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Cutting It Fine

Cutting It Fine

by Andrew Parkinson (Author), Andrew Parkinson (Author), Jonathon Green (Author)

  • Used

    Paperback 2002

    $3.26
Synopsis

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.

$3.26

Save:$9.30 (74%)

Quantity

2 in stock

More Information

Format: Paperback
 Pages: 240
 Edition: Reprint
 Publisher: Vintage
Published: 06 Jun 2002
ISBN 10: 0099283727
ISBN 13: 9780099283720
Book Overview: The restaurant business from the inside - the only book that tells it how it really is.

Media Reviews
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
Author Bio
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.