[PDF] Writing In Restaurants eBook

Author : David Mamet
Publisher : Penguin
Page : 177 pages
File Size : 16,38 MB
Release : 1987-10-01
Category : Performing Arts
ISBN : 0140089810

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"Essays in direct line from Stanislavsky, Chekhov, Shaw, and Brecht" —Mike Nichols A collection of essays from Pulitzer Prize winning playwright David Mamet adressing many issues in contemporary American theater Temporarily putting aside his role as playwright, director, and screen-writer, David Mamet digs deep and delivers thirty outrageously diverse vignettes. On subjects ranging from the vanishing American pool hall, family vacations, and the art of being a bitch, to the role of today's actor, his celebrated contemporaries and predecessors, and his undying commitment to the theater, David Mamet's concise style, lean dialogue, and gut-wrenching honesty give us a unique view of the world as he sees it.

Author : David Mamet
Publisher : Penguin
Page : 177 pages
File Size : 49,11 MB
Release : 1987-10-01
Category : Performing Arts
ISBN : 0140089810

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"Essays in direct line from Stanislavsky, Chekhov, Shaw, and Brecht" —Mike Nichols A collection of essays from Pulitzer Prize winning playwright David Mamet adressing many issues in contemporary American theater Temporarily putting aside his role as playwright, director, and screen-writer, David Mamet digs deep and delivers thirty outrageously diverse vignettes. On subjects ranging from the vanishing American pool hall, family vacations, and the art of being a bitch, to the role of today's actor, his celebrated contemporaries and predecessors, and his undying commitment to the theater, David Mamet's concise style, lean dialogue, and gut-wrenching honesty give us a unique view of the world as he sees it.

Author : Paul Freedman
Publisher : Liveright Publishing
Page : 528 pages
File Size : 46,47 MB
Release : 2016-09-20
Category : Cooking
ISBN : 1631492462

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Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining 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 fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).

Author : Amy Newton
Publisher :
Page : 90 pages
File Size : 37,61 MB
Release : 2020-09-02
Category : Travel
ISBN : 9781649442352

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This Restaurant Journal is perfect to record your experiences at restaurants, whether you are a food critic or just enjoy dining out. This journal/diary will help you keep track of your experiences at restaurants, which you like and don't like. Each page contains prompts that include: Restaurant Name- Restaurant Name, Date of Visit, Time of Reservation, Server Name, Manager on Duty. Party Members - Names, Meals Ordered, Quality, Price. Service - Warm Welcome?, Attentiveness & Pace of Service, Gave Good Recommendations?, Accuracy of Service. Beverage Service - Good Recommendations?, Experience Details?. Cleanliness - Restaurant Cleanliness, Restroom Cleanliness. Overall Review & Impressions - Would You Recommend?, Opportunities for Improvement. Mileage, Compensation, Received - Blank Lined to Write Your Number. Can also make a great gift for that special person. Perfect gifts for your family and friends. You will be able to keep all your information about the restaurants for writing your reviews all in one place and record your favorite, comes in handy. Size is 6x9 inches, 88 pages, white paper, soft matte finish cover, paperback. Easy to use daily. Get one now

Author : Phoebe Damrosch
Publisher : Harper Collins
Page : 244 pages
File Size : 20,34 MB
Release : 2009-10-13
Category : Biography & Autobiography
ISBN : 0061833789

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A head server at a renowned NYC restaurant dishes out stories and trade secrets from the world of fine dining in this behind-the-scenes memoir. While recent college grad Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the legendary four-star restaurant Per Se, the culinary creation of master chef Thomas Keller. Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining. Along the way, she provides insider dining tips, such as: Never ask your waiter what else he or she does. Never send something back after eating most of it. Never make gagging noises when hearing the specials—someone else at the table might like to order one.

