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Cutting It Fine
15.99 JOD
Jordan: Deliverable within 48 hours
International: Deliverable within 7 Days
Description
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.
Additional information
| Weight | 0.171 kg |
|---|---|
| Dimensions | 1.5 × 12.9 × 19.8 cm |
| by | |
| format | |
| Language | |
| Pages | 240 |
| publisher | |
| Year Published | 2013-5-20 |
| Imprint | |
| Publication City/Country | London, United Kingdom |
| ISBN 10 | 0099587386 |
| About The Author | 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. |
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 |
|
| Other text | 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 |
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