On the Line: How One Great Restaurant Made It to the Top and Stayed There

Description

Features a tale of how a restaurant stays on top for over 25 years. Covering four star dining, this title also answers restaurant questions such as: What, and where, is the 'line' or 'pass'? How does one tiny pastry kitchen yield over 500 desserts, 1,500 cookies, and 1,250 petit-fours a day?

Product details

EAN/ISBN:: 9781579653699
Medium:: Bound edition
Number of pages:: 240
Publication date:: 2008-11-28
Publisher:: Artisan
Languages:: english
Manufacturer:: Unknown

EAN/ISBN:: 9781579653699
Medium:: Bound edition
Number of pages:: 240
Publication date:: 2008-11-28
Publisher:: Artisan
Languages:: english
Manufacturer:: Unknown

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