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

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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?

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Eric Ripert
Christine Muhlke
Hospitality industry
Service industries
Industry & industrial studies
Economics, finance, business and industry
Artisan

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Eric Ripert
Christine Muhlke
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