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    The Art of the Restaurateur (Hardback) By (author) Nicholas Lander

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    DescriptionThe 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.

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    The Art of the Restaurateur
    Authors and contributors
    By (author) Nicholas Lander
    Physical properties
    Format: Hardback
    Number of pages: 352
    Width: 172 mm
    Height: 245 mm
    Thickness: 35 mm
    Weight: 930 g
    ISBN 13: 9780714864693
    ISBN 10: 0714864692

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: TRV
    Nielsen BookScan Product Class 3: S4.6
    B&T Modifier: Region of Publication: 03
    B&T Modifier: Academic Level: 05
    Ingram Subject Code: CW
    B&T General Subject: 180
    BIC subject category V2: TTVC
    LC subject heading:
    BISAC V2.8: CKB030000, BUS081000
    LC subject heading:
    B&T Approval Code: A48904200
    Warengruppen-Systematik des deutschen Buchhandels: 14590
    DC22: 647.95
    BISAC V2.8: CKB000000
    B&T Approval Code: A97402000
    BISAC V2.8: CKB068000
    LC subject heading: ,
    Libri: REST4000
    DC22: 647.950922, 647.95092/2
    LC classification: TX910.3 .L36 2012
    LC subject heading:
    Illustrations note
    50 black & white
    Phaidon Press Ltd
    Imprint name
    Phaidon Press Ltd
    Publication date
    17 September 2012
    Publication City/Country
    Author Information
    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 quote
    "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 of
    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