Restaurateur, entrepreneur, and bestselling author Danny Meyer reveals the secrets of his widely-admired leadership philosophy and the tools he uses to build an energized, cohesive, and motivated culture.'I've been waiting two decades for this book, and it was worth it'—Adam Grant'A master class from one of the great culture builders of our time'—Daniel CoyleIn 2006, Danny Meyer owned ...

Brought to you by Penguin.Restaurateur, entrepreneur, and bestselling author Danny Meyer reveals the secrets of his widely-admired leadership philosophy and the tools he uses to build an energized, cohesive, and motivated culture.In 2006, Danny Meyer owned eleven restaurants, was nurturing a single parkside burger kiosk called Shake Shack, and had just written a bestselling book, Setting the Table, about his company’s unique cultur...

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?...

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?...

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...

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...

One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy.Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitali...

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.

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...

From Delmonico’s to Sylvia’s to Chez Panisse, a daring and original history of dining out in America as told through ten legendary restaurantsCombining a historian’s rigor with a foodie’s palate, 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 the Mandarin, evoking the...

We are living in a time when behavioral change is necessary for our health and survival. Yet we find it exceedingly difficult to transform our own habits, let alone those of other people. Enter Naohiro Matsumura, whose powerful new design method is as astonishingly simple in its logic as it is sophisticated in its psychology. It allows any of us to address challenges in our homes, our public spaces, and our social interactions.As Matsumura shows, a shikake—or "device" in J...

Patrick E. McGovern takes us on a fascinating journey through time to the dawn of brewing when our ancestors might well have made a Palaeo-Brew of wild fruits, honey, cereals, and botanicals. Early beverage-makers must have marveled at the magical process of fermentation. Their amazement grew as they drank the mind-altering drinks, which were to become the medicines, religious symbols, and social lubricants of later cultures.McGovern recounts how the re-created Ancient Ales and Spi...