The Restaurant
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| Author | : Pamela M. Kelley |
| Publisher | : Piping Plover Press |
| Total Pages | : 213 |
| Release | : |
| Genre | : Fiction |
| ISBN | : |
Three sisters. An inherited Nantucket restaurant. One year before they can sell. Jill lives a glamorous life in Manhattan as a co-owner of a successful executive search firm. Never married, she is in her mid-thirties and lives in a stunning, corner condo with breathtaking views of the city and Hudson river. Everyone thinks there's something going on with her partner, Billy, because as a workaholic, she spends more time with him than anyone else. There never has been, but Jill is starting to wonder if there could be. Emma lives in Arizona and is an elementary school teacher and an aspiring photographer. She met her college professor husband, Peter, in grad school and they've been married for fifteen years. In recent years, she's noticed that Peter has grown distant. But when he shares a surprising secret, she doesn't see it coming and her world is turned upside down. Mandy has two children and is married to her college sweetheart, Cory, who runs a wildly successful hedge fund from Nantucket. Now that the children are older, Mandy has more free time and is eager to do more than just volunteer with local charity events. But Cory doesn't want her to work. He thinks it doesn't reflect well on him and appearances are everything to Cory. Though when Mandy finds something unusual in his gym bag, she begins to question what is really going on. The girls are stunned when they learn about the restaurant, Mimi's Place and the condition their grandmother added to the will, leaving the restaurant equally to Mandy, Emma, and Jill--and also to Paul, the chef for the past twelve years, and Emma’s first love.
| Author | : Joe Bastianich |
| Publisher | : Penguin |
| Total Pages | : 342 |
| Release | : 2012-05-01 |
| Genre | : Biography & Autobiography |
| ISBN | : 1101583541 |
The New York Times Bestselling Book--Great gift for Foodies “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents’ neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef partners—his mother, Lidia Bastianich, and Mario Batali. Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock ’n’ roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies and aspiring restauranteurs alike will be hankering to read.
| Author | : Bob Brown |
| Publisher | : |
| Total Pages | : |
| Release | : 2003-07-01 |
| Genre | : |
| ISBN | : 9780974156408 |
The best selling definitive book or restaurant server sales and service techniques with easy to read style. Great source of tool, tips and techniques to increase sales, improve morale and guest satisfaction for both managers and servers alike.
| Author | : Rebecca L. Spang |
| Publisher | : Harvard University Press |
| Total Pages | : 353 |
| Release | : 2020-01-14 |
| Genre | : History |
| ISBN | : 0674241770 |
Winner of the Louis Gottschalk Prize Winner of the Thomas J. Wilson Memorial Prize “Witty and full of fascinating details.” —Los Angeles Times Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today. This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne. “An ambitious, thought-changing book...Rich in weird data, unsung heroes, and bizarre true stories.” —Adam Gopnik, New Yorker “[A] pleasingly spiced history of the restaurant.” —New York Times “A lively, engrossing, authoritative account of how the restaurant as we know it developed...Spang is...as generous in her helpings of historical detail as any glutton could wish.” —The Times
| Author | : Christoph Ribbat |
| Publisher | : Pushkin Press |
| Total Pages | : 225 |
| Release | : 2018-06-19 |
| Genre | : Cooking |
| ISBN | : 1782273085 |
The deliciously cosmopolitan story of the restaurant from eighteenth-century Paris to El Bulli What does eating out tell us about who we are? The restaurant is where we go to celebrate, to experience pleasure, to see and be seen - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories. As this dazzlingly entertaining, eye-opening book shows, the restaurant is where performance, fashion, commerce, ritual, class, work and desire all come together. Through its windows, we can glimpse the world. This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafés and humble fast food joints. Here are tales of cooks who spend hours arranging rose petals for Michelin stars, of the university that teaches the consistency of the perfect shake, of the lunch counter that sparked a protest movement, of the writers - from Proust to George Orwell - who have been inspired or outraged by the restaurant's secrets.
| Author | : William Sitwell |
| Publisher | : Simon and Schuster |
| Total Pages | : 245 |
| Release | : 2020-04-09 |
| Genre | : History |
| ISBN | : 147117963X |
AS READ ON BBC RADIO 4 BOOK OF THE WEEK. The fascinating story of how we have gone out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today. Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today. Sitwell, restaurant critic for the Daily Telegraph and famous for his acerbic criticisms on the hit BBC show MasterChef, tackles this enormous subject with his typical wit and precision. He spies influences from an ancient traveller of the Muslim world, revels in the unintended consequences for nascent fine dining of the French Revolution, reveals in full hideous glory the post-Second World War dining scene in the UK and fathoms the birth of sensitive gastronomy in the US counterculture of the 1960s. This is a story of the ingenuity of the human race as individuals endeavour to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need and decadent pleasure. Sitwell, a familiar face in the UK and a figure known for the controversy he attracts, provides anyone who loves to dine out, or who loves history, or who simply loves a good read with an accessible and humorous history. The Restaurant is jam-packed with extraordinary facts; a book to read eagerly from start to finish or to spend glorious moments dipping in to. It may be William Sitwell’s History of Eating Out, but it’s also the definitive story of one of the cornerstones of our culture.
| Author | : Sally Wright Cobb |
| Publisher | : Rizzoli International Publications |
| Total Pages | : 0 |
| Release | : 1996 |
| Genre | : Beverly Hills (Calif.) |
| ISBN | : 9780847819256 |
Features photographs and anecdotes from the famous Hollywood Brown Derby during its heyday in the 1930s and 1940s, and includes many of the restaurant's recipes.
| Author | : John Donohue |
| Publisher | : Abrams |
| Total Pages | : 246 |
| Release | : 2019-05-14 |
| Genre | : Art |
| ISBN | : 1683354915 |
“An emotional trip down memory lane for those of us who count our favorite restaurants as cherished personalities and members of our family.” —Danny Meyer, founder of Shake Shack From romantic spots like Le Bernardin to beloved holes-in-the-wall like Corner Bistro, John Donohue renders people’s favorite restaurants in a manner that captures the emotional pull a certain place can have on the hearts of New Yorkers. All the Restaurants in New York is a collection of these drawings, characterized by their appealingly loose and gently distorted lines. These transportive images are intentionally spare, leaving the viewer room to layer on their own meaning and draw connections to their own memories of a place, of a time, of an atmosphere. Featuring an eclectic mix of 100 restaurants—from Minetta Tavern to Frankies 457 and River Café—this charming collection of drawings is accompanied by interviews with the owners, chefs, and loyal patrons of these much-loved restaurants. “I love John’s spare, romantic, quirky portrayals of iconic New York restaurants so much that I purchased over a dozen of his prints to hang around my office. These places come to define our lives in New York—that job right next to Balthazar, that boyfriend who lived above Prune, that interview that took place at ‘21’ . . . They deserve this spotlight, this tribute.” —Amanda Kludt, Editor in Chief, Eater “John Donohue is the Rembrandt of New York City’s restaurant facades. His collection is an invaluable, evocative guide to the ever-changing, slowly vanishing landscape of the city’s great dining scene. It belongs on the bookshelf of every devout chowhound and fresser.” —Adam Platt, Restaurant Critic, New York magazine
| Author | : Ito Ogawa |
| Publisher | : Alma Publishing Company |
| Total Pages | : 0 |
| Release | : 2012 |
| Genre | : Mothers and daughters |
| ISBN | : 9781846881800 |
Returning home from work, Rinko is shocked to find that her flat is totally empty. Gone are her TV set, fridge and furniture, gone are all her kitchen tools, including the old Meiji mortar she has inherited from her grandmother and the Le Creuset casserole she has bought with her first salary. Gone, above all, is her Indian boyfriend, the maitre d' of the restaurant next door to the one she works in. She has no choice but to go back to her native village and her mother, on which she turned her back ten years ago as a fifteen-year-old girl. There she decides to open a very special restaurant, one that serves food for only one couple every day, according to their personal tastes and wishes. A concubine rediscovers her love for life, a girl is able to conquer the heart of her lover, a surly man is transformed into a loveable gentleman-all this happens at the Katatsumuri, the magic restaurant whose delicate food can heal any heartache and help its customers find love again.
| Author | : David Beriss |
| Publisher | : Berg |
| Total Pages | : 256 |
| Release | : 2007-12-01 |
| Genre | : Social Science |
| ISBN | : 1847883508 |
Is the restaurant an ideal total social phenomenon for the contemporary world? Restaurants are framed by the logic of the market, but promise experiences not of the market. Restaurants are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. Restaurants define urban landscapes, reflecting and shaping the character of neighborhoods, or standing for the ethos of an entire city or nation. Whether they spread authoritarian French organizational models or the bland standardization of American fast food, restaurants have been accused of contributing to the homogenization of cultures. Yet restaurants have also played a central role in the reassertion of the local, as powerful cultural brokers and symbols for protests against a globalized food system. The Restaurants Book brings together anthropological insights into these thoroughly postmodern places.
