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Most popular at the top

  • The Everything Guide To Starting And Running A Restaurantby Ronald Lee Restaurateur; Ronald Lee

    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...

  • Dishing It Outby Robert Appelbaum

    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...

  • Who's Buying at Restaurants and Carry-Outsby New Strategist Publications

    New Strategist Press, LLC 2011; US$ 180.00

    Who's buying breakfast, lunch, dinner, and snacks at fast- and full-service restaurants, etc. more...

  • Knives on the Cutting Edgeby Bob Macdonald

    Scarletta Press 2012; US$ 12.95

    A respectful yet unvarnished tribute to the greatest chefs in Europe and the United States who over the last two decades have led a revolution unlike any in the history of dining. Knives on the Cutting Edge is a culinary pilgrimage that examines the several current and important megatrends such as the rise of celebrity chefs, the healthy eating... more...

  • Craft of Cookingby Tom Colicchio

    Crown Publishing Group 2012; US$ 37.50

    From Tom Colicchio, chef/co-owner of New York?s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York?s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated... more...

  • Restaurant and Moreby Entrepreneur magazine

    Entrepreneur Press 2012; US$ 49.00

    Restaurant sales are expected to hit $511 billion this year. More people than ever are dining out. Average Joes are becoming "foodies" after exposure to the celebrity chefs and exotic ingredients on TV's Food Network. Busy consumers don't have the time or inclination to cook--they want the flavor of fresh bread without the hassle of baking. They want... more...

  • I Love New Yorkby Daniel Humm; Will Guidara; Francesco Tonelli

    Ten Speed Press 2013; US$ 50.00

    From the acclaimed team behind Manhattan's three-Michelin-starred Elven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York. After landing rave reviews for their transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm and general... more...

  • Current Issues and Development in Hospitality and Tourism Satisfactionby Muzaffer Uysal; John A Williams

    Taylor and Francis 2013; US$ 62.95

    Current Issues and Development in Hospitality and Tourism Satisfaction focuses on the importance of customer satisfaction in today's business environment. Experts from the field explore customer satisfaction strategies, emphasizing both the long-term and short-term results. This vital tool shows you new and effective approaches for understanding customer... more...

  • French Food Safariby Maeve O'Meara; Guillaume Brahimi

    Hardie Grant Books 2012; US$ 15.99

    French Food Safari is a celebration of exquisite French cuisine in all its delicious complexity. Maeve O’Meara and chef Guillaume Brahimi explore both Paris and regional France – visiting some of France’s top chefs and providores.Meet the acclaimed Alain Ducasse, with an unprecedented 19 Michelin stars; the father of modern French cooking... more...