Offering a complete view of every aspect of the dining experience, restaurant critic and food columnist Steven Shaw serves up all the dish on how to get the most from the restaurant experience.

This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process.

Features 120 recipes from the New York restaurant along with personal anecdotes celebrating the joy of cooking elegant meals.

A dream come true for both the owners and patrons. The Sardine Factory, created by two men with the hope of starting a restaurant that would last a lifetime, is a wonderful culinary treat for all.

The novel follows Kitterina Kittridge in her career in the kitchen which eventually leads to romance with a man who suggests they open a franchise.

This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafés and humble fast food joints.

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out.

Palizzi Social Club is 100 years old this year in South Philly, but it was after chef Joey Baldino took over from his late uncle Ernie that business really started to boom.