Cutting It Fine

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Summary

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.

Reviews

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

About the authors

Andrew Parkinson

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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.