Restaurant Books

Martha Johnson's cookbook is a wonderful collection of recipes of Hill Country, Texas flavors. Easy to follow recipes, producing wonderfully tasteful dishes. A valuable cookbook for any kitchen.

I have enjoyed these recipes immensely. Mrs. Johnson ran a wonderful restaurant in the Hill Country of central Texas for 34 years. This book contains practical and delicious recipes from her years of running the restaurant and loving to cook for family and friends. My personal favorites from this cookbook include Raleigh House Orange Rolls, make-from-scratch pancake mix, and the Raleigh House blueberry muffin mix. Thank goodness for these delicious recipes! This is a must for every collector of cookbooks, or anyone who likes to cook. For those who don't cook, buy this one for those who do!

I haven't gotten this book, but I was just at Ralph's which I and 4 other people found by accident while vacationing in the area. This is probably the best Italian food I have ever had. I don't know if I can duplicate the incredible food with the cookbook, but I am going to try. I had linguine with crab meat sauce which was so delicate and sweet. Another person had the veal parmesan which was beyond fabulous. Another had the baked lasagna which I took an extra order of it home to Detroit where I shared it with a few people who found it extraordinary. The restaurant is wonderful; the staff amazing and I'm so glad there's a cookbook because they don't deliver!

I've lived in San Francisco and spent time in New York, but you can't find a better red sauce than Ralph's in South Philly. The book captures the personality of the Philadelphia institution and delivers some of the best and most authentic Italian recipes.

Recipe, Please by "Rocky Mountain News" food editor Marty Meitus is a compendium of recipes drawn from many of Colorado's best restaurants and most accomplished chefs. Original published in Marty's popular weekly newspaper column, Recipe, Please showcases 166 dishes that range from Portobello Mushrooms Stuffed with Lobster, Crab, and Goat Cheese from Paul's Catering; to Mixed Greens with Penne and Grilled Chicken and Lemon Basil Vinaigrette from Augustine Grill; to Seared Scallops with Roasted Red and Yellow Pepper Sauces from O's Steakhouse; to Wolfgang Puck's "Grand Cafe Key Lime Pie from Wolfgang Puck's Grand Cafe. A superb regional cookbook, the dishes comprising Recipe, Please are as kitchen cook friendly as they are palate pleasing and appetite satisfying!

I love this book!

I have been clipping out recipes from the Rocky Mountain News from the "Recipe, Please" section.

Now MANY of the delicious recipes from top Colorado chefs and restaurants are included in 1 book.

WONDERFUL!!

ms. blumberg's book transported me back in time to a place that may have remained a hazy memory. her writing was so vivid tha i could half close my eyes and be back on that country road hitch-hiking (it was okay in the 40's} between hotels.

laced with the humor of the time, the book is a grabber. i also found myself a little teary at times, not from sadness, but rather from sweet memories. however, i found my self reading more and more slowly as i approached the end. i really wanted more.

This book takes the reader back to the heyday of the Catskill resort era. The author attacks the cliches about the Catskills, providing her spin on this great era in the resort industry. What makes this book a truly fun read is the humor. This book brought me back to a place that was special to me.

Enter a world of culinary enchantment! The author is a distinguished translator of Neapolitan poetry,novelist and poet who explores the supremely human side of the Neapolitan cuisine of a noted restaurant in a once hey-dey,and fallen Playground of the World. I was an habitue of the restaurant in its greyer years,but still vibrant with activity and color.From an early age,(he must have been compelled to become a novelist) the author's mind was flooded to overflowing with vivid sense impressions of a bustling emporium: temperaments of cooks on fire,the wiles of wily waiters,the adult antics of staid and notorious patrons,and so many "originals" of many walks of life.Bye the bye this memoir is also a bit of recent ethnic history as seen though the stagelike atmosphere of this restaurant-chantant. How well he revivifies, and animates a populated dining room:an orchestrina strumming,singers singing canzoni, a comic doing a sketch,the general bonhomie in a haze of tobacco smoke from Turkish Helmars and Murads,the lovely coiffured women,an evening when chorines from the Follies and Vanities displayed shapely legs from under tables, ballerinas from the Ballet Russe tiptoed a tarantella ,at other tables Jimmy Walker,Bugsy Seigel,Will Rogers,Damon Runyon,Tito Schipa, Marie Dressler,Jimmy Durante.or one of the Barrymores summering at Sea Gate---Villa Joe's,A little Bit of Naples in Coney Island ,was one of many fine restaurants that graced the shores of Coney Island and Gravesend which included Guffanti's,Feltman's,Reisenwebers,Garguilo's,Beau Rivage,Villepique's,Tappens,Lundy's----Consider if all these restaurants were gifted with a recorder such as our author? How enrichening it would be to patronize by word these various worlds of culinary enchantment.Reserve a table!

Enter a world of culinary enchantment which explores lovingly the human side of the Italian (Neapolitan) cuisine in this memoir of a notable landmark restaurant (1915-1975) in a heyday Coney Island. The memoir begins as a recollection of a small boy reared in a Neapolitan restaurant founded by his parents. Here- we find all the ins and outs,the antics and foibles of patrons,the wiles of waiters,the flaring temperament of cooks at the hot ranges,"originals" of staff and patrons, and in passim an entertainng history of a recent immigrant ethnic past in the proscenium of a restaurant dubbed A Little Bit of Naples in Coney Island. During the course of about a hundred anecdotes,vignettes,sketches,short profiles, we meet Al Capone's cook,Jimmy Durante, Vittorio De Sica,
Jimmy Walker,Sam Liebowitz,Tito Schipa, the Ballet Russe,the Follies and Vanities chorines,Bugsy Siegel,Damon Runyon,Frankie Yale,the Dodgers,Fred Thompson--the notable and notorious of the roaring Twenties and ensuing decades, May I suggest a companion read by the same author, his Under the Blue Skies of Naples,a picaresque novel in which the scion of a magnate pizza manufacturer in the USA sends his callow son to Naples to eatablish a frozen pizza franchise. The premise is kinky from the start with uproarious situations in the manner of Tom Jones by Fielding .It is a romp through Naples.The author has all his bona fides and credentials, he is a distinguished translator of Neapolitan poetry. Yes, this memoir is a sesame to a culinary enchantment.Buon appetito!

