The Art of the Restaurateur

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9780714864693: The Art of the Restaurateur

Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s, and has continued with the rise of the celebrity chef. Restaurateurs are hugely important but rarely written about and significantly under-appreciated. The profession, other than its commercial and social aspects, has a fundamental human appeal: restaurateurs derive their name and profession from the French verb restaurer when their role was to restore the health of travellers battered by the potholes of French roads in the early 19th century. The role has changed a lot since then, and continues to evolve in fascinating ways."

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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. He has met, become friends with, celebrated and commiserated with restaurateurs all over the world, and his website, www.nicklander.com, has a large international following.

Review:

"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

"Sobre este título" puede pertenecer a otra edición de este libro.

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Lander, Nicholas
Editorial: Phaidon Press
ISBN 10: 0714864692 ISBN 13: 9780714864693
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Descripción Phaidon Press. Hardcover. Estado de conservación: New. 0714864692. Nº de ref. de la librería Z0714864692ZN

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Lander, Nicholas
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Lander, Nicholas
Editorial: Phaidon Press 2012-09-17 (2012)
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Descripción Phaidon Press 2012-09-17, 2012. Hardcover. Estado de conservación: New. First Edition. 0714864692. Nº de ref. de la librería Z0714864692ZN

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Descripción Phaidon Press Ltd, United Kingdom, 2012. Hardback. Estado de conservación: New. Language: English . Brand New Book. The Art of the Restaurateur presents the compelling stories behind 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. Every story is fascinating, different, 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, the book is a must-read for anyone interested in food - especially, of course, anyone who s ever dreamed of opening a restaurant. Nº de ref. de la librería AA99780714864693

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Nicholas Lander
Editorial: Phaidon Press, London (2012)
ISBN 10: 0714864692 ISBN 13: 9780714864693
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Descripción Phaidon Press, London, 2012. Hardcover. Estado de conservación: New. Estado de la sobrecubierta: New. Drawings , some full page Ilustrador. 1st Edition. New. Nº de ref. de la librería 019761

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Nicholas Lander
Editorial: Phaidon Press Ltd, United Kingdom (2012)
ISBN 10: 0714864692 ISBN 13: 9780714864693
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Descripción Phaidon Press Ltd, United Kingdom, 2012. Hardback. Estado de conservación: New. Language: English . Brand New Book. The Art of the Restaurateur presents the compelling stories behind 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. Every story is fascinating, different, 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, the book is a must-read for anyone interested in food - especially, of course, anyone who s ever dreamed of opening a restaurant. Nº de ref. de la librería AA99780714864693

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Lander, Nicholas
Editorial: Phaidon Press Ltd (2012)
ISBN 10: 0714864692 ISBN 13: 9780714864693
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Descripción Phaidon Press Ltd, 2012. Estado de conservación: New. Compelling stories of the world's best restaurateurs, for all food-lovers. Num Pages: 352 pages, 50 black & white. BIC Classification: TTVC. Category: (G) General (US: Trade); (P) Professional & Vocational. Dimension: 179 x 244 x 33. Weight in Grams: 928. . 2012. First Edition. Hardcover. . . . . Nº de ref. de la librería V9780714864693

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