Restaurant Man Download Ebook PDF Epub Online

Author : Joe Bastianich
Publisher : Penguin
Release : 2012-05-01
Page : 288
Category : Biography & Autobiography
ISBN 13 : 1101583541
Description :


The New York Times Bestselling Book--Great gift for Foodies “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents’ neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef partners—his mother, Lidia Bastianich, and Mario Batali. Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock ’n’ roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies and aspiring restauranteurs alike will be hankering to read.


Author : Joe Bastianich
Publisher : Viking Press
Release : 2012
Page : 275
Category : Biography & Autobiography
ISBN 13 : 9780670023523
Description :


The Master Chef judge and successful figure behind such celebrated New York establishments as Babbo and Esca describes his tutelage under his pragmatic father, culinary education in Italy and partnerships with his mother and Mario Batali, sharing insights into how his restaurants have influenced American views on good food.


Author : Joe Bastianich
Publisher :
Release : 2012
Page : 439
Category : Biography & Autobiography
ISBN 13 : 9781410448675
Description :


"In his memoir Restaurant Man, Joe Bastianich charts his culinary journey from working in his parents' red-sauce joint to becoming one of the country's most successful restauranteurs. Joe first learned the ropes from his father, Felice Bastianich, the ultrapragmatic, self-proclaimed restaurant man. After college and a year on Wall Street, Joe bought a one-way ticket to Italy and worked in restaurants and vineyards. Upon his return to New York, he partnered with his mother Lidia, and soon joined forces with Mario Batali, establishing one superlative restaurant after another"--


Author : Molly Wizenberg
Publisher : Simon and Schuster
Release : 2015-05-26
Page : 272
Category : Biography & Autobiography
ISBN 13 : 1451655118
Description :


"When Molly Wizenberg married Brandon Pettit, she vowed always to support him, to work with him to make their hopes and dreams real. She evinced enthusiasm about Brandon's enthusiasms: building a violin, building a boat, and opening an ice cream store--none of which came to pass. So when Brandon started making plans to open a pizza restaurant, Molly felt sure that the restaurant would join the list of Brandon's abandoned projects. When she finally realized that Delancey really was going to happen, that Brandon was going to change all of her assumptions about what their married life would be like, it was too late. She faced the first crisis in their young marriage. Opening a restaurant is not like hosting a dinner party every night. Molly and Brandon's budget was small, and the tasks at hand were often overhwelming. They had to find a space they could afford, gut renovate it themselves, find second-hand furniture and equipment, build what furniture they couldn't find, buy and install a wood-burning oven, pass health inspections, hire staff, and establish a billing and payroll system. They lost a financial partner. Their cook disappeared the day they opened. Still, their restaurant was a success, and Molly managed to convince herself that she was happy in their new life. Until Halloween night, when she was forced to admit she could no longer pretend. While Delancey is a funny and frank look at behind-the-scenes restaurant life, it is also a bravely honest and moving portrait of a tender young marriage and two partners who had to find out how to let each other go in order to come together"--


Author : Roger Fields
Publisher :
Release : 2014
Page : 298
Category : Business & Economics
ISBN 13 : 1607745585
Description :


This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.


Author : Douglas Adams
Publisher : Pan Macmillan
Release : 2009-09-01
Page : 224
Category : Fiction
ISBN 13 : 0330513117
Description :


Following the smash-hit sci-fi comedy The Hitchhiker's Guide to the Galaxy, The Restaurant at the End of the Universe is the second part in Douglas Adams' multi-media phenomenon and cult classic series. This edition includes exclusive bonus material from the Douglas Adams archives, and an introduction by Monty Python star, Terry Jones. If you've done six impossible things this morning, why not round it off with breakfast at Milliways, the Restaurant at the end of the Universe? Which is exactly what Arthur Dent and the crew of the Heart of Gold plan to do. There's just the small matter of escaping the Vogons, avoiding being taken to the most totally evil world in the Galaxy and teaching a space ship how to make a proper cup of tea. And did anyone actually make a reservation? Follow Arthur Dent's galactic (mis)adventures in the rest of the trilogy with five parts: Life, the Universe and Everything, So Long, and Thanks for All the Fish, and Mostly Harmless.


