Ripert Eric, Muhlke Christine:
On The Line
How One Great Restaurant Made It To The Top And Stayed There
Artisan (United States), 2008
Hardback, 240 pages
Size: 260x190 mm
ISBN: 9781579653699
ISBN-10: 1579653693
List price: £20.00
You save: 30%
On The Line
Features a tale of how a restaurant stays on top for over 25 years. Covering four star dining, this title also answers restaurant questions such as: What, and where, is the 'line' or 'pass'? How does one tiny pastry kitchen yield over 500 desserts, 1,500 cookies, and 1,250 petit-fours a day?

