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The Art of the Restaurateur

Lander, Nicholas

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ISBN 10: 0714864692 / ISBN 13: 9780714864693
Published by Phaidon Press Ltd
New Condition: New Hardcover
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Compelling stories of the world's best restaurateurs, for all food-lovers. Num Pages: 352 pages, 50 black & white. BIC Classification: TTVC. Category: (G) General (US: Trade); (P) Professional & Vocational. Dimension: 179 x 244 x 33. Weight in Grams: 928. . 2012. First Edition. Hardcover. . . . . Bookseller Inventory # V9780714864693

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Bibliographic Details

Title: The Art of the Restaurateur

Publisher: Phaidon Press Ltd

Binding: Hardcover

Book Condition:New

About this title

Synopsis:

Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s, and has continued with the rise of the celebrity chef. Restaurateurs are hugely important but rarely written about and significantly under-appreciated. The profession, other than its commercial and social aspects, has a fundamental human appeal: restaurateurs derive their name and profession from the French verb restaurer when their role was to restore the health of travellers battered by the potholes of French roads in the early 19th century. The role has changed a lot since then, and continues to evolve in fascinating ways."

About the Author:

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.

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