 mm wide. Peel and finely chop the garlic. Remove the basil stems and roughly chop the leaves. Combine the tomatoes, basil, garlic, and olive oil in a bowl and season with salt and pepper.
You can make it right in the pasta pan while the pasta is draining and save yourself an extra dish to wash. indd 43 Peel and finely chop the garlic. Put the olive oil and garlic in a saucepan and cook over medium-low heat for 10 minutes, or until the garlic just begins to turn pale gold. Stir in the parsley and use immediately. 11/24/10 10:46 AM Alfredo Sauce M A KE S A BO U T 1 C U P / 2 4 0 M L The key to perfectly smooth Alfredo sauce is freshly grated Parmesan cheese. The canned stuff just doesn’t melt as well.
Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants by Christine Carroll, Jody Eddy