• Chef's Night Out: From Four-star Restaurants to Neighborhood Favorites, Top Chefs Tell You Where (and How!) to Enjoy America's Best See large image

    Chef's Night Out: From Four-star Restaurants to Neighborhood Favorites, Top Chefs Tell You Where (and How!) to Enjoy America's Best (Paperback) By (author) Andrew Dornenburg, By (author) Karen Page, Photographs by Michael Donnelly


    Sorry we can't get this title, the button below links through to AbeBooks who may have this title (opens in new window).

    Try AbeBooks | Add to wishlist

    DescriptionFor America's leading chefs, experiencing restaurants fully from the diner's side of the table is crucial to their creative and professional development. This work presents the wisdom of the nation's top chefs concerning their favourite places to eat across America. With opinions about four-star restaurants as well as favourite neighbourhood haunts, 100 of America's top chefs-including Rick Bayless (Frontera Grill, Chicago), Daniel Boulud (Restaurant Daniel, New York), Susan Feniger and Mary Sue Milliken (Border Grill and Ciudad, Los Angeles), and Lydia Shire (Biba and Pignoli, Boston) share their insights about where to dine and how to maximize the dining experience in more than 25 of the top restaurant cities across the country.

Other books

Other books in this category
Showing items 1 to 11 of 11


Reviews | Bibliographic data
  • Full bibliographic data for Chef's Night Out

    Chef's Night Out
    From Four-star Restaurants to Neighborhood Favorites, Top Chefs Tell You Where (and How!) to Enjoy America's Best
    Authors and contributors
    By (author) Andrew Dornenburg, By (author) Karen Page, Photographs by Michael Donnelly
    Physical properties
    Format: Paperback
    Number of pages: 368
    Width: 189 mm
    Height: 233 mm
    Thickness: 24 mm
    Weight: 746 g
    ISBN 13: 9780471363453
    ISBN 10: 0471363456

    BIC geographical qualifier V2: 1KBB
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: TRG
    BIC subject category V2: WTHR
    Nielsen BookScan Product Class 3: T14.5
    LC subject heading:
    B&T Modifier: Region of Publication: 01
    LC subject heading:
    B&T Modifier: Subject Development: 03
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    B&T Modifier: Geographic Designator: 01
    BISAC V2.8: CKB030000
    B&T Approval Code: A97406000
    LC subject heading:
    BISAC V2.8: CKB071000, TRV022000
    DC21: 647.9573
    DC22: 647.9573
    LC subject heading: , ,
    LC classification: TX907.2 .D67 2001
    Thema V1.0: GBC, WB, WTHR
    Illustrations note
    colour photographs
    John Wiley and Sons Ltd
    Imprint name
    John Wiley & Sons Inc
    Publication date
    27 February 2001
    Publication City/Country
    New York
    Author Information
    About the authors: Andrew Dornenburg and Karen Page are coauthors of a groundbreaking series of books chronicling America's vibrant restaurant culture, including the James Beard Award-winning Becoming a Chef. Dornenburg has cooked professionally in some of the best restaurants on the East Coast, including Arcadia, JUdson Grill, and March in New York City, and Biba and the East Coast Grill in Boston. He attended the School for American Chefs, where he studied with Madeleine Kamman. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School (whose alumnae network she heads) and Northwestern University, which named her to The Council of 100 (leading alumnae). About the photographer: Michael Donnelly is a New York-based photographer whose work has appeared in Elle, House & Garden, Travel & Leisure, and the World of Interiors.
    Review quote
    "The incisive, hip writing team of Dornenburg and Page style their sophisticated yet democratic guidebook to chefs' favorite restaurants as a peek into today's great culinary minds... Sidebars and personal stories are the real gems...Dornenburg and Page's books sell well, and this one should be no exception."--Publisher's Weekly
    Table of contents
    Preface; Acknowledgments; Leading Chefs Interviewed for Chef's Night Out; Restaurants Mentioned in Chef's Night Out; PART I. Why Eat Out? You Are What You Eat: The Importance of Dining Out; PART II; How to Taste: Ten Steps to Educating a Palate and Becoming a Better Cook; PART III; How to Dine: Eating Like a Chef: Cultivating Discrimination and Appreciation; PART IV; Where the Chefs Eat: A Guide to Chefs' Favorite Spots and How You Can Enjoy Them, Too; Appendix.; Index.