On the line: how one great restaurant made it to the top and stayed there
Auteur :
Ripert, Eric
Éditeur :
Ripert, EricMuhlke, Christine,
ISBN :
9781579653699
Date de publication :
1 nov. 2008
Dimensions :
24,6 x 21,8 x 2,7 cm
Poids :
1156 g
Format :
With dust jacket
Langue :
Anglais
Pays d'origine :
USA
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?