Fishpond Gift Vouchers - Let them choose!

Shop over a million Toys in our Huge New Range

The Art of the Restaurateur
By

Rating
Product Details

Table of Contents

Introduction The Accidental Restaurateur From Restaurateur to Critic The Restaurateurs Sam and Eddie Hart (UK): Fino, Barrafina, Quo Vadis Hazel Allen (UK): Ballymaloe, Ireland Mark Sainsbury (UK): Moro and The Zetter Hotel & Townhouse Drew Nieporent (US): Nobu New York Michelle Garnaut (Hong Kong, Shanghai and Beijing): M on the Bund, Glamour Bar, Capital M Russell Norman (UK): Polpo, Polpetto, Da Polpo, Spuntino and Mishkin's Gilbert Pilgram (US): Zuni Cafe, San Francisco Trevor Gulliver (UK): St John Bar & Restaurant Des McDonald (UK): Caprice Restaurants Gabriele Bertaiola (Italy): Antica Locanda Minchio Danny Meyer (US): Union Square Cafe, The Modern, Gramercy Tavern Nigel Platts-Martin (UK): Chez Bruce, The Ledbury, The Square, The Glasshouse, La Trompette Joe Bastianich (US): Babbo, Otto, Eataly, Del Posto Marie-Pierre Troisgros (France): Restaurant Troisgros Alan Yau (UK/Hong Kong): Wagamama, Busaba Eathai, Hakkasan, Sake no Hana, Cha Cha Moon, Princi Maguy Le Coze (US): Le Bernardin, New York Juli Soler (Spain): elBulli Enrico Bernardo (France): Il Vino, Paris Adam Tihany (US): designer of some of the world's best-known restaurants Neil Perry (AUS): Rockpool, Spice Temple, Rockpool Bar & Grill Life of a Restaurateur Bibliography & Cast of characters Index

About the Author

Having been a restaurateur himself (he owned L'Escargot in Soho during the 1980s), Nicholas Lander (b.1952) knows and appreciates the business. He has written The Restaurant Insider, the hugely popular restaurant column in the Financial Times, for the past 21 years, which has become a must-read for all restaurant-goers and professionals.

Reviews

"Nicholas Lander is such a fluent writer in this fascinating book, The Art of the Restaurateur. His system of completing each profile with a salient restaurant point applicable to all is brilliant."-Danny Meyer "Nobu wasn't built in a day. In Nicholas Lander's gorgeous illustrated book... Drew Nieporent and 19 other proprietors reveal what it takes (pluck, creativity, Clintonian people skills) to run a top dining establishment. A must-read for restaurant lovers."-Details "...Serves as an excellent primer to the world of running a restaurant. In a world where chefs get all the attention, it's nice to see the incredibly difficult work of restaurateur get its due."-Eater National "In an age of celebrity chefs, this book turns its eye on the unsung heroes of the restaurant industry. In retelling stories of the rise of our era's most famous restaurants and the owners behind them, the book studies successes and failures of each, as well as their decisions behind such as aspects as location, design, menus, and more."-La Cucina Italiana "Most [Restaurant Hospitality] readers who read this one will likely deliver the same verdict: "Finally, a book about us!"-Restaurant Hospitality "If you've ever wondered what goes into running a single stalwart or growing empire, now's your chance to learn."-The Wall Street Journal "...The book also offers food for thought on the restaurateur's art... Lander does not resort to the waspish prose that makes some other restaurant critics fun to read. But in these splendid establishments perhaps there was simply nothing to sneer at."-The Economist "So many people fantasize about starting their own restaurant and few have the slightest idea of what it takes. Meet 20 of the greats including Danny Meter and Joe Bastianich to learn the elements that make for an establishment's success and staying power. (Love the illustrations, too!)"-GOOP "...Lander offers a globe-trotting tour of gastronomic proportions. The culinary writing is restrained... Without a hint of snobbery, and an absence of interest in all things trendy... Look for valuable lessons and sound advice."-Macleans

Ask a Question About this Product More...
Write your question below:
Look for similar items by category
How Fishpond Works
Fishpond works with suppliers all over the world to bring you a huge selection of products, really great prices, and delivery included on over 25 million products that we sell. We do our best every day to make Fishpond an awesome place for customers to shop and get what they want — all at the best prices online.
Webmasters, Bloggers & Website Owners
You can earn a 5% commission by selling The Art of the Restaurateur on your website. It's easy to get started - we will give you example code. After you're set-up, your website can earn you money while you work, play or even sleep! You should start right now!
Authors / Publishers
Are you the Author or Publisher of a book? Or the manufacturer of one of the millions of products that we sell. You can improve sales and grow your revenue by submitting additional information on this title. The better the information we have about a product, the more we will sell!
Back to top