Showing results for "danny meyer"

The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake ShackSeventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around?...

NEW YORK TIMES BESTSELLER • Restaurateur and entrepreneur Danny Meyer reveals the secrets of his widely admired leadership philosophy and the tools he uses to build an energized, cohesive, and motivated culture.“Danny Meyer’s stories and lessons are as memorable as the flavors in his restaurants. I’ve been waiting two decades for this book, and it was worth it.”—Adam Grant, #1 New York Times bestselling author of Hidden Potential ...

The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake ShackSeventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around?...

Stylish, trend-setting, and bold, Vine Talk's host Stanley Tucci invites a panel of celebrity friends to join him for engaging conversation and blind taste-tests from different selections of world famous wineries each week. Regardless of personal expertise, all can enjoy the intriguing dialogue from each diverse panel.

"Dinners that chefs whip up for their kitchen- and waitstaffs before the evening's guests pile in serve as an object lesson in thoughtful meal planning." — BooklistSome of the best food you'll never eat in a restaurant . . . Family Table takes you behind the scenes of Danny Meyer's restaurant empire to share the food that the chefs make for one another before they cook for you.Each day, before the lunch and dinner services, the staff sits do...

A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef.Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create a...

The award–winning restaurant offers recipes revealing "what goes into the restaurant's mingling of French, Italian and other cuisines. . . . [I]mpressive" ( Publishers Weekly).Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. Now its devoted fans can savor the restaurant's marvelous dishes, trademark hospitality, and warm decor at home.Offered are recipes for 160 of Union Square Cafe's classic dishes, from...

NEW YORK TIMES BESTSELLER • Restaurateur and entrepreneur Danny Meyer reveals the secrets of his widely admired leadership philosophy and the tools he uses to build an energized, cohesive, and motivated culture.“Danny Meyer’s stories and lessons are as memorable as the flavors in his restaurants. I’ve been waiting two decades for this book, and it was worth it.”—Adam Grant, #1 New York Times bestselling author of Hidden Potential ...

This unique combination of cookbook, memoir, and travelogue features 100 recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.In Peace, Love, & Barbecue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine—its intense smoky flavors, its lore and traditions, and its wild cast of characters.Through conversational anecdotes and black-and-white photographs, readers meet a div...

Finalist for the IACP Cookbook AwardA Washington Post Notable Book of the YearA Smithsonian Best Food Book of the YearLonglisted for the Art of Eating PrizeFeaturing 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 h...

Shake Shack’s first-ever cookbook, with 70 recipes and plenty of stories, fun facts, and pro tips for the home cook and ShackFan, as well as 200 photographs.Follow Shake Shack’s journey around the world; make your own ShackBurgers, crinkle-cut fries, and hand-spun frozen custard shakes at home; and get a glimpse into the culture, community, and inner workings of this global phenomenon.

A beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by a founding editor of Saveur.The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they’re the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Savuer magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperer...