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- John Wiley & Sons, Inc. 2008; US$ 21.25
"The difference between Gordon Ramsay and a talking pig is that Gordon Ramsay never shuts up.". —From Kitchen Con. Our consumer culture can’t help but get wrapped up in designer crazes— these days our collective attention is focused on the designer food frenzy. Chefs are our newest celebrities and their restaurants are their... more...
- Potter/TenSpeed/Harmony 2011; US$ 40.00
Foreword by David Chang ix Introduction 1 Joe Beef of Montreal 6 Chapter 1: Building a Tiny Restaurant in the Middle of Nowhere 11 Foie Gras Parfait with Madeira Jelly 21 Marrowbones Cultivateur 23 Spaghetti Homard-Lobster 27 Oeufs en Pot 29 Scallops with Pulled Pork 30 Arctic Char for Two with Gulf of St. Lawrence Snow Crab ... more...
- Ebury Publishing 2011; US$ 27.18
Marco was born of working-class parents on a bleak council estate in Leeds, and his Italian mother died when he was six years old. Today he has become a star chef of international renown, a controversial media celebrity, a national icon of the 1980s and 1990s, and a multimillionaire entrepreneur - all before the age of 40. How has this staggering rise... more...
- Garrett County Press 2011; US$ 9.99
Delicious, decadent and fiercely traditional, Galatoire's is everything that's fabulous (and eccentric) about New Orleans rolled into one sublime institution. This is an exceptional history of the internationally renowned restaurant, featuring rare photographs and fascinating stories that cut across the vast spectrum that populates the Gataloire's... more...
- F+W Media 2005; US$ 14.95
The Everything Guide to Starting and Running a Restaurant is your key to becoming a professional restaurateur! Your dream can become a reality--just follow the steps Ronald Lee lays out for you in this lively, informative handbook. From financing your business and choosing the perfect location to attracting and keeping satisfied customers, The Everything... more...
- Wiley 2011; US$ 22.99 US$ 18.39
The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their own restaurant ? because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From... more...
- Reaktion Books 2011; US$ 35.00
From the hamburger haven to the temple of gastronomy, the restaurant is a fixture of modern life. But why is that so? What needs has the restaurant come to satisfy, and what needs has it come to impose upon the experience of the modern world? In Dishing It Out , Robert Appelbaum travels around America and Europe and through the annals of... more...
- Wiley 2012; US$ 22.99 US$ 18.39
The easy way to drive your food truck business to success A new generation of street food lovers are lining up at food trucks and food carts. Though the idea is a long-standing part of American and world culture, the street food industry has never enjoyed so much popularity or publicity. With lower start-up costs than traditional "store front" restaurants,... more...
- Workman Publishing Company 2012; US$ 15.95
It?s the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America?s best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland,... more...