A Restaurateur Remembers

Michael Olivier has captured the very essence of local cooking and food in this beautifully illustrated and designed book.

Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s, and has continued with the rise of the celebrity chef. Restaurateurs are hugely important but rarely written about and significantly under-appreciated. The profession, other than its commercial and social aspects, has a fundamental human appeal: restaurateurs derive their name and profession from the French verb restaurer when their role was to restore the health of travellers battered by the potholes of French roads in the early 19th century. The role has changed a lot since then, and continues to evolve in fascinating ways."

An “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review). In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times “The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post “A rich, complex account.” ?Kirkus Reviews (starred review)

Len Berg's Restaurant was an institution in Macon, Georgia, for almost a century. In later years, when owner Jeff Amerson ordered the annual billboard that simply said, "H.M.F.P.I.C. You Know Where," customers knew. They knew where to find "home made fresh peach ice cream" on June 1. Throughout the year, they knew where to find black-eyed peas, salmon croquettes, turnip greens, cornbread, lemon meringue pie, and more. They knew where to find classic Southern food that was good for the soul. Thirty beloved recipes appear in this text, but Remembering Len Berg's Restaurant is more about the place and about the people who kept the establishment a favourite destination for good food for almost 100 years. Leonard Berg, son of a German Jewish immigrant, created a restaurant in the early part of the twentieth century at a time when public dining served the needs of weary travellers. Berg adapted and grew his business as the industry evolved, and by the time he sold it to Arthur Barry in 1943, Len Berg's Restaurant was a well-known part of the Macon community serving lunch and dinner to businessmen, families, and travellers. From his earliest days as a restaurateur, Arthur Barry employed a young Jeff Amerson, the man who took over as proprietor in 1969. Amerson, and then his son Jerry, ushered the iconic Southern restaurant into the twenty-first century before passing the torch to new owners. Years after the Amerson family sold Len Berg's Restaurant, and years after it closed, former patrons still recall favorites from the menu and express a fondness for the sweet tastes of a place in memory. Like a tall, cool glass of sweet iced tea or a "little bit" of H.M.F.P.I.C., Remembering Len Berg's Restaurant will help satisfy their hunger for a piece of Macon history.

In this culinary memoir, readers get a personal tour of the storied New Orleans restaurant with the woman who put it—and Creole cuisine—on the map. Meet Ella Brennan: mother, mentor, blunt-talking fireball, and matriarch of a New Orleans restaurant empire. Ella is famous for bringing national attention to Creole cuisine, and her unique vision is best summed up in her own words: "I don’t want a restaurant where a jazz band can’t come marching through." In this candid autobiography, Ella shares her life story from childhood in the Great Depression to opening acclaimed eateries. When the Brennans launched Commander’s Palace, it became the city’s most popular restaurant. Many of the city’s most famous chefs such as Paul Prudhomme, Emeril Lagasse, Troy McPhail, and many others, got their start there. Miss Ella of Commander’s Palace describes the drama, the disasters, and the abundance of love, sweat, and grit it takes to become the matriarch of New Orleans’ finest restaurant empire.

This book is an attempt to discredit the notion that independent restaurants can't compete with Chains. It takes planning, ingenuity and dedication. Stan's story is how he started out with limited knowledge and capital to become one of the more successful operators in his area.

Remembering the Modoc War: Redemptive Violence and the Making of American Innocence

Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for wannabe restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you’ll find all the advice you need to start and run a successful restaurant. Even if you don’t know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it do better, Running a Restaurant For Dummies offers unbeatable tips and advice of bringing in hungry customers. From start to finish, you’ll learn everything you need to know to succeed: Put your ideas on paper with a realistic business plan Attract investors to help get the business off the ground Be totally prepared for your grand opening Make sure your business is legal and above board Hire and train a great staff Develop a delicious menu If you’re looking for expert guidance from people in the know, then Running a Restaurant For Dummies is the only book you need. Written by Michael Garvey, co-owner of the famous Oyster Bar at Grand Central, with help from writer Heather Dismore and chef Andy Dismore, this book covers all the bases, from balancing the books to training staff and much more: Designing and theme and a concept Taking over an existing restaurant or buying into a franchise Stocking and operating a bar Working with partners and other investors Choose a perfect location Hiring and training an excellent staff Pricing menu items Designing the interior of the restaurant Purchasing and managing supplies Marketing your restaurant to customers If you’re looking for a new career as a restaurateur, or you need new ideas for your struggling restaurant, Running a Restaurant For Dummies offers expert advice in a fun, friendly format. Packed with practical advice and expert wisdom on every aspect of the food service business, this guide is all you need to get cooking.

He’s finally back… but time doesn’t heal all wounds William Kauffman is back in his Michigan hometown, but not for long. When he runs into his high school sweetheart, Annie Curtis, she’s a reminder of everything and everyone he left behind, without an explanation, years ago. Are a sick mother, a failing diner, two adorable children and the woman he’s never stopped loving enough to make him right past wrongs and stay?

You Are Here—>God’s Heart You have been embraced with an outrageous authenticity of an exchanged life, His for yours. Most believers have never been taught that God is always in a good mood and totally in love with them. As a result, families and churches create shaming cultures that place Christians in spiritual bondage. Remember Who You Are presents the truth that only the powerful love of God and a revelation of who you are to Him can break this too-common oppression. Then you can be confident knowing you are loved and carry the authority Jesus gave you as His Bride. Thought-provoking chapter topics include: The True Nature of God Is there Spiritual Abuse? Humanity’s Deepest Issue God Believes in You God Says You Have All Authority Remember Who You Are challenges you to examine what you believe about yourself in light of your relationship with God as the Bride of Christ. Very helpful with this self-examination are the in-depth, interactive study questions that accompany each chapter.