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Dining Out: Secrets from America's Leading Critics, Chefs, and Restaurateurs
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Dining Out: Secrets from America's Leading Critics, Chefs, and Restaurateurs

3.5 of 5 stars 3.50  ·  rating details  ·  36 ratings  ·  6 reviews
This book is the first of its kind to examine what defines fine food in America and it introduces us to many individuals who shape our views about food. Using other successful Dornenburg/Page books as a model, the authors once again base their analysis on interviews with chefs, restaurateurs and critics. This insider's guide to the process of restaurant reviewing will exci ...more
Paperback, 368 pages
Published September 22nd 1998 by Houghton Mifflin Harcourt
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A nice little guide to everything restaurant-related. The format is colorful and full of charts, pictures, graphs, quotations, and the distracting attention-grabbers to be expected in modern textbook. Also textbook-like is its attempt to be authoritative and comprehensive, presenting multiple points of view on issues like restaurant reviewing and denying authorial bias.

Definitely not something you sit down and devour, novel-like, for the sake of enjoyment. But an interesting read, nonetheless.

Eric Bell
'Dining Out' gives a glimpse at the world of restauarant ratings, reviewers, and chefs. In addition to giving insight on how critics rate restuarants and how chefs think about food, the author teaches the reader to evaluate their own experiences at restaurants and how to improve their enjoyment of eating out.
Richard Garcia
This is my favorite thing to do. Eat out. In addition to eating out, you all know that I am heavily involved in the industry itself, so a book like this is like secret gold. Filled with so much insight on the secret lives of food critics; mostly dealing with their personal experiences in restaurants around the world with a heavy concentration on New York and Los Angeles. If you like Jonathan Gold, you will appreciate this read!!!!!!!!
Sep 21, 2007 Stuart rated it 5 of 5 stars
Recommends it for: Foodies
Reading it again for the second time. This book makes you want to cook gourmet food and it also teaches you how to critically evaluate the food you eat. It also provides insight into how food critics evaluate restaurants and their biases.
Stuart Lew
Great ideas for restaurants to visit. Been to Alice Water's in S.F.
Needed stronger editing. Book was redundant.
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Karen Page and Andrew Dornenburg have been called the brightest young author team on the culinary scene today's on NPR. Their previous books Becoming a Chef, Dining Out, and The New American Chef have all been finalists for or winners of James Beard and/or IACP Book Awards.

Their landmark book Culinary Artistry, the first- known reference on culinary composition and flavor compatibility, establishe
More about Andrew Dornenburg...
Culinary Artistry What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers Becoming a Chef The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World Chef's Night Out: From Four-Star Restaurants to Neighborhood Favorites: 100 Top Chefs Tell You Where (and How!) to Enjoy America's Best

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