Record Details
Book cover

Hotbox : inside catering, the food world's riskiest business

Lee, Matt (Cookbook author) (Author). Lee, Ted. (Added Author).
Book  - 2019
642 Lee
1 copy / 0 on hold

Available Copies by Location

Location
Stamford Available

Browse Related Items

  • ISBN: 9781627792615
  • Physical Description xii, 272 pages : illustrations ; 24 cm
  • Edition First edition.
  • Publisher [Place of publication not identified] : [publisher not identified], 2019.

Content descriptions

Formatted Contents Note:
Hotbox nation -- Are you prep? or fiesta? sidebar : prep facts -- A party is born -- Fiesta at the palace -- The telephone chef and the glorious guys -- Into the void sidebar : sheetpan magic -- The category killer sidebar : glass facts -- Changing of the guard -- Impress your guests -- No milk! (butter and cream ok) -- Raising the bar sidebar : bathtub pasta salad -- Elegant, overwrought, insane : the weddings sidebar : weddings by the numbers -- Piercing the veil.

Additional Information

Syndetic Solutions - Summary for ISBN Number 9781627792615
Hotbox : Inside Catering, the Food World's Riskiest Business
Hotbox : Inside Catering, the Food World's Riskiest Business
by Lee, Matt; Lee, Ted
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Summary

Hotbox : Inside Catering, the Food World's Riskiest Business


Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience. Hotbox reveals the real-life drama behind cavernous event spaces and soaring white tents, where cooking conditions have more in common with a mobile army hospital than a restaurant. Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside-out. It's a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, the host's toast runs a half-hour too long, a hail storm erupts, or a rolling rack of hundreds of ice cream desserts goes wheels-up. Whether they're dashing through black-tie fundraisers, celebrity-spotting at a Hamptons cookout, or following a silverware crew at 3:00 a.m. in a warehouse in New Jersey, the Lee brothers guide you on a romp from the inner circle--the elite team of chefs using little more than their wits and Sterno to turn out lamb shanks for eight hundred--to the outer reaches of the industries that facilitate the most dazzling galas. You'll never attend a party--or entertain on your own--in the same way after reading this book.