From Publishers Weekly
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Insightful look at the inner workings of a great restaurant. If you are a diehard foodie who gets more excited by restaurant cooking than home cooking, but have never worked in a... Read morePublished 4 months ago by George R. Wilmot
My goodness, they really picked through every strand of the entire operation, and made it easy for the public to understand what happens in the restaurant. Read morePublished 15 months ago by Joshua
This attractive book introduces the reader to how a restaurant operates. The first half of the book is devoted to the restaurant itself while the second half consists of wonderful... Read morePublished 18 months ago by bostonviking
Written when there was some doubt as to Le Bernadin's future, this lovely book provides not only a compendium of the restaurant's dishes, but also a look inside the history,... Read morePublished 24 months ago by Michael D. Edwards
the book was new but the paper cover got torn a little because it wasn't wrapped. I would recommend this book to other people.Published on October 3, 2013 by Damaris Salgado
Interesting story, practical tips for front of the house(most you already know if you are in the industry). The recipes are great for any chef or aspiring chef. Read morePublished on September 20, 2013 by Dr. and Mrs. Mark Milano
This book provides excellent insights into the life and duties of line cooks and chefs. A must read for any serious aspiring chef anywhere.Published on August 22, 2013 by Guillaume Slama