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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 centre 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 www.jodyeddy.com 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.
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 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."