Synopsis
A passionate insider's exposé of the restaurant business and its related review process traces the history of the industry from the French Revolution to the fashionable tables of today's Europe and America, in an account that reveals the less-than-honorable practices of modern owners, chefs, and critics. Reprint.
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About the Author
Trevor White is the Dublin regional editor for Zagat. He has worked as a restaurant critic in Dublin, London, and New York. He divides his time among all three cities.
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Kitchen Con: Writing on the Restaurant Racket
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