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The saucy secrets of the world's finest kitchens What makes a restaurant hot? Whose name do you need to drop to get a table? Why is one place booked solid for the next nine months while somewhere equally delicious is as empty and inhospitable as the Gobi desert? In Restaurant Babylon, Imogen Edwards-Jones and her anonymous industry insider lift the lid on all the tricks of the food trade and what really makes this £90 billion a year industry tick. So please do sit down, pour yourself some heavily marked-up wine and make yourself comfortable (although we'll need that table back by 8.30 sharp). 'Shocking and at times jaw-dropping, this is a must-read' HEAT
The saucy secrets of the world's finest kitchens What makes a restaurant hot? Whose name do you need to drop to get a table? Why is one place booked solid for t
Since he was young morgan lived in a mountain village and was loved by his parents when he was young he had heard of the magic competition of youhuangzhen and k
Modern Iraq is under threat from every quarter. Politics play havoc with ordinary lives; sanctions cut deep. However, today's rare visitors are met with a broad
Food Lovers' Guides Indispensable handbooks to local gastronomic delights The ultimate guides to the food scene in their respective states or regions, these boo
This is a second Testified for the death of Iraq, accordance with the prophecies. In 1981, the war between Iran and Iraq broke out, lasting eight years. It was
