Are all food critics corrupt? What’s the trick for getting a table tonight in America’s and Europe’s most fashionable restaurants? Find out in Kitchen Con. Waiter and customer have a lot in common. Each lingers under the delusion that lunch is on the way, neither has more than a passing interest in the other, and both are at the mercy of an ill-tempered thug with a white toque,” writes Trevor White in this hilarious account of life as a restaurant critic.
Kitchen Con is his passionate, intelligent exposé of the restaurant business, from the world’s first restaurant after the French Revolution to today’s most fashionable tables in London, Paris, and New York. With style and humor, White lifts the lid off the culinary cartelowners, chefs, and criticsthat cons diners around the globe. No onenot even the author himselfis spared in this riveting account of life at the heart of the restaurant racket.
About Trevor WhiteSee more books from this Author
White Slave: The Godfather of Modern Cookingby Marco Pierre White, with James Steen306pp, Orion, £20.Dec 15 2006 | Read Full Review of Kitchen Con: Writing on the R...