The Art of the Restaurateur


Reveals the hidden stories behind some of the world’s best restaurants, which celebrate the complex but unrecognised art of the restaurateur.


Nicholas Lander owned L'Escargot in London in the 1980's. He is a renowned food columnist for the Financial Times.


Editions:

Price: USD$39.95


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IN THE PRESS

'I have just started reading your book and have already ordered 6 more copies for senior staff at Benares. I plan to make it mandatory reading for all managerial and supervisory staff'. Vikas North, Benares Restaurant

Nicholas Lander is such a fluent writer in this fascinating book, The Art of The Restaurateur. His system of completing each profile with a salient restaurant point applicable to all is brilliant.’ Danny Meyer, restaurateur

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Hardback
245 x 172 mm (9 5/8 x 6 3/4 in)
352 pp
20 restaurateurs | 50 black and white illustrations
9780714864693 | 0714864692

ABOUT THE BOOK

The Art of the Restaurateur is a compelling look behind the scenes at 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, presenting the untold stories of the world's best restaurateurs, from luxurious Michelin-starred restaurants, to bustling neighbourhood bistros, to stylish fast-food cafes.

Every story is fascinating, entertaining, 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, it's a must-read for anyone interested in food, and for anyone who's ever dreamed of opening a restaurant.

Learn how Alan Yau lost control of Wagamama in a family feud and how Danny Meyer, with two hugely successful restaurants behind him (Union Square Café and Gramercy Tavern) opened Blue Smoke, a barbecue restaurant, without appreciating that all New Yorkers consider themselves barbecue experts, so they all thought he was doing everything wrong. Behind each of these successes is an equally dramatic story of something that went very badly wrong. When they got the tricky recipe right, they succeeded in creating some of the world’s landmark restaurants.

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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.

NICHOLAS LANDER ON THE ART OF THE RESTAURATEUR

the-art-of-the-restaurateur

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