Are all food critics corrupt? Whats the trick for getting a table tonight in Americas and Europes 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 worlds first restaurant after the French Revolution to todays most fashionable tables in London, Paris, and New York. With style and humor, White lifts the lid off the culinary cartelowners, chefs, and criticsthat cons diners around the globe. No onenot even the author himselfis spared in this riveting account of life at the heart of the restaurant racket.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. Weve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
