- Paperback: 240 pages
- Publisher: Vintage; New edition edition (6 Jun 2002)
- Language English
- ISBN-10: 0099283727
- ISBN-13: 978-0099283720
- Product Dimensions: 19.4 x 12.8 x 1.8 cm
- Average Customer Review: 3.2 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 543,039 in Books (See Top 100 in Books)
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More About the Author
Product Description
Book Description
The restaurant business from the inside - the only book that tells it how it really is.
Product Description
Each year many books are published which serve to enhance the mystique of famous London restaurants and the chefs who work in them. Here, for the first time, a leading chef strips away that mystique and tells us how a restaurant really works. Andrew Parkinson takes us behind the scenes and reveals the complex human, economic and technical processes involved in putting a steak on your plate. 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? Cutting It Fine 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.
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Paperback
An excellent book which finally gives the reader with no experience of the hotel and restaurant trade a clear (and unvarnished) insight into the world of the professional chef. The authors concentrate on explaining in detail how an aspiring chef works his way up the hierarchy, what he or she can expect in terms of reward and working conditions, the day-to-day running of different types of kitchen, including how the materials are sourced, menus compiled, recruitment and staffing problems overcome and how and why businesses succeed or fail in this toughest and most fascinating of professions.
I have never come across a more readable book on the subject, or one which goes into this level of detail: in fact, I don't believe there is another book which gives the reader such a clear picture of how the trade in Britain actually works, with many real-life anecdotes - a welcome change from Sunday supplement gastroporn.
Anthony Bourdain's 'Kitchen Confidential' comes close, is great fun, but is American, and concentrates more heavily on the outrageous personal lives of the kitchen staff. 'Cutting It Fine' is more than fun: it's genuinely useful. I wouldn't hesitate to give this to any teenager thinking of entering the trade. Well done Parkinson and Green.
Format:Paperback
Product arrived as stated, brilliant read (slightly biased as Andrew is a personal friend!!) True from the heart and passionate.
Format:Paperback
Reads like an unedited transcript of a middle-of-the-road chef boring on into a tape recorder. Lacks the charisma, stories and surprises of Bordain. Too many statements of the obvious. I'm sure that it does capture the reality of most kitchens. Unfortunately, the reality of most kitchens isn't very interesting.
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