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 cartel?owners, chefs, and critics?that cons diners around the globe. No one?not even the author himself?is spared in this riveting account of life at the heart of the restaurant racket.
Editors Note 1
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.