Articoli correlati a Restaurant Babylon
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).
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).
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Recensione:
"A glorious behind-the-scenes account of London's debauched hospitality business." (Observer)
"Shocking and at times jaw-dropping, this is a must-read for any Babylon fans or those who like eating out. ****" (Heat)
"Edwards-Jones gets away with stories far more bizarre than anything you would believe in a novel. Sometimes you laugh out loud at the outrageousness of it all...[her] mission is to amuse and entertain" (Marcus Berkmann Daily Mail)
"What's not to like?" (David Sexton Evening Standard)
"Very thoroughly researched" (Observer Food Monthly, Books of the Year)
Descrizione del libro:
"Shocking and at times jaw-dropping, this is a must-read for any Babylon fans or those who like eating out. ****" (Heat)
"Edwards-Jones gets away with stories far more bizarre than anything you would believe in a novel. Sometimes you laugh out loud at the outrageousness of it all...[her] mission is to amuse and entertain" (Marcus Berkmann Daily Mail)
"What's not to like?" (David Sexton Evening Standard)
"Very thoroughly researched" (Observer Food Monthly, Books of the Year)
The shocking secrets of the world's finest kitchens
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreCorgi
- Data di pubblicazione2014
- ISBN 10 0552167126
- ISBN 13 9780552167123
- RilegaturaCopertina flessibile
- Numero di pagine384
- Valutazione libreria
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Restaurant Babylon (Paperback)
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Transworld Publishers Ltd, London
(2014)
ISBN 10: 0552167126
ISBN 13: 9780552167123
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Descrizione libro Paperback. Condizione: 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. Codice articolo 9780552167123
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Descrizione libro Paperback / softback. Condizione: 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). Codice articolo B9780552167123
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Descrizione libro Paperback. Condizione: Brand New. 384 pages. 7.72x5.04x1.02 inches. In Stock. Codice articolo __0552167126
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Descrizione libro Condizione: New. 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? This book deals with the tricks of the food trade and what really makes this GBP90 billion a year industry tick. Num Pages: 384 pages. BIC Classification: BT; KNDF; KNSH. Category: (G) General (US: Trade); (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 198 x 127 x 24. Weight in Grams: 270. . 2012. Paperback. . . . . Codice articolo V9780552167123
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Descrizione libro Condizione: New. 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? This book deals with the tricks of the food trade and what really makes this GBP90 billion a year industry tick. Num Pages: 384 pages. BIC Classification: BT; KNDF; KNSH. Category: (G) General (US: Trade); (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 198 x 127 x 24. Weight in Grams: 270. . 2012. Paperback. . . . . Books ship from the US and Ireland. Codice articolo V9780552167123
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Descrizione libro Paperback. Condizione: Brand New. 384 pages. 7.72x5.04x1.02 inches. In Stock. Codice articolo zk0552167126
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