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In Catching Hell, longtime seafood mogul Allen Ricca and author Joe
Muto take readers behind the scenes of the high-end restaurant
world and the international market for seafood, and how that
industry has been impacted perhaps like no other due to the
COVID-19 pandemic. This book exposes the fact that the American
diner is being lied to on a regular basis. The culprit varies -
sometimes it's a chef or restaurant owner trying to cut corners to
save money; other times it's an unscrupulous supplier looking to
pass off poor product to an unwitting receiver. And the cost of
that scam eventually gets passed on to the consumer, whether it be
in the form of higher prices at restaurants and markets, lower
quality (or even counterfeit) product getting delivered onto your
plate, or - God forbid - food poisoning. Furthermore, Ricca argues,
the pandemic has only increased corruption in this industry. This
book serves as both an expose and a call to arms, empowering
consumers with the knowledge to make more informed choices when
dining out. Some of the things this explosive book reveals: The one
fish you should never order, one that's always a rip-off. (And the
one fish that's always a delicious, virtually-unknown bargain.) Why
restaurants that advertise "fresh" fish are almost always lying.
How to get your favorite restaurant to treat you like royalty -
without dropping thousands of dollars. How the covid-19 pandemic
has impacted our food supply chain and what it has meant for the
everyday worker.
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