Something like the weather, learning about restaurant siting is something more people talk about than do anything about. In a year of reading on the restaurant business, this is the single best reference by far on the subject. It lets you gradually feel the complexity of the subject and how it hooks into so many facets of the restaurant business and community. You won't ever feel good about "3 mile circles" after having studied what is here. Learn from the success and mistakes of others, and from someone who wants to teach

This book is the best there is on evaluating locations and picking the right locations. The man really knows his stuff. I highly recommend it to anyone either going into the restaurant business or for anyone planning on opening an additional restaurant

A must book for your business. Filled with ideas and examples. Absolutely inspiring. I not only believe in this book but I have bought it for friends in the business -- but only the ones with restaurants in other cities! A no brainer, buy it now.

This is the marketing info that I didn't get at school. Easy to read and to the point. Every chapter has one or more ideas that work.

If you know nothing, I mean nothing, about restaurants operations and management this book is for you.

Hi, my name is Raed Halaseh and I have been a professional Civil Engineer for the last 20 years. Six month ago I have decided to get into the hospitality business, namely the Franchise restaurants.

Purchasing Jack Ninemeier and David Hayes, Restaurant Operations and Management, Principles and Practices was the best thing that I have done to launching my Restaurant career.

I was amazed to how much knowledge I have acquired from reading this book. This became clear when I attended the mandatory managers training course, as part of becoming a Franchisee, as all topics introduced at the training course were covered in Ninemeier and Hayes Restaurant, Operations Management book.

If all goes well, I will have my first Restaurant Grand Opening on March 1st, 2008. It is true I will not have the hand-on experience, but armed with the information I have acquired from Ninemeier and Hayes Restaurant, Operations Management book will make operating and managing my first restaurant an exciting experience.

At the end, I would like to thank the authors for putting together such a wonderful, interesting, exciting and well arranged book that will be my best companion through the years as I operate and manage my restaurants.

Best regards,
Yours in Restaurant business to be,
Raed Halaseh

Ninemeier and Hayes' book does an excellent job of providing the detailed information managers need to profitably operate a restaurant, but does it in a very simple, highly readable manner. I believe students will find the book to be most enjoyable. As an Instructor, I really like the ease in which my students will learn and retain the information. I think it is absolutely the best text on the subject and its recent copyright means it is also the most up-to-date.

Restaurateurs depend on the fact that we all have to eat, and we choose the restaurants that provide us what we want at prices we find attractive. Simple, huh? Far from it. This handy book provides the technical and financial materials that you will need if you are actively planning, dreaming about, or wondered about opening an eatery. I urge you to read this book before you commit yourself or your money to anything specific.

Roger Fields is a CPA who has also opened successful restaurants, sold them, and closed a couple that didn't live up to expectations. His being a numbers guy is very helpful, because most restaurant people come at it from the food and aesthetic side of things. However, this is much more than a numbers book. I don't want to scare you off. The point is, you do need to think about the numbers because the better you get at them, the easier it will be to understand what you need to tweak and measure to give your major investment the best opportunity for success.

The book's 15 chapters are divided into three parts. The first part is "Dreaming for Success" and gives you the basics on evaluating your idea for the restaurant and how to see if you dream has a chance in the real world before you fork over your life's savings. The second part takes up 6 chapters and about half of the book. It is on "Developing the Details" and takes you through the down to earth factors such as menu construction, the practical side of ambiance, what you are going to provide on the table, the bar, and staffing.

The third part is "Down to Business" and provides four chapters on getting the money to open your eatery (from scratch, buying a closed operation, or buying one that is already working), what you need to understand about getting the business open, how to let people know about it in a way that they want to check you out, and what you need to know about opening day and the months and years afterwards.

This book is also interesting for folks like me who never plan on opening a restaurant but want to know what really goes on in those places we enjoy eating at and what it takes to make them work. The book is very practically written with clear language and almost no numbers. However, it is about business and if you are going to be in business, this is material you really have to know. This is a great handbook for you and will help you support your dreams and ambitions with a practical structure.

This book is a comprehensive manual for starting and operating your own restaurant, all the while being succesful. Having been in the restaurant business for about 11 years now, I have never found such a complete resource. Fields points to many key factors that are necessary to consider at every step of the process. The read is very easy and entertaining. It is accesible to the business-novice and anyone who might be curious as to what it takes to start your own succesful establishment!! Five Stars!

This book was my favorite as a child. When I was 5 years old to 8 years of age, my mother would sit on my bed and read this book to me. It contains all of the awe, wonder and excitement that the book, "Where the Wild Things Are" offers to a child. I would check out this book continously through my school library and I don't believe that any other name was listed in the library other than mine when I was through. I recommend that if you can find this book, read it or buy it! I can gaurantee that your child will love it!.

When I was little my sister and I took this out of the library nearly every week. My mother finally tracked down a copy and gave it to me for my 25th birthday. It was the best present ever! If you can get your hands on it, read this book!!!