Author : Moira Hodgson
Publisher : Anchor
Release : 2009-01-20
Page : 288
Category : Biography & Autobiography
ISBN 13 : 0767912721
Description :


The daughter of a British Foreign Service officer, Moira Hodgson spent her childhood in many a strange and exotic land. She discovered American food in Saigon, ate wild boar in Berlin, and learned how to prepare potatoes from her eccentric Irish grandmother. Today, Hodgson has a well-deserved reputation as a discerning critic whose columns in the New York Observer were devoured by dedicated food lovers for two decades. A delightful memoir of meals from around the world—complete with recipes—It Seemed Like a Good Idea at the Time reflects Hodgson’s talent for connecting her love of food and travel with the people and places in her life. Whether she’s dining on Moroccan mechoui, a whole lamb baked for a day over coals, or struggling to entertain in a tiny Greenwich Village apartment, her reminiscences are always a treat.


Author : Jeff Benedict
Armen Keteyian
Publisher : Simon & Schuster
Release : 2019-04-02
Page : 512
Category : Biography & Autobiography
ISBN 13 : 150112644X
Description :


Soon to be an HBO documentary from Academy Award–winning producer Alex Gibney The #1 New York Times bestseller based on years of reporting and interviews with more than 250 people from every corner of Tiger Woods’s life—this “comprehensive, propulsive…and unsparing” (The New Yorker) biography is “an ambitious 360-degree portrait of golf’s most scrutinized figure…brimming with revealing details” (Golf Digest). In 2009, Tiger Woods was the most famous athlete on the planet, a transcendent star of almost unfathomable fame and fortune living what appeared to be the perfect life. But it turned out he had been living a double life for years—one that exploded in the aftermath of a Thanksgiving night crash that exposed his serial infidelity and sent his personal and professional lives over a cliff. In this “searing biography of golf’s most blazing talent” (GOLF magazine), Jeff Benedict and Armen Keteyian dig deep behind the headlines to produce a richly reported answer to the question that has mystified millions of sports fans for nearly a decade: who is Tiger Woods, really? Drawing on more than four hundred interviews with people from every corner of Woods’s life—many of whom have never spoken about him on the record before—Benedict and Keteyian construct a captivating psychological profile of a mixed race child programmed by an attention-grabbing father and the original Tiger Mom to be the “chosen one,” to change not just the game of golf, but the world as well. But at what cost? Benedict and Keteyian provide the starling answers in this definitive biography that is destined to linger in the minds of readers for years to come. “Irresistible…Immensely readable…Benedict and Keteyian bring us along for the ride in a whirlwind of a biography that reads honest and true” (The Wall Street Journal). Ultimately, Tiger Woods is “a big American story…exhilarating, depressing, tawdry, and moving in almost equal measure” (The New York Times).


Author : Jeff Benjamin
Publisher : Simon and Schuster
Release : 2015-03-31
Page : 208
Category : Cooking
ISBN 13 : 1941868029
Description :


In the bestselling tradition of Restaurant Man and Setting the Table, Front of the House is a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service. Great restaurant service is a gracious art that’s been studied, practiced and polished by Jeff Benjamin, two-time James Beard Award nominee and managing partner of Philadelphia’s acclaimed Vetri family of restaurants. Sagacious and observant, he beckons us behind the scenes for an insider’s look at reserving a table, what your server thinks of you, what it takes to get ejected from a fine restaurant and a host of other revelations.


Author : Fannie Flagg
Publisher : Ballantine Books
Release : 2011-01-26
Page : 432
Category : Fiction
ISBN 13 : 0307776654
Description :


Folksy and fresh, endearing and affecting, Fried Green Tomatoes at the Whistle Stop Cafe is a now-classic novel about two women: Evelyn, who’s in the sad slump of middle age, and gray-headed Mrs. Threadgoode, who’s telling her life story. Her tale includes two more women—the irrepressibly daredevilish tomboy Idgie and her friend Ruth—who back in the thirties ran a little place in Whistle Stop, Alabama, offering good coffee, southern barbecue, and all kinds of love and laughter—even an occasional murder. And as the past unfolds, the present will never be quite the same again. Praise for Fried Green Tomatoes at the Whistle Stop Cafe “A real novel and a good one [from] the busy brain of a born storyteller.”—The New York Times “Happily for us, Fannie Flagg has preserved [the Threadgoodes] in a richly comic, poignant narrative that records the exuberance of their lives, the sadness of their departure.”—Harper Lee “This whole literary enterprise shines with honesty, gallantry, and love of perfect details that might otherwise be forgotten.”—Los Angeles Times “Funny and macabre.”—The Washington Post “Courageous and wise.”—Houston Chronicle


Author : James Chatto
Publisher : Anchor
Release : 2000-04-01
Page : 360
Category : Cooking
ISBN 13 : 9781551990507
Description :


Over the past 20 years, Torontonians, newly affluent and increasingly well traveled, discovered eating out as a form of recreation. Hundreds of new restaurants opened their doors, and some of the people who created them became celebrities. This is a book about how the restaurant business became show business, and how a meat-and-potatoes city formerly known as Hogtown became one of the best places on earth to dine out. Chatto brings to his subject a gastronome's knowledge of food, a cosmopolitan objectivity, and an Englishman's irreverence.


