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The saucy secrets of the world's finest kitchens What makes a restaurant hot? Whose name do you need to drop to get a table? Why is one place booked solid for the next nine months while somewhere equally delicious is as empty and inhospitable as the Gobi desert? In Restaurant Babylon, Imogen Edwards-Jones and her anonymous industry insider lift the lid on all the tricks of the food trade and what really makes this £90 billion a year industry tick. So please do sit down, pour yourself some heavily marked-up wine and make yourself comfortable (although we'll need that table back by 8.30 sharp). 'Shocking and at times jaw-dropping, this is a must-read' HEAT
The saucy secrets of the world's finest kitchens What makes a restaurant hot? Whose name do you need to drop to get a table? Why is one place booked solid for t
'Something strange occurs to guests as soon as they check in. Even if in real life they are perfectly well-mannered, decent people with proper balanced relation
Food Lovers' Guides Indispensable handbooks to local gastronomic delights The ultimate guides to the food scene in their respective states or regions, these boo
A FINALIST FOR THE 2022 NATIONAL BOOK AWARD FOR FICTION LONGLISTED FOR THE 2023 ASPEN WORDS LITERARY PRIZE ONE OF THE MOST ANTICIPATED BOOKS OF 2022 – Boston
