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Book Description Paperback. Condition: new. Paperback. The shocking secrets of the world's finest kitchensWhat makes a restaurant hot? Whose name do you need to drop to get a table? Why is one place booked solid for the next nine months while somewhere equally delicious is as empty and inhospitable as the Gobi desert?Welcome to the restaurant business, where the hours are punishing, the conditions are brutal and the Chef's Special has been languishing at the back of the fridge for the past three days.This is an industry plagued with obsessives. Why else do some chefs drive themselves crazy in pursuit of elusive Michelin stars, when in reality all they're doing is 'making someone else's tea'?Nothing is left to chance- the lighting, the temperature or even the cut of the salmon fillet. There's even a spot of psychology behind the menu. What do they want you to order? What makes them the most money? And why should you really hold back on those side dishes?In Restaurant Babylon, Imogen Edwards-Jones and her anonymous industry insider lift the lid on all the tricks of the food trade and what really makes this e90 billion a year industry tick. So please do sit down, pour yourself some heavily marked-up wine and make yourself comfortable (although we'll need that table back by 8.30 sharp). In Restaurant Babylon, Imogen Edwards-Jones and her anonymous industry insider lift the lid on all the tricks of the food trade and what really makes this 90 billion a year industry tick. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780552167123
Book Description Paperback. Condition: new. New. Fast Shipping and good customer service. Seller Inventory # Holz_New_0552167126
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Book Description Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days. What makes a restaurant hot? Why else do some chefs drive themselves crazy in pursuit of elusive Michelin stars, when in reality all they're doing is 'making someone else's tea'? So please do sit down, pour yourself some heavily marked-up wine and make yourself comfortable (although we'll need that table back by 8.30 sharp). Seller Inventory # B9780552167123
Book Description Paperback. Condition: Brand New. 384 pages. 7.72x5.04x1.02 inches. In Stock. Seller Inventory # __0552167126
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Book Description Taschenbuch. Condition: Neu. Neuware - What makes a restaurant hot Whose name do you need to drop to get a table Why is one place booked solid for the next nine months while somewhere equally delicious is as empty and inhospitable as the Gobi desert Welcome to the restaurant business, where the hours are punishing, the conditions are brutal and the Chef's Special has been languishing at the back of the fridge for the past three days.This is an industry plagued with obsessives. Why else do some chefs drive themselves crazy in pursuit of elusive Michelin stars, when in reality all they're doing is 'making someone else's tea' Nothing is left to chance: the lighting, the temperature or even the cut of the salmon fillet. There's even a spot of psychology behind the menu. What do they want you to order What makes them the most money And why should you really hold back on those side dishes In Restaurant Babylon, Imogen Edwards-Jones and her anonymous industry insider lift the lid on all the tricks of the food trade and what really makes this £90 billion a year industry tick. So please do sit down, pour yourself some heavily marked-up wine and make yourself comfortable (although we'll need that table back by 8.30 sharp). Seller Inventory # 9780552167123