Author : Corey Mintz
Publisher : PublicAffairs
Page : 329 pages
File Size : 11,60 MB
Release : 2021-11-16
Category : Business & Economics
ISBN : 1541758420

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A searing expose of the restaurant industry, and a path to a better, safer, happier meal. In the years before the pandemic, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Uber Eats, DoorDash, and other meal delivery apps was overtaking home cooking. Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change. Then, along came COVID-19. From the farm to the street-side patio, from the sweaty kitchen to the swarm of delivery vehicles buzzing about our cities, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity and charts a path to preserving the joy of eating out in a turbulent era.

Author : Peter Moruzzi
Publisher : Gibbs Smith
Page : 530 pages
File Size : 50,61 MB
Release : 2012-10-01
Category : Travel
ISBN : 1423614496

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Take an illustrated tour of America’s stylish and historic mid-century restaurants in this volume of color photographs and vintage ephemera. Over the years, the softly lit wood-paneled interiors, starched tablecloths, curved booths, tuxedoed captains, and tableside service that once defined continental-style fine dining have given way to more contemporary trends. Yet in American cities large and small, a few historic restaurants have maintained their classic character and old-school ambiance. With vivid new color photography and fascinating vintage ephemera, Classic Dining celebrates the great mid-century restaurants that continue to thrive in New York, the greater Miami area, New Orleans, Las Vegas, the Chicago area, Los Angeles, and across the United States. This volume also includes a directory of mid-century restaurants across America.

Author : John Riordan
Publisher : Harper Collins
Page : 196 pages
File Size : 26,43 MB
Release : 2006-08
Category : Architecture
ISBN : 006089346X

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Cutting-edge architecture and design meets mouthwatering cuisine in Restaurants by Design. Featuring exciting spaces from around the world, this fascinating guide explores the collaborate efforts between world-renowned chefs and some of today's most visionary architects and interior designers. This book examines the particular design approach used in each eatery, from the layout and structure of the physical space to designs for the dishes, linens, lighting, and furnishings, and how they all complement and highlight the food. These restaurants emphasize custom interiors to ensure their patrons are completely immersed in their dinning experience. With full-color illustrations throughout, Restaurants by Design is a must-have for those with an appetite for both good food and good design.

Author : Reggie Nadelson
Publisher : Simon and Schuster
Page : 384 pages
File Size : 26,55 MB
Release : 2023-05-30
Category : Biography & Autobiography
ISBN : 1501116789

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"Explore the iconic and beloved restaurant Balthazar, celebrating its twentieth anniversary in April 2017, in this lovingly crafted, behind-the-scenes look at the legendary New York institution. MK Fisher Award finalist Reggie Nadelson was granted unrestricted access to owner and brilliant restaurateur Keith McNally, the restaurant, the kitchens, the present and past staff, the restaurant's archives, and more. She follows the twenty-four-hour cycle of the SoHo hotspot itself and explores the history of both French brasseries and downtown Manhattan, weaving together a savory tale of design, economics, celebrity, and of course delicious food. Featuring stunning color photographs and ten new recipes from Balthazar head chef Shane McBride and chief baker Paula Oland, this beautiful book celebrates the rich history and continued success of this renowned restaurant."--Publisher's description.

Author : Katie Rawson
Publisher : Reaktion Books
Page : 248 pages
File Size : 15,34 MB
Release : 2019-08-12
Category : History
ISBN : 1789140951

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A global history of restaurants beyond white tablecloths and maître d’s, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular—nor is the history this book tells. Katie Rawson and Elliott Shore highlight stories across time and place, including how chifa restaurants emerged from the migration of Chinese workers and their marriage to Peruvian businesswomen in nineteenth-century Peru; how Alexander Soyer transformed kitchen chemistry by popularizing the gas stove, pre-dating the pyrotechnics of molecular gastronomy by a century; and how Harvey Girls dispelled the ill repute of waiting tables, making rich lives for themselves across the American West. From restaurant architecture to technological developments, staffing and organization, tipping and waiting table, ethnic cuisines, and slow and fast foods, this delectably illustrated and profoundly informed and entertaining history takes us from the world’s first restaurants in Kaifeng, China, to the latest high-end dining experiences.