• RRP: £24.95
  • You Save: £4.99 (20%)
FREE Delivery in the UK.
In stock.
Dispatched from and sold by Amazon. Gift-wrap available.
Quantity:1
The Art of the Restaurate... has been added to your Basket
+ £2.80 UK delivery
Used: Very Good | Details
Condition: Used: Very Good
Comment: Ships from USA. Allow 10 - 28 days for delivery to UK, additional week other countries.... Publisher overstock or return with minor shelfwear. May have remainder mark. Ships from USA. Allow 10 - 28 days for delivery to UK, additional week other countries. Reliable carrier.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 6 images

The Art of the Restaurateur Hardcover – 17 Sep 2012

4.2 out of 5 stars 14 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
"Please retry"
£19.96
£14.54 £11.71
Note: This item is eligible for click and collect. Details
Pick up your parcel at a time and place that suits you.
  • Choose from over 13,000 locations across the UK
  • Prime members get unlimited deliveries at no additional cost
How to order to an Amazon Pickup Location?
  1. Find your preferred location and add it to your address book
  2. Dispatch to this address when you check out
Learn more
£19.96 FREE Delivery in the UK. In stock. Dispatched from and sold by Amazon. Gift-wrap available.
click to open popover

Special Offers and Product Promotions


Frequently Bought Together

  • The Art of the Restaurateur
  • +
  • Setting the Table: Lessons and inspirations from one of the worlds leading entrepreneurs
  • +
  • Restaurant Success by the Numbers, Revised: A Money-Guy's Guide to Opening the Next New Hot Spot
Total price: £42.72
Buy the selected items together

Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.




Product details

  • Hardcover: 351 pages
  • Publisher: Phaidon Press; 1st edition (17 Sept. 2012)
  • Language: English
  • ISBN-10: 0714864692
  • ISBN-13: 978-0714864693
  • Product Dimensions: 18.4 x 3.2 x 25.4 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 49,262 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

"Nobu wasn't built in a day. In Nicholas Lander's gorgeous illustrated book. . .Drew Nieporent and 19 other proprietors reveal what it takes (pluck, creativity, Clintonian people skills) to run a top dining establishment. A must-read for restaurant lovers." - "Details"

." . .serves as an excellent primer to the world of running a restaurant. In a world where chefs get all the attention, it's nice to see the incredibly difficult work of restaurateur get its due." - "Eater National"

"In an age of celebrity chefs, this book turns its eye on the unsung heroes of the restaurant industry. In retelling stories of the rise of our era's most famous restaurants and the owners behind them, the book studies successes and failures of each, as well as their decisions behind such aspects as location, design, menus, and more." - "La Cucina Italiana"

"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
"Nobu wasn't built in a day. In Nicholas Lander's gorgeous illustrated book. . .Drew Nieporent and 19 other proprietors reveal what it takes (pluck, creativity, Clintonian people skills) to run a top dining establishment. A must-read for restaurant lovers." - "Details"
." . .serves as an excellent primer to the world of running a restaurant. In a world where chefs get all the attention, it's nice to see the incredibly difficult work of restaurateur get its due." - "Eater National"
"In an age of celebrity chefs, this book turns its eye on the unsung heroes of the restaurant industry. In retelling stories of the rise of our era's most famous restaurants and the owners behind them, the book studies successes and failures of each, as well as their decisions behind such as aspects as location, design, menus, and more." - "La Cucina Italiana"
"Most ["Restaurant Hospitality"] readers who read this one will likely deliver the same verdict: "Finally, a book about us!" - "Restaurant Hospitality"
"If you've ever wondered what goes into running a single stalwart or growing empire, now's your chance to learn." - "The Wall Street Journal"
." . .the book also offers food for thought on the restaurateur's art. . .Lander does not resort to the waspish prose that makes some other restaurant critics fun to read. But in these splendid establishments perhaps there was simply nothing to sneer at." - "The Economist"
"So many people fantasize about starting their own restaurant and few have the slightest idea of what it takes. Meet 20 of the greats including Danny Meter and Joe Bastianich to learn the elements that make for an establishment's success and staying power. (Love the illustrations, too!) - "GOOP"
." . .Lander offers a globe-trotting tour of gastronomic proportions. The culinary writing is restrained. . .without a hint of snobbery, and an absence of interest in all things trendy. . .Look for valuable lessons and sound advice." - " Macleans"

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. He has met, become friends with, celebrated and commiserated with restaurateurs all over the world, and his website, www.nicklander.com, has a large international following.


