F R O M T H E B A C K O F T H E R E S T A U R A N T
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Kitchen Con
The difference between Gordon Ramsay and a talking pig is that Gordon Ramsay never shuts up.. OCoFrom Kitchen Con. Our consumer culture canOCOt help but get wrapped up in designer crazesOCo these days our collective attention is focused on the designer food frenzy. Chefs are our newest celebrities and their restaurants are their stages, but hidden behind the elegant fa ade of fine dining exists the stark and sometimes shocking reality of the food industry. Renowned food critic Trevor White exposes what goes on behind the scenes in the high-stakes world of the restaurateur. Diners, be forewarned: this biting critique of restaurant culture shows todayOCOs most celebrated restaurants for what they really are: greedy, ostentatious businesses solely dedicated to the fame of their owners. Kitchen Con pays tribute to the history of dining out, starting with the first restaurants and moving on to the most fashionable and well-known kitchens in New York, Paris and London. Witty, humourous and polished, White takes his reader on a whirlwind trip through the restaurant racket, sparing no one!
Life of a Restaurant
Author: Helen Studley
language: en
Publisher: Crown Publishing Group (NY)
Release Date: 1994
The proprietor of New York's La Colombe d'Or restaurant presents a delightful introduction to the pleasures and headaches of owning a fine restaurant, from devising subtle touches that say "Welcome" to the challenge of keeping track of 300 essential kitchen staples. 50 photographs.
Front of the House
In the bestselling tradition of Restaurant Man and Setting the Table, Front of the House is a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service. Great restaurant service is a gracious art that's been studied, practiced and polished by Jeff Benjamin, two-time James Beard Award nominee and managing partner of Philadelphia's acclaimed Vetri family of restaurants. Sagacious and observant, he beckons us behind the scenes for an insider's look at reserving a table, what your server thinks of you, what it takes to get ejected from a fine restaurant and a host of other revelations.