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62 books
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32 voters
Restaurant Books
Showing 1-50 of 907
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 15 times as restaurant)
avg rating 4.19 — 376,286 ratings — published 2000
Setting the Table: The Transforming Power of Hospitality in Business (Hardcover)
by (shelved 13 times as restaurant)
avg rating 4.04 — 9,317 ratings — published 2006
Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect (Hardcover)
by (shelved 10 times as restaurant)
avg rating 4.42 — 34,247 ratings — published 2022
Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot (Paperback)
by (shelved 9 times as restaurant)
avg rating 3.87 — 537 ratings — published 2007
See You at Harry's (Hardcover)
by (shelved 9 times as restaurant)
avg rating 4.13 — 13,820 ratings — published 2012
Your Table Is Ready: Tales of a New York City Maître D' (Hardcover)
by (shelved 8 times as restaurant)
avg rating 3.69 — 12,234 ratings — published 2022
The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM (Hardcover)
by (shelved 6 times as restaurant)
avg rating 3.92 — 131 ratings — published 1989
Waiter Rant: Thanks for the Tip-Confessions of a Cynical Waiter (Hardcover)
by (shelved 5 times as restaurant)
avg rating 3.55 — 14,543 ratings — published 2008
Service Included: Four-Star Secrets of an Eavesdropping Waiter (Hardcover)
by (shelved 5 times as restaurant)
avg rating 3.46 — 4,230 ratings — published 2007
The Blue Bistro (Mass Market Paperback)
by (shelved 4 times as restaurant)
avg rating 3.96 — 76,362 ratings — published 2005
Saturday Night at the Lakeside Supper Club (Hardcover)
by (shelved 3 times as restaurant)
avg rating 3.61 — 30,940 ratings — published 2023
Eat Mor Chikin: Inspire More People: Doing Business the Chick-fil-A Way (Hardcover)
by (shelved 3 times as restaurant)
avg rating 4.05 — 1,189 ratings — published 2002
The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York (Paperback)
by (shelved 3 times as restaurant)
avg rating 3.94 — 53,813 ratings — published 1977
Sweetbitter (Hardcover)
by (shelved 3 times as restaurant)
avg rating 3.33 — 78,821 ratings — published 2016
Quentins (Paperback)
by (shelved 3 times as restaurant)
avg rating 3.95 — 27,768 ratings — published 2002
3 Star Chef (Hardcover)
by (shelved 2 times as restaurant)
avg rating 4.23 — 120 ratings — published 1988
World Atlas of Wine (Hardcover)
by (shelved 2 times as restaurant)
avg rating 4.48 — 1,354 ratings — published 1971
Your Restaurant Sucks!: Embrace The Suck. Unleash Your Restaurant. Become Outstanding. (Your Restaurant Sucks Trilogy Book 1)
by (shelved 2 times as restaurant)
avg rating 4.29 — 38 ratings — published
Pizza for Birds (Chez Bob, 2)
by (shelved 2 times as restaurant)
avg rating 3.36 — 244 ratings — published
Peking Duck and Cover (Noodle Shop Mystery, #10)
by (shelved 2 times as restaurant)
avg rating 3.95 — 1,474 ratings — published 2024
Dim Sum Palace (Hardcover)
by (shelved 2 times as restaurant)
avg rating 4.06 — 915 ratings — published 2023
Ashes to Ashes, Crust to Crust (Deep Dish Mysteries, #2)
by (shelved 2 times as restaurant)
avg rating 4.06 — 1,204 ratings — published 2023
Six Feet Deep Dish (Deep Dish Mysteries, #1)
by (shelved 2 times as restaurant)
avg rating 3.82 — 2,349 ratings — published 2022
Covert Cows and Chick-fil-A: How Faith, Cows, and Chicken Built an Iconic Brand (Hardcover)
by (shelved 2 times as restaurant)
avg rating 4.05 — 916 ratings — published 2019
No Parm No Foul (Grilled Cheese Mysteries #2)
by (shelved 2 times as restaurant)
avg rating 3.95 — 1,809 ratings — published 2022
Hot and Sour Suspects (A Noodle Shop Mystery, #8)
by (shelved 2 times as restaurant)
avg rating 3.84 — 2,520 ratings — published 2022
Out of Line: A Life of Playing with Fire (Hardcover)
by (shelved 2 times as restaurant)
avg rating 3.72 — 863 ratings — published 2017
Chez Bob (Hardcover)
by (shelved 2 times as restaurant)
avg rating 4.28 — 1,760 ratings — published 2021
![Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1418769327l/22716561._SX50_.jpg)
Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] (Hardcover)
by (shelved 2 times as restaurant)
avg rating 4.52 — 3,023 ratings — published 2015
Faviken (Hardcover)
by (shelved 2 times as restaurant)
avg rating 4.41 — 403 ratings — published 2012
A Pho Love Story (Hardcover)
by (shelved 2 times as restaurant)
avg rating 3.65 — 22,509 ratings — published 2021
The Complete Restaurant Management Guide (Hardcover)
by (shelved 2 times as restaurant)
avg rating 4.67 — 3 ratings — published 1998
Death by Dumpling (Noodle Shop Mystery, #1)
