A passionate insider's exposé of the restaurant business and its related review process traces the history of the industry from the French Revolution to the fashionable tables of today's Europe and America, in an account that reveals the less-than-honorable practices of modern owners, chefs, and critics.
"synopsis" may belong to another edition of this title.
"White has a knockabout charm and gift of the gab . . . His breathless style is delightfully punchy, witty, fluent and opinionated" (Mail on Sunday)
"A cracking read" (Sunday Independent)
"Lists the ways restaurants abuse us, their clientele" (The Observer)
"Trevor White writes with witty intelligence and a sharply elegant pen. Once this book has dropped into the frying pan, nothing will ever be the same in the restaurant world" (A.C. Grayling, philosopher and Booker Prize judge)
"An illuminating and witty polemic on culinary egomaniacs and our obsession with eating out" (The Times Magazine)
Trevor White is Ireland's leading food critic. He now publishes The Dubliner, a city magazine, and edited The Dubliner 100 Best Restaurants, Ireland's bestselling restaurant guide.
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