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食べログ3.7以上の店を経営するプロも唸った! 有名チェーン絶品メニューのカラクリを明かす　多くの人が普段から利用するであろう「飲食チェーン店」。

☆発売前から話題沸騰!! Amazon「本」総合1位！（2024.6.3）☆世界No.1レストラン ノーマ（Noma）シェフのレネ・レゼピ氏推薦!!人生が豊かになる"知的体験"としての「美食」とは？

美食の舞台裏を知ると、特別な時間はもっと楽しくなる！WEB連載が累計１億PV超のグルメジャーナリストが教える！教養としてのレストラン

Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.

In her long-awaited memoir, Ina Garten—aka the Barefoot Contessa, author of thirteen bestselling cookbooks, beloved Food Network personality, Instagram sensation, and cultural icon—shares her personal story with readers hungry for a seat at her table. Here, for the first time, Ina Garten...

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

Julia Child's 20' x 14' kitchen was a serious workspace and recipe-testing lab that exuded a sense of mid-century homey comfort. Now, it has been on display at the National Museum of American History in Washington, DC, for most of the past twenty years. Between lively narrative and detailed commentary on Julia's favorite kitchen gadgets, Julia Child's Kitchen illuminates the stories behind the room's design, use, significance, and legacy, showing how deeply Julia Child continues to influence food today.

Mitāhāra is a celebration of mindful eating, seasonal living, and India’s rich culinary heritage. It contains a collection of carefully curated nourishing, vegetarian recipes from Maharashtra and India’s western coast. Woven through the audiobook are Rujuta’s philosophy towards food, explorations of indigenous ingredients, and memories of cooking with her family and friends.

Discover a simple, vegan gluten free crockpot system that will put your gluten free vegan diet and lifestyle on autopilot - so you don't have to waste endless hours in your kitchen, you can enjoy your meals and feel relaxed and confident that you're moving rapidly towards your best health and body ever!

I worked at two fine dining steakhouses for about eight years. I was a sous chef for four years, executive chef for a year, butcher for five years, and a banquet chef as well. I worked my way up through the ranks. I worked sauté stations, salad stations, fryers, and more....

It is with great pleasure that we are able to retell the stories, first published as Forty Delicious Years, of 40 varied travelers who have Murni and Murni's Warung in common. We initially compiled these recollections in 2014 on the 40th anniversary of Murni's opening of Murni's Warung in Ubud, Bali, the first international-style restaurant in Ubud. We have renamed this volume So Many Delicious Years and Murni has added a number of recipes. We are pleased to mention that Forty Delicious Years won the prestigious Gourmand Award in 2019.

The kitchen is one of the toughest workplaces in the world. Fast-paced, high-pressure, and relentlessly demanding, professional kitchens push cooks to their limits every day. But the journey from line cook to leader requires more than just great cooking—it requires systems thinking, resilience, and the ability to lead under pressure. From Line Cook to Leader is a practical guide for cooks, chefs, and kitchen professionals who want to grow beyond the line and become confident leaders in high-intensity culinary environments.

An unprecedented behind-the-scenes view into the life of Anthony Bourdain from the people who knew him best. When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and...

GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of...

I’ve had more burns, long nights, and impossible clients than I can count in my thirty years as a chef. A few thought that a “private chef” meant personal therapist — they weren’t wrong. This isn’t a cookbook; it’s a confession — the unfiltered truth about what really happens behind those perfect families. From kitchens with too many egos to estates with too much money, from whispered chaos to dinners for people who don’t actually eat — it’s all held together with sarcasm, salt, and a stubborn refusal to quit.

Brought to you by Penguin. In his bestselling cookbook Nights Out At Home, Jay Rayner reflected on his quarter-century as a restaurant critic and outed himself as not only a professional eater, but someone with a profound understanding of how the very best meals are crafted. Read on sofas and...

From working in some of London’s most prestigious restaurants to scrubbing fat from kitchen floors, Alasdair Gill’s life as a chef has been a series of exhilarating highs and harrowing lows. But so too has his private life. Taking readers behind the swinging kitchen doors of London’s...

From award-winning and acclaimed chef Jeremy Lee, a new seasonal cookbook on the day-to-day kitchening of good food. In this follow-up to the multi-award-winning Cooking, Jeremy shows you how to make the most of local produce while finding joy in the simple act of being in the kitchen. With wit...

The chef and founder of the Michelin-starred restaurant The Inn at Little Washington gives us an inside look at the tumultuous joys and struggles that have brought him to his special place at the intersection of Main, Middle, and Gay. World-renowned chef Patrick O’Connell has been recognized...

Written in a style similar to that of Nigel Slater’s multi-award-winning food memoir ‘Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are The British at Table. The British have a relationship with their food that is unlike that of any other...

Keith Floyd’s exuberant personality, as much as his cooking skills, has made him a favourite both as bestselling author and as television presenter. But here, for the first time, he tells his own story – and it is full of surprises. An idiosyncratic, splendid autobiography of a well known...

Waffle House has long been touted as an icon of the American South. The restaurant's consistent foregrounding as a resonant symbol of regional character proves relevant for understanding much about the people, events, and foodways. Smothered and Covered: Waffle House and the Southern Imaginary is the first book to socioculturally assess the chain within the field of contemporary food studies. In this groundbreaking work, Ty Matejowsky argues that Waffle House's often beleaguered public persona is informed by various complexities and contradictions.

O pirarucu do senhor Ejiri é entregue em restaurantes e poucos entrepostos na capital paulista, com a cabeça, o couro e sem escama, para que ninguém tenha que usar a faca no peixe antes de prepará‑lo.

Tordesilhas, o restaurante – eleito o melhor de cozinha brasileira pelos guias Veja São Paulo, Época, Folha de S.Paulo, Estadão, Prazeres da Mesa, Gula e Go Where –, não fica longe da linha imaginária do Tratado de Tordesilhas no Brasil (latitude 23,5º, longitude 46,6º), assim como a cidade paulista de Penápolis, onde nasceu a chef Mara Salles, uma das donas do restaurante

In 2009, Rachel Cooke started a monthly column for The Observer on cooking and eating. Here are her fifty best. In Kitchen Person, unfussy eater Rachel Cooke chronicles several food upheavals since then: new TV cooks, Brexit, viral recipes, the home delivery phenomenon, and the global pandemic...

The New Restaurant Manager Part 2: Next Level continues with more practical advice for new restaurant managers who want to accelerate their careers. It is written in a thoughtful and conversational style with real-life examples and practical advice that new managers can use today. This audiobook helps new restaurant managers avoid mistakes, problems, and bad career decisions that might kill or slow down promotions.

For aspiring chefs, seasoned cooks, or anyone with an appetite for personal growth and leadership insights, Chef's PSA: Bad Sous, Good Chef is a must-listen. It's more than just a story—it's a journey towards becoming your best self, served up in a delectable narrative that will leave you hungry for more.

What does a chef do day-to-day? Does a chef have to be an expert on all foods? Is the so-called school of hard knocks better than a brick-and-mortar school of formal culinary education? If you want to know the answer to these questions, 50 Things to Know About Being a Chef is for you.

Discover the Kitchen Art of War—the must-have guide for chefs and cooks who want to apply strategic principles to running a successful kitchen. Based on Sun Tzu's timeless classic, this book offers a chef's perspective on kitchen strategy and leadership.

Get ready to feast your eyes and taste buds on the incredible journey of conveyor belt sushi with The History of Conveyor Belt Sushi: From Invention to International Phenomenon! From its humble beginnings in Japan to its worldwide popularity, this book delves into the fascinating story of how conveyor belt sushi has become a global culinary sensation.