Description
Pre-owned. Not a sausage. That is what Gordon Ramsay had when he started out as a chef, working 16-hour days, 6 days a week. When he was struggling to get his first restaurant in the black, he didn’t think he’d be famous for a TV show about how to run profitable eateries, or that he’d be head of a business empire. But he is, and he did. Here’s how. Dust Jacket. 296pp. col & b/w plates. Very good copy. Hardcover. Published by Harper Collins 2007
