Description - Cutting It Fine by Andrew Parkinson
The restaurant business from the inside - the only book that tells it how it really is.
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.
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2020 National Gallery Artist in Residence: Rosalind Nashashibi
