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The Art of the Restaurateur Hardcover – September 17, 2012

4.7 out of 5 stars 14 customer reviews

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Editorial Reviews

From Booklist

Successful London restaurateur himself, Lander explores just what skills and qualities a restaurateur needs to rise above the pack and achieve greatness in this highly diverse and competitive profession. Profiling 20 restaurateurs from Europe and America, Lander briefly tells their stories and then tries to identify each one’s special gifts. In the case of New York’s Italian empire builder, Joe Bastianich, it’s a lifetime spent learning to minimize waste and to inspire everyone who works for him. For London’s Russell Norman, clothing is key: absolute formality in his high-end eatery and studied casual garb in his gastropub. Norman also publishes sets of written rules to ensure staff’s unwavering respect for customers. Family is often key to success as evidenced by the fourth generation of Troisgros offspring to run their fabled provincial French restaurant. Elegantly simple line drawings complement the stylishness of Lander’s prose portraits. --Mark Knoblauch

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
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Product Details

  • Hardcover: 352 pages
  • Publisher: Phaidon Press; First Edition edition (September 17, 2012)
  • Language: English
  • ISBN-10: 0714864692
  • ISBN-13: 978-0714864693
  • Product Dimensions: 7.2 x 1.2 x 10 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #236,181 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover
Quite simply the most interesting look into the art that is running a restaurant.

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.
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Format: Hardcover Verified Purchase
Bought this for my son who is the chef/owner of a very busy 5-star fine dining restaurant. Content is creative, insightful and represents the full span of the restaurateur's sumptuous work. Given the demands of the industry, and passion one must have to be wildly successful, this book offers educational value on a topic chef/owners, in particular, thrive on but rarely have enough time to study. Informative, beautifully and skillfully written and sets both life and work in the context of the extremely demanding business. This handsome book is a fitting tribute to all those who bring joy to others through their God given talent and sweat in the kitchen.
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Format: Hardcover Verified Purchase
This book has taught me more about my profession than I could have ever imagined. I have studied it like a textbook. I practice the techniques and philosophies outlined in this book on a daily basis. I can tell you my confidence and vision has skyrocketed to new levels after hours of studying. I now have the intimate knowledge possessed by some of the greatest restaurateur's the world has ever seen. The Art of the Restaurateur has inspired me to push myself to the next level. This is the book you haven been waiting to read. I believe anyone who has visited a restaurant can find something to appreciate in this work. So many different topics are presented throughout. I thank Lander for shining a light on the men and women who put the thousands of moving pieces that each restaurant contains together.
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Format: Hardcover Verified Purchase
My son is a culinary chef who now manages a banquet hall in a hotel. He wishes to open a restaurant in the future. He specifically asked for this book. Can't say how it is being that I've only glanced at it, but if he asked for it, it means good reading and information. Delivered nicely as well.
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Format: Hardcover Verified Purchase
Excellent read for anyone thinking seriously about restaurant business.
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....
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Format: Hardcover Verified Purchase
Any one that is interested in restaurants, either as a business or just as a pleasure must read this book. Full of excellent points of what makes the "difference" between a restaurant or a "great experience restaurant". How restaurants fails or succeed and the passion to serve the customers.
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Format: Hardcover Verified Purchase
I think the greatest quality in Nick Lander's book is that is was written focusing in the restauranter - not in the chef. A very pleasurable reading and highly recommended.
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