Writing In Restaurants
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Author |
: David Mamet |
Publisher |
: Penguin |
Total Pages |
: 177 |
Release |
: 1987-10-01 |
ISBN-10 |
: 9780140089813 |
ISBN-13 |
: 0140089810 |
Rating |
: 4/5 (13 Downloads) |
Synopsis Writing in Restaurants by : David Mamet
"Essays in direct line from Stanislavsky, Chekhov, Shaw, and Brecht" —Mike Nichols A collection of essays from Pulitzer Prize winning playwright David Mamet adressing many issues in contemporary American theater Temporarily putting aside his role as playwright, director, and screen-writer, David Mamet digs deep and delivers thirty outrageously diverse vignettes. On subjects ranging from the vanishing American pool hall, family vacations, and the art of being a bitch, to the role of today's actor, his celebrated contemporaries and predecessors, and his undying commitment to the theater, David Mamet's concise style, lean dialogue, and gut-wrenching honesty give us a unique view of the world as he sees it.
Author |
: Amy Newton |
Publisher |
: |
Total Pages |
: 90 |
Release |
: 2020-09-02 |
ISBN-10 |
: 1649442351 |
ISBN-13 |
: 9781649442352 |
Rating |
: 4/5 (51 Downloads) |
Synopsis Restaurant Review Journal: Record & Review, Notes, Write Restaurants Reviews Details Log, Gift, Book, Notebook, Diary by : Amy Newton
This Restaurant Journal is perfect to record your experiences at restaurants, whether you are a food critic or just enjoy dining out. This journal/diary will help you keep track of your experiences at restaurants, which you like and don't like. Each page contains prompts that include: Restaurant Name- Restaurant Name, Date of Visit, Time of Reservation, Server Name, Manager on Duty. Party Members - Names, Meals Ordered, Quality, Price. Service - Warm Welcome?, Attentiveness & Pace of Service, Gave Good Recommendations?, Accuracy of Service. Beverage Service - Good Recommendations?, Experience Details?. Cleanliness - Restaurant Cleanliness, Restroom Cleanliness. Overall Review & Impressions - Would You Recommend?, Opportunities for Improvement. Mileage, Compensation, Received - Blank Lined to Write Your Number. Can also make a great gift for that special person. Perfect gifts for your family and friends. You will be able to keep all your information about the restaurants for writing your reviews all in one place and record your favorite, comes in handy. Size is 6x9 inches, 88 pages, white paper, soft matte finish cover, paperback. Easy to use daily. Get one now
Author |
: Alexander Lobrano |
Publisher |
: HarperCollins |
Total Pages |
: 259 |
Release |
: 2021-06-01 |
ISBN-10 |
: 9781328585219 |
ISBN-13 |
: 1328585212 |
Rating |
: 4/5 (19 Downloads) |
Synopsis My Place At The Table by : Alexander Lobrano
In this debut memoir, a James Beard Award–winning writer, whose childhood idea of fine dining was Howard Johnson’s, tells how he became one of Paris’s most influential food critics Until Alec Lobrano landed a job in the glamorous Paris office of Women’s Wear Daily, his main experience of French cuisine was the occasional supermarket éclair. An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it’s his landlady who ultimately provides him with a lasting touchstone for how to judge food: “you must understand the intentions of the cook.” At the city’s brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in the France. A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano’s “little black book,” an insider’s guide to his thirty all-time-favorite Paris restaurants.
Author |
: Corey Mintz |
Publisher |
: PublicAffairs |
Total Pages |
: 329 |
Release |
: 2021-11-16 |
ISBN-10 |
: 9781541758421 |
ISBN-13 |
: 1541758420 |
Rating |
: 4/5 (21 Downloads) |
Synopsis The Next Supper by : Corey Mintz
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 to TV stars. The arrival of Uber Eats, DoorDash, and other meal delivery apps was overtaking home cooking. Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change. Then, along came COVID-19. From the farm to the street-side patio, from the sweaty kitchen to the swarm of delivery vehicles buzzing about our cities, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity and charts a path to preserving the joy of eating out in a turbulent era.
Author |
: Alison Pearlman |
Publisher |
: Agate Publishing |
Total Pages |
: 242 |
Release |
: 2018-10-16 |
ISBN-10 |
: 9781572848221 |
ISBN-13 |
: 1572848227 |
Rating |
: 4/5 (21 Downloads) |
Synopsis May We Suggest by : Alison Pearlman
An art expert takes a critical look at restaurant menus—from style and layout to content, pricing and more—to reveal the hidden influence of menu design. We’ve all ordered from a restaurant menu. But have you ever wondered to what extent the menu is ordering you? In May We Suggest, art historian and gastronome Alison Pearlman focuses her discerning eye on the humble menu to reveal a captivating tale of persuasion and profit. Studying restaurant menus through the lenses of art history, experience design and behavioral economics, Pearlman reveals how they are intended to influence our dining experiences and choices. Then she goes on a mission to find out if, when, and how a menu might sway her decisions at more than sixty restaurants across the greater Los Angeles area. What emerges is a captivating, thought-provoking study of one of the most often read but rarely analyzed narrative works around.
