Cutting It Fine
  • Published: 20 May 2013
  • ISBN: 9780099587385
  • Imprint: Vintage
  • Format: Paperback
  • Pages: 240
  • RRP: $35.00
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Cutting It Fine

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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.
  • Published: 20 May 2013
  • ISBN: 9780099587385
  • Imprint: Vintage
  • Format: Paperback
  • Pages: 240
  • RRP: $35.00
Categories:
Share…

About the authors

Andrew Parkinson

Andrew Parkinson was head chef at Soho Soho in London and is now executive head chef at Jamie Oliver's Fifteen restaurant, London.

Jonathon Green

Jonathon Green is the author of the Cassell Dictionary of Slang (1998) and Green's Dictionary of Slang (2010), for which he was awarded the 2012 Dartmouth Medal for the most outstanding reference work of the year. He has also written a history of lexicography, Chasing the Sun (1996), the legendary oral history of the British counterculture, Days in the Life (1988), several other oral histories and All Dressed Up: The Sixties and the Counterculture (1998). He lives in London and Paris.

Praise for Cutting It Fine

Tells you everything you want to know about what goes on in the kitchen... Parkinson is a professional to his scarred fingertips, and impressively honest

Independent

Packed with good information, with plenty of enlightening detail about what it's really like to work in a London kitchen. Anyone who works at the coalface of the capital's restaurant scene should buy this book. It will tell you more than Kitchen Confidential ever could about the realities of kitchen work

Time Out

This detailed account painstakingly punctures the idea of cheffing as a glamorous profession. The hard, repetitive work is conveyed in all its tedium - and adrenalin-fuelled excitement

Guardian

A warts-and-all account of the real world beyond the kitchen door

Independent on Sunday

An English equivalent of Anthony Bourdain's Kitchen Confidential

Independent