Author : Jen Agg
Publisher : Doubleday Canada
Release : 2017-05-16
Page : 288
Category : Biography & Autobiography
ISBN 13 : 0385686889
Description :


A sharp and candid memoir from a star in the restaurant world, and an up-and-coming literary voice. Toronto restaurateur Jen Agg, the woman behind the popular The Black Hoof, Cocktail Bar, Rhum Corner, and Agrikol restaurants, is known for her frank, crystal-sharp and often hilarious observations and ideas on the restaurant industry and the world around her. I Hear She's a Real Bitch, her first book, is caustic yet intimate, and wryly observant; an unforgettable glimpse into the life of one of the most interesting, smart, trail-blazing voices of this moment.


Author : Guy Fieri
Ann Volkwein
Publisher : Harper Collins
Release : 2011-05-03
Page : 416
Category : Cooking
ISBN 13 : 9780062079305
Description :


Bursting with personality, fun, and flavor, Guy Fieri Food is the first-ever cookbook from the Food Network superstar, host of NBC’s popular game show “Minute to Win It,” and #1 New York Times bestselling author of Diners, Drive-ins & Dives and More Diners, Drive-ins & Dives. Filled with more than 150 original recipes, gorgeous full-color photos, and loads of great cooking tips, Guy Fieri Food is an absolute must for any Fieri fan!


Author : Angus An
Publisher : Appetite by Random House
Release : 2020-08-04
Page : 272
Category : Cooking
ISBN 13 : 0147530954
Description :


More than 100 flavor-driven Thai recipes built on technique, balance, tradition, and innovation from award-winning chef Angus An. In Maenam, chef Angus An takes you on his ongoing journey of discovering Thai cuisine and shows how to blend traditional Thai flavors and cooking techniques with local, seasonal inspirations from the west coast. With Angus's foolproof instructions, Maenam offers the foundation to modern Thai cuisine for adventurous cooks of all skill levels. Filled with over 100 of his signature recipes, each meal balances robust, intense ingredients with his approach to Thai food's clear, sharp flavours. Transform your kitchen with snacks inspired by Thai street vendors, quick to prepare noodles and one-bowl meals, light- and full-bodied soups to have all year-round, flavorful and protein-filled salads, seasoned stir fries, killer curries, and refreshing desserts. Named after Angus's first award-winning Vancouver Thai restaurant Maenam, the Thai word for "river," this cookbook is a celebration of Angus's inventive approach to Thai cuisine that is in many ways representative of a river's constant ever-replenishing flow. Just as a river continues its course around boulders and obstacles, Angus's ongoing evolution and path to becoming one of the most significant Thai chefs in North America is an unlikely one. Angus grew up in Taiwan, moved to Canada when he was young, and trained at the French Culinary Institute. He fell in love with Thai cuisine when studying at Nahm under renowned chef and award-winning author, of Thai Food and Thai Street Food, David Thompson. He continues to travel to Thailand to eat, research, and learn. He takes his knowledge home, and finds innovative ways to root a traditional dish to the Pacific Northwest while accentuating each ingredient's flavor, aroma, and texture--all of which you will learn in this cookbook. With its beautiful design, incredible photography, and seasonal menus, Maenam offers a Thai culinary experience like no other.


Author : Joseph Bastianich
David Lynch
Publisher : Clarkson Potter Publishers
Release : 2008
Page : 304
Category : Cooking
ISBN 13 : 0307406504
Description :


An updated companion volume to Vino Italiano provides a convenient, consumer's guide to Italian wine, listing high-quality Italian wines that are available in the United States along with information about the winemaker, ratings of the wineries, descriptions of the wine, and other valuable consumer data. Original. 15,000 first printing.


