This is the real language of the restaurant. Not just the words and phrases you'll find in a culinary dictionary, but the slang, the jargon, and even the abbreviations used by chefs and cooks, maitre d's and servers in real restaurants, every day. You'll learn what a chef means when they snap, "Two beef for the deuce, one still mooing, one cremated, 86 the fries, and fire the chops for the VIPs at the four-top, extra jus." And you'll know what is expected if you are told to "Grab the rondeau, par cook the potatoes, then put them on a sheet pan in the lowboy."
Created by the professionals who live and breathe restaurants, this is the only book that will teach you everything every cook must know to survive. And when you are done, you'll be able to speak and understand the secret language of the chef.