Restaurant babylon

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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).

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Restaurant Babylon

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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 what makes a restaurant hot whose name do you need to drop to get a table why is one place booked solid for Uiterlijk 15 november in huis .. MEER INFO

Hotel Babylon

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something strange occurs to guests as soon as they check in even if in real life they are perfectly well mannered decent people with proper balanced relationships as soon as they spin through the revolving hotel doors the normal rules of behaviour no longer seem to apply all of the following i Direct beschikbaar .. MEER INFO

Slow Food Nation

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By now most of us are aware of the threats looming in the food world the best selling fast food nation and other recent books have alerted us to such dangers as genetically modified organisms food borne diseases and industrial farming now it is time for answers and slow food nation steps up to Direct beschikbaar .. MEER INFO

Taal: en

Bindwijze: E-book

Oorspronkelijke releasedatum: 18 juli 2013

Aantal pagina's: 336

Ebook Formaat: Adobe ePub

Illustraties: Nee

Hoofdauteur: Imogen Edwards-Jones

Hoofduitgeverij: Transworld Digital

Lees dit ebook op: Android (smartphone en tablet)

Lees dit ebook op: Kobo e-reader

Lees dit ebook op: Desktop (Mac en Windows)

Lees dit ebook op: iOS (smartphone en tablet)

Lees dit ebook op: Windows (smartphone en tablet)

Editie: 1

Extra groot lettertype: Nee

Studieboek: Nee

EAN: 9781448111374

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