Showing results for "The Restaurant" in Biographies & Memoirs

Read by the author and available digitally for the first time From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest culinary adventures "Bourdain shows himself to be one of the country's best food writers...

Elaine's was a world-famous New York restaurant that became home to writers and celebrities. Owner Elaine Kaufman was known to be "New York feisty", controversial, often rude, always blunt, with the flare of Gertrude Stein and Dorothy Parker. Elaine was highly respected and frequently feared, and Elaine's the restaurant received the public's love and praise time and time again. Woody Allen held a regular table there, and Elaine's was even featured in Allen's Manhattan and Billy Joel's song "Big Shot".

A warm and poignant narrative about finding one’s self amidst the grind of restaurant life, the cross-generational immigrant experience, and a daughter’s attempts to connect with parents who have always been just out of reach.

The stories shared here all come from people that currently are or once were in the foodservice world. These stories are interesting in ANY business but somehow are even worse or more unbelievable when we realize they took place in a restaurant. These tales have an element that makes us possibly question whether or not we want to go out to eat, or maybe we want to go out, hoping we get to see one of these stories take place. Some of these may cause tears, laughter, goosebumps, cheers, makes you want to scream out loud, or possibly a combination of all of these elements. Some of them cover ...

In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors - a glittering sign that New York wasn't done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end.

This “vivid, moving, funny, and heartfelt” memoir tells the story of Curtis Chin’s time growing up as a gay Chinese American kid in 1980’s Detroit (Lisa Ko, author of The Leavers). Nineteen eighties Detroit was a volatile place to live, but above the fray stood a safe haven: Chung’s...

In the Maldives, visit the Ithaa Undersea Restaurant for an amazing eating experience. It is sixteen feet below the ocean's surface, offers a panoramic view of colorful marine life as you enjoy great cuisine. This unique underwater setting, perfect for special events, ensures a meal to remember while taking in the breathtaking views of the ocean. Make a reservation at Ithaa Undersea Restaurant for a unique dining experience.More Info: https://wanderon.in/blogs/ithaa-undersea-restaurant

A searing expose of the restaurant industry, and a path to a better, safer, happier meal. In the years before the pandemic, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers...

A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics. As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living...

From a New York Times journalist, a culinary tour of gay restaurants—their history, and how they evolved as a space of safety and celebration for the LGBTQ+ community—full of joy, sex, sorrow, activism, and nostalgia. Dining Out explores how gay people came of age, came out, and fought for...

A story about the trials and triumphs of a Black chef from Queens, New York, and a White media entrepreneur from Staten Island who built a relationship and a restaurant in the Deep South, hoping to bridge biases and get people talking about race, gender, class, and culture. NAMED ONE OF THE...

Mark H. Brezinski is a forty-five-year veteran of the dynamic restaurant industry. A graduate of the famed School of Hotel Administration at Cornell University, Mark went on to create or co-create multiple nationally acclaimed restaurant companies. His experiences span the globe in search of culinary discoveries and inspirations with industry icons like the late Norman Brinker, Paul Fleming, Phil Romano, and chefs Michael Mina and Mark Miller. This book takes you to all of these places and more, while telling behind-the-scenes stories.

A tender, cleareyed memoir, Accidentally on Purpose charts a journey full of purpose, belonging, and real love—a “recipe for a life worth living” (Stacy London). Kristen Kish never could have imagined people on the street knowing her name—not when she was a carefree softball-tossing kid...

Kathy Sidell’s earliest memories bring her back to food. At age five she was taken with her grandmother’s artistry in the kitchen, and even more so by the big family meals shared on the front porch of their seaside home. Though raised among foodies - her mother, a talented home entertainer; her banker father who single-handedly is credited for building the restaurant business in Boston; and her sister, now a chef and restaurateur - Kathy’s route to food was not as linear.

Breaking the Chain began with Allyson Reedy wanting to eat better-tasting, more adventurous food. After watching friends, family, and strangers eat unsatisfactory meal after meal at chain restaurants and get fatter as a result, she wondered how we could break this chain of mediocrity, obesity, and commercialism. So in 2009, Allyson Reedy stopped eating meals, snacks, and goodies from the kinds of restaurants that line America’s streets and dominate our stomachs.

What goes into the making of a chef, a restau­rant, a dish? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food.

Acclaimed restaurant critic Gael Greene dishes up a delectable memoir-complete with her favorite recipes-from a lifelong love affair with food, men, and wine. In 1968, Gael Greene became the restaurant critic of the fledgling New York magazine. Before taking the job, she'd never written a...

From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.

No Lucks Given, by Chef Brother Luck, is a powerful reflection on the most vital parts of the human experience: identity, community, and work. Packed with pain, passion, honor, and hope, No Lucks Given is an encouragement to everyone who has ever doubted themselves or God, whether they grew up on the streets or not—life is hard, but there is hope.

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.