Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Cutting It Fine

Written by

Andrew Parkinson with Jonathon Green


20 May 2013

Cutting It Fine

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.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week