Author : Tom Roston
Publisher : Abrams
Release : 2019-09-10
Page : 352
Category : Biography & Autobiography
ISBN 13 : 1683356934
Description :


The remarkable story of a restaurant on top of the world—built by a legend, destroyed in tragedy—and an era in New York City it helped to frame In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests, as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed.


Author : Ann Hui
Publisher : Douglas & McIntyre
Release : 2019-02-02
Page :
Category : Biography & Autobiography
ISBN 13 : 1771622237
Description :


In 2016, Globe and Mail reporter Ann Hui drove across Canada, from Victoria to Fogo Island, to write about small-town Chinese restaurants and the families who run them. It was only after the story was published that she discovered her own family could have been included—her parents had run their own Chinese restaurant, The Legion Cafe, before she was born. This discovery, and the realization that there was so much of her own history she didn’t yet know, set her on a time-sensitive mission: to understand how, after generations living in a poverty-stricken area of Guangdong, China, her family had somehow wound up in Canada. Chop Suey Nation: The Legion Cafe and Other Stories from Canada’s Chinese Restaurantsweaves together Hui’s own family history—from her grandfather’s decision to leave behind a wife and newborn son for a new life, to her father’s path from cooking in rural China to running some of the largest “Western” kitchens in Vancouver, to the unravelling of a closely guarded family secret—with the stories of dozens of Chinese restaurant owners from coast to coast. Along her trip, she meets a Chinese-restaurant owner/small-town mayor, the owner of a Chinese restaurant in a Thunder Bay curling rink, and the woman who runs a restaurant alone, 365 days a year, on the very remote Fogo Island. Hui also explores the fascinating history behind “chop suey” cuisine, detailing the invention of classics like “ginger beef” and “Newfoundland chow mein,” and other uniquely Canadian fare like the “Chinese pierogies” of Alberta. Hui, who grew up in authenticity-obsessed Vancouver, begins her journey with a somewhat disparaging view of small-town “fake Chinese” food. But by the end, she comes to appreciate the essentially Chinese values that drive these restaurants—perseverance, entrepreneurialism and deep love for family. Using her own family’s story as a touchstone, she explores the importance of these restaurants in the country’s history and makes the case for why chop suey cuisine should be recognized as quintessentially Canadian.


Author : David Chang
Peter Meehan
Publisher : Clarkson Potter
Release : 2010-10-26
Page : 304
Category : Cooking
ISBN 13 : 0307885674
Description :


With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.


Author : Calum Franklin
Publisher : Bloomsbury Publishing
Release : 2020-09-24
Page : 288
Category : Cooking
ISBN 13 : 1472973607
Description :


'Calum is the pie king' Jamie Oliver 'If you want to know how to make a pie, Calum is your go-to man!' Tom Kerridge Discover the definitive pie bible from self-confessed pastry deviant, chef and London's King of Pies, Calum Franklin. Calum knows good pies and in his debut cookbook, The Pie Room, he presents a treasure trove of recipes for some of his favourite ever pastry dishes. Want to learn how to create the ultimate sausage roll? Ever wished to master the humble chicken and mushroom pie? In this collection of recipes discover the secrets to 80 delicious and achievable pies and sides, both sweet and savoury including hot pork pies, cheesy dauphinoise and caramelised onion pie, hot and sour curried cod pie, the ultimate beef Wellington and rhubarb and custard tarts. Alongside the recipes Calum guides you through the techniques and tools for perfecting your pastry. Within these pages you'll find details including how to properly line pie tins, or how to crimp your pastry and decorate your pies so they look like true show-stoppers. Say hello to your new foodie obsession and get ready to create your very own pie masterpiece. 'I'd happily spend eternity eating chef Calum Franklin's pies.' Grace Dent


Author : Danny Meyer
Publisher : Harper Collins
Release : 2009-10-13
Page : 336
Category : Business & Economics
ISBN 13 : 0061868248
Description :


In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants—Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around? In this landmark book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved. Some of Danny's other insights: Hospitality is present when something happens for you. It is absent when something happens to you. These two simple concepts—for and to—express it all. Context, context, context, trumps the outdated location, location, location. Shared ownership develops when guests talk about a restaurant as if it's theirs. That sense of affiliation builds trust and invariably leads to repeat business. Err on the side of generosity: You get more by first giving more. Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit. Full of behind-the-scenes history on the creation of Danny's most famous restaurants and the anecdotes, advice, and lessons he has accumulated on his long and ecstatic journey to the top of the American restaurant scene, Setting the Table is a treasure trove of innovative insights that are applicable to any business or organization.