30 DAYS OPEN PURCHASE
Nicholas Lander owned L'Escargot in London in the eighties and has since been the restaurant correspondent for the Financial Times, which puts him in a position few others hold. The book isn't about chefs but about restaurateurs, in other words the far less glamorous art of making a restaurant work and survive. He goes through the stories behind some of the world's most famous establishments and what actually stood behind them. Three hundred and fifty-two pages about a profession that's almost never described, even though it decides whether the kitchen gets to exist at all. This book has no recipes and next to no cooking whatsoever, and deals exclusively with running a restaurant.
Format: Hardcover
Number of pages: 352
Language: English
First published: 2012