Author |
: Nicholas Lander |
Publisher |
: Unbound Publishing |
Total Pages |
: 407 |
Release |
: 2016-11-03 |
ISBN-10 |
: 9781783522439 |
ISBN-13 |
: 1783522437 |
Rating |
: 4/5 (39 Downloads) |
Synopsis On the Menu by : Nicholas Lander
From the Financial Times's long-standing restaurant critic Nicholas Lander comes this celebration of the history, design and evolution of the world's favourite piece of paper: the menu. On the Menu is a stunning collection of menus, from those at the cutting edge of contemporary culinary innovation, like Copenhagen's Noma, to those that are relics from another time: a 1970s menu from L’Escargot on which all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world’s original restaurant menus—now hanging proudly in London’s Le Gavroche. Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past. He reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, René Redzepi, Ruth Rogers and many more of the most renowned contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus. These are truly pages to drool over.
Author |
: Peter Moruzzi |
Publisher |
: Gibbs Smith |
Total Pages |
: 530 |
Release |
: 2012-10-01 |
ISBN-10 |
: 9781423614494 |
ISBN-13 |
: 1423614496 |
Rating |
: 4/5 (94 Downloads) |
Synopsis Classic Dining by : Peter Moruzzi
Take an illustrated tour of America’s stylish and historic mid-century restaurants in this volume of color photographs and vintage ephemera. Over the years, the softly lit wood-paneled interiors, starched tablecloths, curved booths, tuxedoed captains, and tableside service that once defined continental-style fine dining have given way to more contemporary trends. Yet in American cities large and small, a few historic restaurants have maintained their classic character and old-school ambiance. With vivid new color photography and fascinating vintage ephemera, Classic Dining celebrates the great mid-century restaurants that continue to thrive in New York, the greater Miami area, New Orleans, Las Vegas, the Chicago area, Los Angeles, and across the United States. This volume also includes a directory of mid-century restaurants across America.
Author |
: Colman Andrews |
Publisher |
: Harper Collins |
Total Pages |
: 251 |
Release |
: 2014-03-18 |
ISBN-10 |
: 9780062136503 |
ISBN-13 |
: 006213650X |
Rating |
: 4/5 (03 Downloads) |
Synopsis My Usual Table by : Colman Andrews
A vivid memoir and an “appealing” love letter to great restaurants by a James Beard Award winner and founding editor of Saveur (Los Angeles Times). For Colman Andrews, restaurants have been his playground, his theater, his university, his church, his refuge. The establishments he has loved have not only influenced culinary trends at home and abroad, but represent the changing history and culture of food in America and Western Europe. From his usual table, he has watched the growth of Nouvelle Cuisine and fusion cuisine; the organic and locavore movements; nose-to-tail eating; and so-called “molecular gastronomy.” In My Usual Table, Andrews interweaves his own story—from growing up in the sunset years of Hollywood’s golden age and dining at Chasen’s and Trader Vic’s to traveling the world in pursuit of great food—with tales of the restaurants, chefs, and restaurateurs who are emblematic of the revolutions great and small that have forever changed the way we eat, cook, and think about food. “In the hands of a less adept writer, Andrews’ narratives of movie stars cavorting in their favorite restaurant haunts or dining at his parents’ house might seem mere name-dropping, but his respect and affection for these celebrities make for enjoyable storytelling.” —Booklist “A compelling writer . . . his descriptions of restaurants past will lead readers who chronicle their own days in Instagrammed meals on an adventure in armchair time travel.” —San Francisco Chronicle
Author |
: David Mamet |
Publisher |
: Penguin |
Total Pages |
: 177 |
Release |
: 1987-10-01 |
ISBN-10 |
: 9780140089813 |
ISBN-13 |
: 0140089810 |
Rating |
: 4/5 (13 Downloads) |
Synopsis Writing in Restaurants by : David Mamet
"Essays in direct line from Stanislavsky, Chekhov, Shaw, and Brecht" —Mike Nichols A collection of essays from Pulitzer Prize winning playwright David Mamet adressing many issues in contemporary American theater Temporarily putting aside his role as playwright, director, and screen-writer, David Mamet digs deep and delivers thirty outrageously diverse vignettes. On subjects ranging from the vanishing American pool hall, family vacations, and the art of being a bitch, to the role of today's actor, his celebrated contemporaries and predecessors, and his undying commitment to the theater, David Mamet's concise style, lean dialogue, and gut-wrenching honesty give us a unique view of the world as he sees it.
Author |
: John Stones |
Publisher |
: Laurence King Publishing |
Total Pages |
: 0 |
Release |
: 2011-02-02 |
ISBN-10 |
: 1856697312 |
ISBN-13 |
: 9781856697316 |
Rating |
: 4/5 (12 Downloads) |
Synopsis Very Small Cafes & Restaurants by : John Stones
Very Small Cafs and Restaurants features 40 projects from around the world by such designersas Wonderwall, Marti Guix, and Thomas Heatherwick. Almost all of the establishments featured measure less than 150 square metres so the designers must make a big impact with very little space. The book will be inspirationalfor designers faced with the challenge of a tiny cafe or restaurant, as well as for independent food retailers looking for fresh new ways to present their product.