Never Order Chicken On A Monday

Sold by Random House Australia
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What is it really like to work in a restaurant? What do chefs do when they are running out of the night's most popular dish? Do they really serve food that is on the turn? And how do they make it seem fresh? What happens to a restaurant when it gets a bad review? Australians are renowned for our passion for eating out and our cities boast some of the best restaurants in the world. But how many of us really have a sense of what goes on behind the scenes? In this hilarious book Matthew Evans draws on his many years of experience as both chef and restaurant reviewer to ridicule and revere, expose and acclaim the secrets behind one of the most lucrative and risky businesses in Australia. Part memoir, part expose, NEVER ORDER CHICKEN ON A MONDAY is as brilliant as it is brave - an inspiration for anyone stuck for conversation over dinner.
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About the author

Matthew Evans has been a chef and restaurant reviewer. Until recently he was senior restaurant critic at the Sydney Morning Herald. He was editor of The Good Food Guide in New South Wales, which sells 40,000 copies a year across the state, and a contributing writer for the guide in Victoria, which also sells 40,000 copies a year. He has appeared on television and radio on numerous occasions and at one point in his life ate out an average of ten times a week. He contributes regularly to the SMH's Good Weekend. His latest passion is cooking at home.
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Additional Information

Publisher
Random House Australia
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Published on
May 1, 2010
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Pages
272
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ISBN
9781864714906
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Language
English
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Genres
Cooking / General
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
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