Customer Reviews

4.2 out of 5 stars
Share your thoughts with other customers

Top Customer Reviews

Format: Hardcover Verified Purchase
These days there are endless books about celebrity chefs, to such an the extent that the public often forgets about the restaurateur, the person who actually sets up a restaurant, defines its vision and takes the financial risks. This book neatly fills this vacuum, with chapters on twenty successful restaurateurs from around the world, though with an understandable slight emphasis on the UK. Mr Lander is particularly well qualified to write such a book, as prior to his position as restaurant critic at the Financial Times he set up L'Escargot, an iconic Soho restaurant, in the 1980s. Indeed the opening chapter of the work, covering the early days of L'Escargot, is perhaps the most engaging of all, based as it is on first hand experience. There are one or two small quibbles; there are a few editing slips (e.g. the incorrect use of "disinterested" instead of "uninterested"), and I would have liked to have heard a little more about the failures as well as the successes. All but one of the restaurateurs featured has had to close at least one of their restaurants, and in many ways analysis of the reasons for such failures would be every bit as interesting as documenting their many successes. However these are minor niggles, as Mr Lander unveils some genuinely interesting stories as he interviews the very different restaurateurs in his book. Above all, his own passion for the business comes through strongly. This is a healthy balance to the glut of books about celebrity chefs, and well worth a read.
Comment 16 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
This is a very interesting book that should really be called 'a celebration of the restaurateur' rather than 'the art of...'.

Each chapter is a fascinating snapshot of a particular restaurateur, followed by a brief tackling of a specific issue, like naming a restaurant or dealing with suppliers. However, the emphasis is firmly on the former, and this is no attempt to guide the reader through the intricacies of making a success in the trade.

This has its upsides and downsides. The main downside is that there wasn't enough red meat in it for me - each restaurateur is interesting, of course, and different. But there was too little of those intricacies, scattered about in each little snapshot and then summarised (in brief and general form) in the brief bits that follow.

This needn't be a problem - after all, there are plenty of other books that explain everything from the business model to the seating plan of a good and a bad restaurant. I could also say that there was no real sense of narrative through the book, thanks to its disjointed style. I wasn't on a journey with the author (and in fact the author's writing style isn't particularly welcoming).

However, the real reason this book is less enjoyable than it could be is that all the restaurateurs are successful - hence my comment about 'celebration of...'. Nicholas Lander is a restaurant reviewer, and must know that one of the best things about opening up the review section of a paper is wondering whether it's going to be a 5 star or 1 star place. 3 stars, or relentless 5 stars (as we have here) simply become boring. There simply isn't the light and shade to sustain the approach of snapshot after snapshot.

That said, it's a very, very decent book and a really good read. It just could be better.
Comment 4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
A well written and interesting tale, but I am not sure who its for. Tales of interviews with successful restaurateurs tend to be rather similar; 'I had a great idea for a place, very hard work, nearly failed, but made it in the end". Might have been interesting to leaven this a bit; maybe to read about some failures, or even some recipes, or some practical tips for smaller and less ambitious places than the multi-million dollar investments described here. Jolly enough - but what exactly was the point being made?
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
I really meant to finish this book, I really did. But half way, I couldn't wade through any more, so skimmed the balance. Maybe something's wrong with me. It is well written, full of information and the subjects are, or ought to be, excitingly interesting. But I found it dull.
I think the fault lies with the premise on which the author has based the book. Having had a few years of being a restaurateur - he and his wife, the wine writing icon Jancis Robinson, bought the delightful Greek Street, Soho, property housing the long-established French restaurant "L'Escargot Bienvenu" in 1981, renovated it and ran it for seven years, when ill health forced him to sell it - he not only approaches the interviews with 20 internationally renowned restaurant owners as a fellow professional, but interpolates his own views on how it all should be done. Perhaps writing restaurant critiques for the Financial Times for 21 years coloured each article to something more akin to a business profile than one of a provider of food. Indeed, "The Business of being a Restaurateur" might be a more appropriate title.
And then, non or occasional habitués of high end eating places might know the their names, but not those of the owners. So it ought to be interesting to know the ins-and-outs of the people who made famous El Buli, Le Bernardin, Tribeca, Nobu and so forth. Mr Lander's accounts are patiently, competently presented, but I longed to know about the passion, the excitements, the pratfalls, the families, the heaven and heartbreak. Above all I wanted to know about the approach to food. Page followed page of solid text, broken only by occasional spare, rather dreary line drawings. I yearned for New York Times rather than Financial Times style.
Read more ›
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews



Feedback