Cutting It Fine
Seiten
2002
Vintage (Verlag)
978-0-09-928372-0 (ISBN)
Vintage (Verlag)
978-0-09-928372-0 (ISBN)
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What happens if everyone orders the sea bass? 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.
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.
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.
Andrew Parkinson was head chef at Soho Soho in London and is now executive head chef at Jamie Oliver's Fifteen restaurant, London. Jonathon Green's many books include Days in the Life, All Dressed Up and The Cassell Dictionary of Slang.
| Erscheint lt. Verlag | 6.6.2002 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 128 x 198 mm |
| Gewicht | 205 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-09-928372-7 / 0099283727 |
| ISBN-13 | 978-0-09-928372-0 / 9780099283720 |
| Zustand | Neuware |
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