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Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants Hardcover – Oct 2 2012

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Product Details

  • Hardcover: 320 pages
  • Publisher: Running Press; 1 edition (Oct. 2 2012)
  • Language: English
  • ISBN-10: 076244262X
  • ISBN-13: 978-0762442621
  • Product Dimensions: 26.2 x 3.6 x 22.9 cm
  • Shipping Weight: 1.5 Kg
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #35,869 in Books (See Top 100 in Books)
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Product Description


From the foreword:
Ferran Adrià, author of The Family Meal and owner of elBulli
"...From the hands of Jody and Christine, we are given the opportunity to enjoy staff meals around the globe."

The Daily Meal
“A great picture of different restaurants across America and Europe!”

The Daily Meal
“A collection of more than 100 recipes, the cookbook is grand in scale and contains pages and pages of beautiful photography—it would look just as good on your coffee table as it does in your kitchen, but we recommend you cook with it.”

Food Network Magazine
“You can eat like a restaurant insider.”  

Edible DC
Come In, We’re Closed allows readers to vicariously experience that moment in the restaurant where staff pause, enjoy and remember why food matters so much to them.”  

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. With over 100 comfort dishes such as apple honey caramel glazed doughnut holes, foodies can explore the favorite foods of industry professionals.” 

Minneapolis Star Tribune
“The beautifully produced book takes readers into the kitchens of 25 restaurants, telling stories and sharing recipes.” 

Food Republic
“The book features the recipes from some of the most memorable staff meals served at these famed establishments, and since the dishes are made to feed hungry kitchen personnel at amazing restaurants, they tend to be super-tasty and pretty quick to execute.”

Cool Hunting
“By and large, the recipes are characterized by large yields, modest presentation and rich flavors. The aim of each dish is to please the one standard that truly matters to a line cook: taste.”

Tasting Table
Come In, We're Closed is certainly not the first cookbook to cover the restaurant ritual of the staff meal; it is, however, the best.”

Mission: Food
“This book goes far beyond a typical cookbook. It delves into a subject matter that is more than just cooking. It's about feeding the bellies and souls of those responsible for feeding us at some of the best restaurants in the world.”

LA Weekly
Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants by Christine Carroll and Jody Eddy is a coffee table-worthy title (part chef interviews, part recipes, loads of gorgeous photographs).”
Associated Press
“Contains recipes fit for many based on the good eats for the "families" of a variety around the country.”

New York Times
“There have been plenty of "staff meal" cookbooks, but not one that conveys the teamwork that goes into great restaurants — nor one with such alluring photographs.”

Shelf Awareness
“The authors have collected staff meals from restaurants in America and Europe, where the communal suppers look really good.”

About the Author

Christine Carroll traded in a career as a scientist for the life of a line cook nearly a decade ago while living in England. Since then, she has graduated from the French Culinary Institute, tested recipes for Saveur, and served as Director of the Bowery Culinary Center for Whole Foods Market Manhattan. A contributor to Edible D.C., she also founded CulinaryCorps, the nation's first volunteer service organization for culinary professionals. She lives in Washington D.C. with her husband and toddler.
Jody Eddy is the author of and contributes to several print and web publications including Food Arts, Plate Magazine, Culinary Trends, and Kinfolk Magazine. She has cooked in the kitchens of Jean Georges, Tabla and The Fat Duck and is an instructor at several culinary schools throughout America. She is the former Executive Editor of Art Culinaire Magazine and is a graduate of the Institute of Culinary Education in Manhattan. She lives in New Jersey.

Customer Reviews

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Most Helpful Customer Reviews on (beta) HASH(0xa3edb0cc) out of 5 stars 34 reviews
47 of 48 people found the following review helpful
HASH(0xa4b7030c) out of 5 stars Good, but know what you're getting Jan. 3 2013
By Joel Gabelman - Published on
Format: Hardcover
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 of 19 people found the following review helpful
HASH(0xa4b70360) out of 5 stars great concept! Oct. 5 2012
By KCD - Published on
Format: Hardcover
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!
13 of 16 people found the following review helpful
HASH(0xa4b70798) out of 5 stars Now we're cooking Sept. 23 2012
By Steve D - Published on
Format: Hardcover Verified Purchase
It's worth the price of the book just for the Elvis Presley milkshake. Can't wait to try everything else in this book.
2 of 2 people found the following review helpful
HASH(0xa4b70780) out of 5 stars Really takes this former-cook back! Dec 12 2014
By Kevin J. Olomon - Published on
Format: Hardcover Verified Purchase
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".
10 of 13 people found the following review helpful
HASH(0xa4b70b40) out of 5 stars You should open Come In, We're Closed Sept. 24 2012
By J. Elliot - Published on
Format: Hardcover
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!