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The Art of the Restaurateur Hardcover – September 17, 2012
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"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
Top Customer Reviews
Like masters in any other field, those few truly elite restaurateurs share a combination of passion, skill, and years of experience obsessively pursuing their craft.
In this case-study of sorts, Nick Lander (a huge success both as a restaurateur, and as a Food/Restaurant writer) takes us inside the world of some of the greatest restaurant creators he's come across in his long international career covering the subject.
I came across this book by chance, picked it up without knowing much of Mr.Lander, and within the first few pages I knew I had stumbled onto a gem.
Not a restaurateur myself, but I have tasted success in another field where passion is the number one ingredient. Lander peels back the layers and understands how to get to the heart of what has made each of his subjects the amazing successes that they are. His prose does equal justice to the talent he is describing.
A great read on its own literary merits, an indispensable volume for anyone in the food industry.
Too many dreams are broken; too many emotional scars created and money lost in this industry and still many jump right in without the proper tools, knowhow, teams, etc. Knowing how to cook, even having a talent for creating incredible recipes is one thing...starting a restaurant is a entirely different creature. This is one of at least 3 books I would recommend to anyone thinking about getting in....
Most Recent Customer Reviews
A great insight into the restaurant industry with cleverly told stories and great characters. A great tool for any one interested in how restaurants workPublished on April 23, 2014 by Peter John Emblin
This book gives insight to the world of the restaurateur, which most would not notice. It makes one a 'better' diner.Published on November 30, 2013 by Harriet Lembeck
I bought this for a friend and she love it. She always wanted this book and I have been looking for it for awhile.Published on July 9, 2013 by Akpomiemie Isiakpere
I had high hopes for the book, but it is a slow read. plots along a bit..... but there are some tidbits of information and insights that may not be available anywhere else,... Read morePublished on May 9, 2013 by Peter Jacobsen
i gave this as a gift, so I don't know about its substance. However, The printer crammed so many words onto each page that it makes one dizzy to look at it. Read morePublished on December 31, 2012 by Abe Lincoln