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The Art of the Restaurateur


vydavateľ:
Phaidon
jazyk:
anglický
cena s DPH:36,90 €
(po započítaní zľavy)(33,55 € bez DPH)

Reveals the hidden stories behind some of the world’s best restaurants, which celebrate the complex but unrecognised art of the restaurateur.

 

Nicholas Lander owned L'Escargot in London in the 1980's. He is a renowned food columnist for the Financial Times.

 

The Art of the Restaurateur is a compelling look behind the scenes at some of the world's best restaurants, and celebrates the complex but unsung art of the restaurateur.

 

In his first ever book, acclaimed Financial Times restaurant critic (and former restaurateur) Nicholas Lander reveals everything you ever wanted to know about the highs and lows of the restaurant business, presenting the untold stories of the world's best restaurateurs, from luxurious Michelin-starred restaurants, to bustling neighbourhood bistros, to stylish fast-food cafes.

 

Every story is fascinating, entertaining, and has something to tell about the creation of a successful restaurant, from finding the right location to deciding what kind of food to serve. Engaging, erudite and packed with insights, it's a must-read for anyone interested in food, and for anyone who's ever dreamed of opening a restaurant.

 

Learn how Alan Yau lost control of Wagamama in a family feud and how Danny Meyer, with two hugely successful restaurants behind him (Union Square Café and Gramercy Tavern) opened Blue Smoke, a barbecue restaurant, without appreciating that all New Yorkers consider themselves barbecue experts, so they all thought he was doing everything wrong. Behind each of these successes is an equally dramatic story of something that went very badly wrong. When they got the tricky recipe right, they succeeded in creating some of the world’s landmark restaurants.

 

Covering subjects as diverse as finding the right location and the importance of getting the design right; to choosing the best chef and deciding what food to serve; to managing staff and dealing with difficult customers, every story is fascinating, different, and has something to tell about the creation of a successful restaurant.

 

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

 

SPECIFICATIONS:

 

Format: Hardback

Size: 245 x 172 mm (9 5/8 x 6 3/4 in)

Pages: 352 pp

Illustrations: 50 illustrations

> v kategórií:
jedlo / food,
Novinky ~ Hot Stuff,
Phaidon



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