Cutting It Fine

Product Description

Each year many books are published which serve to enhance the mystique of famous London restaurants & the chefs who work in them. Here, for the first time, a leading chef strips away that mystique & tells us how a restaurant really works. Andrew Parkinson takes us behind the scenes & reveals the complex human, economic & technical processes involved in putting a steak on your plate. 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? Cutting It Fine answers all the questions we have ever pondered, & reveals in telling detail each bit of the everyday magic involved in running a successful restaurant.