Restaurant Books

In these days of explosive population growth and burgeoning suburbs where anonymity seems to be the order of the day, it's good to be periodically reminded that there are still small towns with restaurants "where everybody knows your name." The author does an excellent job of capturing the unique ambiance of about 140 of these Indiana restaurants, complete with their "liars' tables," plaques with pithy (and somewhat slightly raunchy) sayings, and waitresses who never let the newcomer remain a stranger for long.

This is a fun book to read, and a way to find some good eats when you are on the road in Indiana.
Basically, it is a record of mom/pop resturants in small town Indiana, places that look like they did 50 years ago. Most are on Main Street in the town, and all are frequented by early traffic (5:00 am in most places) Usually the food is good, the coffee is hot and the pie is excellent!!
Be sure to check ahead if possible, because, with the competition from fast food and franchises, some of these wonderful places have gone out of business.
Enjoy!

The strenghts of the book are :

1. Its reader friendly aproach ;all theory is explained in non-techical language.
2.The book has numerous industry relevant problems and excersises
3.They chapters on pricing are particularly strong and PROFIT
SENSITIVITY ANALYSIS is explained in great detail.
4.The book is a must for senior executives in the industry.

Disadvantage:

1. The price is much too low !

The strenghts of the book are :

1. Its reader friendly aproach ;all theory is explained in non-techical language.
2.The book has numerous industry relevant problems and excercises
3.The chapters on pricing are particularly strong and PROFIT
SENSITIVITY ANALYSIS is explained in great detail.
4.The book is a must for senior executives in the industry.

Disadvantage:

1. The price is much too low !

i want a overview of each content in 5 lines each of the boo

i want a overview of each content in 5 lines each of the boo

THIS BOOK WAS A DELIGHTFUL, ENTERTAINING AND INFORMATIVE TREATISE ON HOW TO MANAGE A RESTAURANT. IT HAS BEEN HELPFUL AS I HAVE REFERRED TO IT OFTEN WITH ITS MANY HELPFUL AND INSIGHTFUL QUOTES. IT IS GOOD FOR ANYONE IN RETAIL AND CAN BE A HANDY REFERENCE.

Mealfest was written as a guide to being successful in the workplace. We all encounter different personalities and we of course would like to influence as many people as possible. The book speaks to situations where comments can make or break you. It contains information for the long time operator as well as the "newbies" to the world of business. It is self-help living up to its name - you will get out of it as much or as little as you choose. Twelve chapters - it is a quick read and will be useful as a handy reference.

The Red Guide to Italy is the most comprehensive hotel&restaurant guide to Italy I have the pleasure of reading. The format is easy to understand and follow. However, for those who are less knowledgeable in the Romantic languages, I would strongly urge Michelin publish an english version.

If you are not familiar with Red Guides, they provide no textual comments. Instead, cities and towns are listed alphabetically, with hotel and restaurant listings rated on a scale of 1 to 4. For each listing, symbols and numbers are used to indicate features such as credit cards accepted, number of rooms, min/max price for a double room, etc. Places that are deemed particularly desirable are marked in red or with a special symbol indicating a peaceful setting; in my experience, these establishments are uniformly outstanding and worth seeking out. Detailed and accurate city plans are provided for cities of sufficient size.

If you are sticking to major cities or just one region, then this guide is not really necessary. If, however, you plan to explore less touristed areas and/or multiple regions, then this guide will provide abundant and reliable hotel and restaurant listings. On a recent trip to Italy, I stayed in 6 hotels listed in this book and was pleased with all of them. I also ate in 7 listed restaurants, each providing a memorable experience. Although this is not a budget guide, there are many moderately priced selections; I spent between $50 and $75 for single rooms and as little as $15 for a 3-course dinner with wine (although $20-25 was the typical price for restaurants with ratings of 1 or 2).

The unexpected bonus with Michelin Red Guides is the great city maps, which are particularly useful for drivers. For example, I used the town maps for San Gimingnano and Volterra to locate public parking lots prior to my arrival, so that I could save time and park in the most convenient location. For driving in larger towns (which is rather stressful given their medieval layouts) it helped that one-way streets are marked with small red arrows, again allowing me to plan my route in advance.