by (shelved 2 times as restaurant)
avg rating 3.65 — 13,896 ratings — published 2018
Worth the Risk (Pine Valley, #1)
by (shelved 2 times as restaurant)
avg rating 3.91 — 978 ratings — published
Dine With Me (Table for Two #2)
by (shelved 2 times as restaurant)
avg rating 4.03 — 569 ratings — published 2019
Murder Lo Mein (A Noodle Shop Mystery, #3)
by (shelved 2 times as restaurant)
avg rating 3.77 — 4,779 ratings — published 2019
Happy Belly, Happy Smile (Hardcover)
by (shelved 2 times as restaurant)
avg rating 3.40 — 131 ratings — published 2009
Tossed Into Love (Fluke My Life, #3)
by (shelved 2 times as restaurant)
avg rating 4.14 — 8,094 ratings — published 2018
The Rosie Project (Don Tillman, #1)
by (shelved 2 times as restaurant)
avg rating 4.01 — 593,757 ratings — published 2013
Queen of Klutz (The Sibby Series, #1)
by (shelved 2 times as restaurant)
avg rating 4.26 — 5,485 ratings — published 2015
Last Night at the Lobster (Hardcover)
by (shelved 2 times as restaurant)
avg rating 3.60 — 13,473 ratings — published 2007
The Opposite of You (Opposites Attract, #1)
by (shelved 2 times as restaurant)
avg rating 4.01 — 12,021 ratings — published 2017
The Coincidence of Coconut Cake (Paperback)
by (shelved 2 times as restaurant)
avg rating 3.72 — 19,955 ratings — published 2015
Tantalize (Tantalize, #1)
by (shelved 2 times as restaurant)
avg rating 3.31 — 13,281 ratings — published 2007
The Restaurant at the End of the Universe (The Hitchhiker's Guide to the Galaxy, #2)
by (shelved 2 times as restaurant)
avg rating 4.20 — 315,639 ratings — published 1980
The Third Plate: Field Notes on the Future of Food (Hardcover)
by (shelved 2 times as restaurant)
avg rating 4.28 — 7,298 ratings — published 2014
Cooking Up a Business: Lessons from Food Lovers Who Turned Their Passion into a Career -- and How You Can, Too (Paperback)
by (shelved 2 times as restaurant)
avg rating 3.91 — 216 ratings — published 2013
Yes, Chef (Hardcover)
by (shelved 2 times as restaurant)
avg rating 3.86 — 18,691 ratings — published 2012
Memoir of the Sunday Brunch (Paperback)
by (shelved 2 times as restaurant)
avg rating 3.66 — 1,032 ratings — published 2012
The Gramercy Tavern Cookbook (Kindle Edition)
by (shelved 2 times as restaurant)
avg rating 4.14 — 160 ratings — published 2013
“Sardines have been considered a low-grade fish since the old days. Unlike sea bream, left-eyed flounder and sweetfish, they're never used in first-class restaurants.
They've always been used as fertilizer in the fields or food for fish farms. People treat them as the lowest fish there is."
"Hmm..."
"Recently the size of the sardine catch has decreased, so people have begun to value them. But the chef here has been making sardine dishes since back when people thought of them as worthless.
You could almost say the chef here...
... has staked his life on this fish.
This place may seem shabby compared to a luxurious ryōtei that takes pride in using expensive ingredients...
But the food here is sincere and earnest. This restaurant is far more attractive to me than the average first-class ryōtei.
It may look shabby, but his spirit is noble. That's because the chef believed in himself and created this place from scratch by his own effort.”
― Izakaya: Pub Food
They've always been used as fertilizer in the fields or food for fish farms. People treat them as the lowest fish there is."
"Hmm..."
"Recently the size of the sardine catch has decreased, so people have begun to value them. But the chef here has been making sardine dishes since back when people thought of them as worthless.
You could almost say the chef here...
... has staked his life on this fish.
This place may seem shabby compared to a luxurious ryōtei that takes pride in using expensive ingredients...
But the food here is sincere and earnest. This restaurant is far more attractive to me than the average first-class ryōtei.
It may look shabby, but his spirit is noble. That's because the chef believed in himself and created this place from scratch by his own effort.”
― Izakaya: Pub Food
“. Running a restaurant isn’t just about serving food—it’s about serving memories. People don’t come back for what you put on the plate, but for what you leave in their hearts.....It’s like a good wine, isn’t it? It’s never just about the grapes or the bottle. It’s about the sun that ripened the fruit, the soil that fed it, the hands that picked it. Every sip tells a story, and if that story is genuine, people will remember it.”
― The Strength of Fragile Days: A Long Journey Across the Middle Lands
― The Strength of Fragile Days: A Long Journey Across the Middle Lands
