How do you cost a menu? What happens if everyone orders the sea bass? What happens if no one orders the sea bass? How do you deal with a complaint about food poisoning? How indeed can five people in a small hot kitchen produce great food for hundreds of people at twenty minutes' notice? Leading chef Andrew Parkinson answers all the questions we have ever pondered, and reveals in telling detail each bit of the everyday magic involved in running a successful restaurant.
"synopsis" may belong to another edition of this title.
"Tells you everything you want to know about what goes on in the kitchen... Parkinson is a professional to his scarred fingertips, and impressively honest" ( Independent)
"Packed with good information, with plenty of enlightening detail about what it's really like to work in a London kitchen. Anyone who works at the coalface of the capital's restaurant scene should buy this book. It will tell you more than Kitchen Confidential ever could about the realities of kitchen work" ( Time Out)
"This detailed account painstakingly punctures the idea of cheffing as a glamorous profession. The hard, repetitive work is conveyed in all its tedium - and adrenalin-fuelled excitement" ( Guardian)
"An English equivalent of Anthony Bourdain's Kitchen Confidential" ( Independent)
"A warts-and-all account of the real world beyond the kitchen door" ( Independent on Sunday)
The restaurant business from the inside – the only book that tells it how it really is.
"About this title" may belong to another edition of this title.
Book Description Vintage/Ebury (a Division of Random, 2002. Paperback. Book Condition: New. Bookseller Inventory # DADAX0099283727