What's in the Michelin Green Guide to New York City? Seemingly everything! Full disclosure: This native New Yorker bought the GG to study for the test on becoming a licensed tour guide. Friends who are guides strongly suggested the Green Guide over the Red, for whatever reason. A sampling of sections in GG lists a history of NYC, population growth, famous authors and playwrights, architecture, sports, restaurants, shopping and sightseeing. And that is only the first 75 pages --before one gets to actual sightseeing and walking tours. There is so much information packed between the green covers, it's a wonder how anyone could digest it in less than 10-readings! This leads to the question of the utility of GG for the average tourist. The helpful word from this reviewer is to cherry pick GG; only glean the information you will actually need! If your visit doesn't include many museums,-skip that section. If your restaurants and plays have been pre-selected for you, skip over those as well. Narrow GG down to encompass your immediate "need to know". Don't attempt to read all of GG-OR to see "all" of New York in one visit. Scale down and GG will help you. And by all means, be adventurous by taking public transportation! Avoid taxis if possible and don't get trapped on those tour buss during peak hours. Two final words on GG: This native did not catch any factual slip ups and as it says above, it's ALL here. Someone put a lot of effort into GG and it shows.

A great book that gives you the details on museums and locations of interest. I've been to NYC several times, but found the floorplan of the Metropolitan to be helpful...so this trip I can focus on areas where I haven't spent time. Also reviewed museums I may decide to see this time, based on the details in the guide. Even if I miss some of them, the book gives good details, so I feel as tho' I haven't missed everything! Maps are helpful, with suggested daily tours areas... it is good to know what is realistic to see in one day! I look forward to my next trip to NYC...I will bring this book for reference!

I bought "Military High Life" as a gift for my grandfather, a retired Navy officer. He and his wife often entertain (with many other retired military friends among their guests). They have served 3 dishes so far from the book, with great results. It is an ideal gift for the hard-to-shop-for man. I recommend it to all fans of food and the military.

I have never seen a book that does such a great job pairing military history with food history. It is very readable, packed with interesting facts and amusing anecdotes, and the photos are gorgeous! I tried a couple of the recipes and they are easy to do in a modern kitchen and taste great. Plus, it's great they are donating part of the proceeds to a veterans program. My husband and I both loved this book, so it would make a great gift for anyone who enjoys history, the military or cooking.

I'm not old enough to recognize all of the places featured here, but it is interesting to see all of the restaurants. Here you'll find everything from haute cuisine to roadside diners. A wonderful collection of memories that captures the spirit of eras gone by.

Fellow Minnesota oldsters and yuppies alike will have a ball browsing through this lovely coffee table book of the historic eateries in our home state. I was delighted to find a photo of the menu for my Dad's Minneapolis restaurant, the 620 Club, which he owned and operated with partners Max & Henry Winter from 1935 to 1965. (Max and Dad had been among the partners in the Minneapolis Lakers basketball team, and Max went on to found the Minnesota Vikings.) And then there was Charlie's Cafe Exceptionale. Ohhhh, how I miss Charlie's! Chuck Saunders' chef, Russian emigre Harry Walkowitz, also headed up the 620's kitchen for a number of years both before and after his stint at Charlie's. No wonder the food was so good at both places. Harry's secret: "I use lots of booouuter."

We loved this one! Not only was it great at teaching how things double, but the strokes of humor, both in the text and illustration made this one a read-over-and-over favorite! Can't go wrong with Minnie's Diner!

My grandsons love this book. They ask me to read over and over. I recomend to anyone with small children.

This book is awesome and well wrote give tips on the details of executing the dishes described in it.I recomend this book to anyone looking to cook a dinner party or looking for some ideas for a special at there work.

Chef Marco Pierre White purchased the Mirabelle, a restaurant dating from before World War II, in 1997 with the goal to produce an 'affordable glamour' in the heart of Mayfair. He has succeeded for the Mirabelle is now one of the most sought-after places in London in which to dine. This beautiful cookbook has more than just recipes. It's extremely entertaining to read as Chef White has incorporated not only a history of himself and the restaurant, but he has also included a map, copies of past and current menus and temptingly lovely photographs of most of the recipes given. The extra large glossy pages and print make it comfortable to read. The average non-gourmand will find this an extremely cookable cookbook as the directions are detailed and easily followed. The selection of recipes include a blend of traditional English and French cuisine, updated to suit a modern diner's taste. Starters can be as simple as a plate of smoked salmon garnished with shallots, parsley and capers, or a prawn cocktail served in a tomato shell. The main courses are as down-to-earth as fish and chips. However, gourmet dishes such as tarte tatin and grilled lobster are also available. The dessert menu has something to suit all tastes, from sticky toffee pudding to raspberries in champagne jelly. Additional recipes and directions are given for the 'basics'. Any stock, sauce, puree or mayonnaise listed as a called-for ingredient is included. This is surely one of the best 'restaurant' cookery books available. It seems that Chef Marco Pierre White wants the home cook to be as successful in creating delicious foods as is his desire to please the refined palates of diners at the Mirabelle.