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 obsessivesWhy 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 menuWhat 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 tickSo 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).



Format Häftad Omfång 384 sidor Språk Engelska Förlag Transworld Publishers Ltd Utgivningsdatum 2014-04-10 ISBN 9780552167123