By Christine Carroll, Jody Eddy
Peer in the back of the “closed” sign up the world’s maximum eating places, and you can 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 in the back of the scenes to proportion the special dishes specialist chefs feed every 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 eating places together with: 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 manhattan urban, long island, and plenty of more.
Enjoy greater than a hundred artistic and comforting dishes made to sate starvation and nourish spirits, like skirt steak filled with charred scallions; duck and shrimp paella; beef heart and watermelon salad; steamed bird with lily buds; Turkish purple pepper and bulgur soup; do-it-yourself 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 nutrition that fuel the hospitality undefined; your house 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
Add enough water to dissolve, then pour the mixture into the pan. Simmer gently until the liquid has thickened. 5 Stir in the cilantro and season with salt. Serve at once in shallow bowls over plenty of hot cooked grain. 6 Variation Try substituting a leek for the onion in this dish. Use the white portion of a medium or large leek; cut in half lengthwise, then slice into 1/4-inch half-circles. Rinse well in a colander before using. VEGAN EXPRESS ▼ As mentioned in the headnote, this is a plentiful dish, so an interesting salad is enough to complete the meal.
Variation Some traditional recipes include garlic; add a few cloves of minced garlic with the bell pepper if you’d like a garlicky version. > Make this the start of a delicious Middle Eastern–themed meal. Serve with hummus (store-bought or homemade), fresh pita bread, and Middle Eastern Chopped Salad (page 191). > You can create a brunchlike meal (for any time of day) with Sautéed Paprika Potatoes (page 207) or Fingerling Fries (page 194), whole-grain toast, and sliced oranges. 3-ounce packages firm silken tofu, finely crumbled 4 large or 6 medium tomatoes, diced 1 teaspoon sweet paprika Pinch of turmeric, for color Salt and freshly ground pepper to taste 2 tablespoons minced fresh parsley, optional THE PROTEIN TRIO—TOFU, TEMPEH, AND SEITAN Add the tofu, tomatoes, paprika, and turmeric.
If using the lemongrass, bruise each section by creating long slits with a sharp knife. Lay them over the vegetables in the pan. Cover and steam until the broccoli and beans are just beginning to turn bright green, 5 to 7 minutes. 3 Add the zucchini, bell pepper, scallions, and tofu. Give the mixture a good stir, cover, and continue to steam until the vegetables are all tender-crisp, another 2 to 3 minutes. Season lightly with salt. 4 Serve at once with or over hot cooked rice. Pass the sauce in a spouted cup so everyone can use as much as they like.
Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants by Christine Carroll, Jody Eddy