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Restaurants; Design and construction

Most popular at the top

  • Harry's Barby Arrigo Cipriani

    Arcade Publishing 2011; US$ 24.95

    A meeting place for writers, artists, models, and the stars of stage, screen, and corporate boardrooms, a luxurious restaurant whose fabulous concoctions and timeless decor have often been imitated but never matched, Harry?s Bar in Venice has remained one of the world?s most renowned watering holes for more than sixty years. Ernest Hemingway, Orson... more...

  • More Diners, Drive-ins and Divesby Guy Fieri; Ann Volkwein

    HarperCollins 2009; US$ 16.99

    California restaurateur and superstar host of three popular shows on the Food Network, Guy Fieri drag-raced to the top of the New York Times bestseller list with his blockbuster Diners, Drive-Ins, and Dives , the companion volume to his hit series of the same name. In More Diners, Drive-Ins, and Dives, Fieri brings us? more! ?more recipes,... more...

  • Asian Bar and Restaurant Designby Kim Inglis; Masano Kawana

    Tuttle Publishing 2012; US$ 44.95

    Asian Bar and Restaurant Design is a selection of more than 40 sleekly designed and wonderfully executed bars, restaurants and clubs from across Southeast Asia. Representative of a new wave of interior design and architecture that combines Eastern aesthetics and materials with Western know-how, these designs are sure to excite insiders of the hospitality... more...

  • Contemporary Japanese Restaurant Designby Motoko Jitsukawa; Cornucopia K .K.; Nacass & Partners

    Tuttle Publishing 2012; US$ 45.00

    With evocative texts accompanying stunning photographs, Contemporary Japanese Restaurant Design features 28 of the most cutting-edge dining spaces by the country's leading restaurant designers. more...

  • Jammet's of Dublinby Alison Maxwell

    The Lilliput Press 2012; US$ 14.57

    From 1901 to 1967 this Dublin restaurant ? so famous in its day that letters simply addressed ?Jammet?s, Europe? reached their destination within a week ? was the resort of actors, politicians, artists and literati, film stars, judges, journalists, doctors, chancers and characters, gourmets and oenophiles, who passed through its doors in search of... more...

  • Who Eats Out Whereby Euromonitor International

    Euromonitor International Ltd 2011; US$ 475.00

    Who Eats Out Where is a good starting point for identifying global eating out trends. With data for 52 countries you can see how eat-in, take-away and home delivery trends differ across the globe. With data for 6 years, you can identify how these trends have changed over time and their impact on the consumer foodservice industry. more...

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

    New Strategist Press, LLC 2013; US$ 68.95

    Who's buying breakfast or brunch, lunch, dinner, and snacks at fast- and full-service restaurants, vending machines, school and work cafeterias. more...

  • Selling 'em by the Sackby David G. Hogan

    NYU Press 1997; US$ 89.00

    In the wake of World War I, the hamburger was still considered a disreputable and undesirable food. Yet by 1930 Americans in every corner of the country accepted the hamburger as a mainstream meal and eventually made it a staple of their diet. The quintessential "American" food, hamburgers have by now spread to almost every country and culture... more...

  • Smart Casualby Alison Pearlman

    University of Chicago Press 2013; US$ 18.00

    Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes—it was unthinkable that a gourmet chef would stoop to plate a burger or a taco in his kitchen. And yet today many of us will queue... more...