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Catching Hell : The Insider Story of Seafood from Ocean to Plate, Hardcover b...
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ApproximatelyRM 102.08
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Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.
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US $4.80 (approx RM 20.42) USPS Media MailTM.
Located in: Mebane, North Carolina, United States
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Estimated between Fri, 18 Jul and Wed, 23 Jul to 94104
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eBay item number:155248540764
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- ISBN
- 9781510769700
About this product
Product Identifiers
Publisher
Skyhorse Publishing Company, Incorporated
ISBN-10
1510769706
ISBN-13
9781510769700
eBay Product ID (ePID)
11057266122
Product Key Features
Book Title
Catching Hell : the Insider Story of Seafood from Ocean to Plate
Number of Pages
216 Pages
Language
English
Publication Year
2022
Topic
Specific Ingredients / Seafood, Industries / Food Industry, Economics / General
Genre
Cooking, Business & Economics
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
13.5 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
23
Reviews
"An essential read for anyone looking to understand how the restaurant industry really works. Informative, hilarious and gripping. You'll devour every page and still be left wanting more." -Chef Hung Huynh, Season 3 Winner of Bravo's Top Chef "A book that will not disappoint! Catching Hell is both entertaining and informative, a must read for 2022." -Jamie Bissonnette, James Beard award-winner, Chef & Partner Toro, Coppa, and Little Donkey Boston "Come for the seafood, but stay for the gripping tale of personality clashes behind the scenes at some of your favorite restaurants. Ricca and Muto paint a vivid picture of a rough-and-tumble industry that touches all of our lives, but until today, most of us knew nothing about." -Patrick O'Shaughnessy CEO Positive Sum Venture Capital and author, Millennial Money: How Young Investors Can Build a Fortune "Allen Ricca is constantly exploring new products and discovering new tastes, as well as revisiting & satisfying old ones. One thing is constant: his curiosity and dedication to quality food (sourcing) as well as his unyielding commitment to our industry's supply chain is unmatched. I am proud to work with him." -Erik Sun, Owner, PursuitFarms Wagyu, executive chef Intercrew LA "I have known and worked with Allen and his family for over 25 years. This endlessly entertaining book perfectly captures his personality, and gives an unflinching look at the chaotic process that brings seafood from oceans around the world to restaurant kitchens around the corner." -M.J. Alam, Partner and Executive Chef Limani Rockefeller Center NYC, "An essential read for anyone looking to understand how the restaurant industry really works. Informative, hilarious and gripping. You'll devour every page and still be left wanting more." --Chef Hung Huynh, Season 3 Winner of Bravo's Top Chef "A book that will not disappoint! Catching Hell is both entertaining and informative, a must read for 2022." --Jamie Bissonnette, James Beard award-winner, Chef & Partner Toro, Coppa, and Little Donkey Boston "Ricca knows this industry inside and out. He tells the story of his colorful career, and explains the business, with enthusiasm, wit, and candor--in lively, often salty, language we all can understand." --Former vice chairman Goldman Sachs International and Under Secretary of State for Economic Growth, Energy, and the environment (2009-2013) "Come for the seafood, but stay for the gripping tale of personality clashes behind the scenes at some of your favorite restaurants. Ricca and Muto paint a vivid picture of a rough-and-tumble industry that touches all of our lives, but until today, most of us knew nothing about." --Patrick O'Shaughnessy CEO Positive Sum Venture Capital and author, Millennial Money: How Young Investors Can Build a Fortune "Allen Ricca is constantly exploring new products and discovering new tastes, as well as revisiting & satisfying old ones. One thing is constant: his curiosity and dedication to quality food (sourcing) as well as his unyielding commitment to our industry's supply chain is unmatched. I am proud to work with him." --Erik Sun, Owner, PursuitFarms Wagyu, executive chef Intercrew LA "I have known and worked with Allen and his family for over 25 years. This endlessly entertaining book perfectly captures his personality, and gives an unflinching look at the chaotic process that brings seafood from oceans around the world to restaurant kitchens around the corner." --M.J. Alam, Partner and Executive Chef Limani Rockefeller Center NYC "Everyone has something to learn from Catching Hell --whether you are interested in seafood traceability, ethical business practices, or just getting the most out of your seafood order. " --Morgan Chow scientist for California Natural Resources Agency
Dewey Decimal
338.3727
Synopsis
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 exposé 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.
LC Classification Number
HD9450.5
Item description from the seller
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- _***s (220)- Feedback left by buyer.Past monthVerified purchaseThe pop socket came in perfect condition! Very fast shipping! Highly recommended seller!!
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