Come In, We're Closed

1. Ad Hoc (Napa) 2. Annisa (NYC) 3. Arzak (San Sebastian, Spain) 4. Au Pied de Cochon (Montreal) 5. City Grocery (Mississippi) 6. Cochon (New Orleans) 7. Craigie on Main (Boston) 8. Dill (Reykjavik, Iceland) 9. Frasca (Boulder, Colorado) 10. Grace (Portland, Maine) 11. McCrady's (Charleston, South Carolina) 12. Michael Bras (Laguiole, France) 13. Morimoto (Philadelphia) 14. Mugaritz (Errenteria, Spain) 15. Oleana (Boston) 16. Piccolo (Minneapolis) 17. St. John (England) 18. The Bristol (Chicago) 19. The Fat Duck (Bray, Berkshire, England) 20. The Herbfarm (Seattle) 21. The Slanted Door (San Francisco) 22. Ubuntu (Napa) 23. Uchi (Austin, Texas) 24. Villa9Trois (Paris, France) 25. WD50 (NYC)

Ferran Adrià gehört das Restaurant "El Bulli" an der spanischen Costa Brava - laut dem englischen Fachblatt "Restaurant Magazine" das "beste Restaurant der Welt".
Nach Engagements in verschiedenen Restaurants in Spanien kochte er zunächst so, wie er es in seiner Ausbildung gelernt hatte. Dann versuchte er, eine neue spanische Küche zu entwickeln. Erst im Jahr 1993 beschloss er, zukünftig alles anders zu machen - und jede Zutat dieser Welt mit jeder anderen zu kombinieren.

From the foreword: Ferran Adria, 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