Dining By Design
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| Author | : Edie Lee Cohen |
| Publisher | : |
| Total Pages | : 232 |
| Release | : 1984 |
| Genre | : Architecture |
| ISBN | : |
Abstract: Guidelines for creating the special mystique that marks a successful restaurant are outlined in this beautifully illustrated guide for interior designers and restauranteurs. A combination of factors related to design, table service, and food work together to make a restaurant successful. Designers, clients, and restauranteurs must be willing to take risks in order to create a facility that is novel enough to be entertaining and memorable. Descriptions are provided of well-designed restaurants, how they were conceived, and the factors that led to their success. Characteristics important to restaurants' success such as ambience, lighting, acoustics, graphics, and budgets are discussed in in-depth interviews with experts in these fields. Categories of restaurantsfor which specific descriptions are provided include fast food facilities, hotel dining facilities, ballrooms, clubs and discotheques, bars and cocktail lounges, and corporate dining facilities. Restaurants with unique themes, architectural approaches, or historic designs are also described. Beautiful color photographs and design layouts of selected restaurants supplement the text. (aje).
| Author | : Martin M. Pegler |
| Publisher | : Bilimsel Eserler |
| Total Pages | : 175 |
| Release | : 1997 |
| Genre | : Restaurants |
| ISBN | : 9780934590877 |
A tour of successful American and European theme restaurants, this title is a reference tool for anyone who has an interest in design, architecture or the art of presentation. The restaurants are clustered by theme: Music, Movies and Theatre, Radio and TV, Sports and Sporting Events, and Transportation.
| Author | : Heather Clawson |
| Publisher | : powerHouse Books |
| Total Pages | : 0 |
| Release | : 2012 |
| Genre | : Creation (Literary, artistic, etc.) |
| ISBN | : 9781576876077 |
Heather Clawson's wildly popular blog Habitually Chic collected the finer things in life: high fashion, fine art, interior design and arresting architecture. Now she narrows her vision in this stunning photographic collection that offers an intimate look into the workspaces of the world's foremost cultural generators. Clawson showcases the studious, workshops, offices and creative sanctuaries of cultural icons, including Jenna Lyons and Frank Muytjens of J. Crew, James de Givenchy of TAFFIN and potter Jonathan Adler, along with many more.
| Author | : Christopher Schwarz |
| Publisher | : |
| Total Pages | : |
| Release | : 2016-02-28 |
| Genre | : |
| ISBN | : 9780990623076 |
| Author | : Charles Spence |
| Publisher | : John Wiley & Sons |
| Total Pages | : 453 |
| Release | : 2014-09-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1118490827 |
The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.
| Author | : Alison Roman |
| Publisher | : Clarkson Potter |
| Total Pages | : 307 |
| Release | : 2017-10-24 |
| Genre | : Cooking |
| ISBN | : 0451497007 |
Discover the cookbook featuring “drool-worthy yet decidedly unfussy food” (Goop) that set today’s trends and is fast becoming a modern classic. “This is not a cookbook. It’s a treasure map.”—Samin Nosrat, author of Salt, Fat, Acid, Heat NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle • NPR • Epicurious • Newsday • KCRW’s Good Food • The Fader • American Express Essentials Alison Roman’s Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn’t have to mean boring, simple doesn’t have to be uninspired, and that more steps or ingredients don’t always translate to a better plate of food. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison’s ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. Praise for Dining In “Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof—and so fun to read—we’re going to be cooking at home for a while. Quite possibly forever.”—Christine Muhlke, editor at large, Bon Appétit “Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman’s cookbook. It’s filled with recipes that are both unique and approachable. Reading it, you’ll find yourself thinking ‘I would have never thought of making this but I want to make it right now.’”—BuzzFeed “Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn’t just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.”—Amanda Hesser, co-founder, Food52
| Author | : Brian Wansink |
| Publisher | : Harper Collins |
| Total Pages | : 283 |
| Release | : 2014-09-23 |
| Genre | : Health & Fitness |
| ISBN | : 0062136542 |
“Packed with research that shows how we can change the way we interact with our environments to make eating healthy a no-brainer.” —Oprah.com In Slim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink introduces groundbreaking solutions for designing our most common spaces—schools, restaurants, grocery stores, and home kitchens, among others—in order to make positive changes in how we approach and manage our diets. Anyone familiar with Wansink’s Mindless Eating knows this is not a typical diet book. Wansink shares his scientific approach to eating, providing insight and information, so we can all make better choices when it comes to food. The pioneer of the Small Plate Movement, Brian Wansink presents compelling research conducted at the Food and Brand Lab at Cornell University by way of cartoons, drawings, charts, graphs, floor plans, and more. Slim by Design offers innovative ways to make healthy eating mindlessly easy. “Slim by Design provides tons of practical and useful tips to help you and your family seamlessly improve your eating habits and make better food choices.” —Parents.com “Backed by twenty-five years of research and buoyed by its simplicity and no-cost implementation, Wansink’s book may well be the healthy lifestyle Holy Grail for which many are searching.” —Publishers Weekly “This book is a revelation! Based on proven psychology, it outlines the simple, easy, low-cost things that can be done to fat-proof your home, company break room, grocery store, favorite restaurants, and school cafeteria . . . Every plant or office manager, school lunch supervisor, restaurateur, and parent should have this book.” —Library Journal (starred review)
| Author | : Jessica Tom |
| Publisher | : HarperCollins |
| Total Pages | : 325 |
| Release | : 2015-10-27 |
| Genre | : Fiction |
| ISBN | : 0062387014 |
Full of wit and mouth-watering cuisines, Jessica Tom’s debut novel offers a clever insider take on the rarefied world of New York City’s dining scene in the tradition of The Devil Wears Prada meets Kitchen Confidential. Food whore (n.) A person who will do anythingfor food. When Tia Monroe moves to New York City, she plans to put herself on the culinary map in no time. But after a coveted internship goes up in smoke, Tia’s suddenly just another young food lover in the big city. But when Michael Saltz, a legendary New York Times restaurant critic, lets Tia in on a career-ending secret—that he’s lost his sense of taste—everything changes. Now he wants Tia to serve as his palate, ghostwriting his reviews. In return he promises her lavish meals, a bottomless cache of designer clothing, and the opportunity of a lifetime. Out of prospects and determined to make it, Tia agrees. Within weeks, Tia’s world transforms into one of luxury: four-star dinners, sexy celebrity chefs, and an unlimited expense account at Bergdorf Goodman. Tia loves every minute of it…until she sees her words in print and Michael Saltz taking all the credit. As her secret identity begins to crumble and the veneer of extravagance wears thin, Tia is forced to confront what it means to truly succeed—and how far she’s willing to go to get there.
| Author | : Jenny Rosenstrach |
| Publisher | : Harper Collins |
| Total Pages | : 329 |
| Release | : 2012-06-19 |
| Genre | : Cooking |
| ISBN | : 0062080911 |
Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.
| Author | : Thomas J. Greco |
| Publisher | : |
| Total Pages | : 216 |
| Release | : 2009-12-15 |
| Genre | : Cooking |
| ISBN | : |
The recipes collected here invite readers to prepare the dishes enjoyed by thousands of rail passengers in years gone by. Just open the book and start cooking the B&O way!
