The Art of the Restaurateur presents the compelling stories behind some of the world's best restaurants, and celebrates the complex but unsung art of the restaurateur.
In his first ever book, acclaimed Financial Times restaurant critic (and former restaurateur) Nicholas Lander reveals everything you ever wanted to know about the highs and lows of the restaurant business.
Every story is fascinating, different, and has something to tell about the creation of a successful restaurant, from finding the right location to deciding what kind of food to serve.
Engaging, erudite and packed with insights, the book is a must-read for anyone interested in food - especially, of course, anyone who's ever dreamed of opening a restaurant.
- Format: Hardback
- Pages: 352 pages, 50 black & white
- Publisher: Phaidon Press Ltd
- Publication Date: 03/09/2012
- Category: Hotel & catering trades
- ISBN: 9780714864693