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Restaurants; Design and construction

Most popular at the top

  • After Toastby Kate Gibbs

    Allen & Unwin 2012; US$ 27.26

    Finally, a cookbook that answers the question all aspiring cooks ask - what can I cook once I've mastered toast? Full of delicious, easy to make recipes for modernised classics as well as must-know tips and tricks this is the essential young person's guide to real, really awesome, food. more...

  • Biscuitvilleby Phil Johnston

    Infinite Ideas 2009; US$ 12.95

    First we need to do some translation from American to English. A 'biscuit' as we know it is called a 'cookie' in the States. In the US, what they call a 'biscuit' is like a fluffy savoury roll that looks like our scone. American biscuits are often served at breakfast with sausage, ham or eggs tucked inside with gravy ladled... more...

  • Kitchen Conby Trevor White

    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...

  • None of Us is As Good As All of Usby Patricia Sowell Harris

    Wiley 2009; US$ 24.95

    An inside account of how McDonald's turns diversity into success Everyone knows McDonald's, one of the most recognizable brand names in the world. But few know the extent to which McDonald's continued and ongoing success is due to the company's internal philosophy of inclusion and diversity. One of the biggest employers in the world, McDonald's staff... more...

  • The Art of Living According to Joe Beefby David Mcmillan; Frederic Morin; Meredith Erickson; David Chang

    Ten Speed Press 2011; US$ 40.00

    The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography. Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125... more...

  • Galatoires: Bioraphy Of A Bistroby Marda Burton

    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...

  • 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...

  • Red's Eatsby Virginia Wright; Debbie Cronk

    Down East Books 2010; US$ 13.99

    The first and only book about the tiny red phenomenon Red's Eats, where loyal patrons will wait for an hour or more for a rich, succulent lobster roll. Debbie Cronk, whose family has owned Red's Eats for more than 30 years, shared stories and memorabilia for the book. Red's has legions of fans across the U.S. because 90% of Maine tourists pass by... more...

  • Hot Doug'sby Doug Sohn; Kate DeVivo

    Agate Publishing 2013; US$ 24.95

    A fun, irreverent celebration of Chicago's landmark restaurant Hot Doug's, jam-packed with secrets of the trade, hilarious anecdotes, and entertaining celebrity contributions. more...