Download PDF Becoming a Restaurateur (Masters at Work)
Download PDF Becoming a Restaurateur (Masters at Work)
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Becoming a Restaurateur (Masters at Work)
Download PDF Becoming a Restaurateur (Masters at Work)
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About the Author
Patric Kuh, who started his career cooking in restaurants, is the author of The Last Days of Haute Cuisine, a history of the American restaurant business which won the James Beard Foundation’s award for writing on food. He was Los Angeles Magazine’s restaurant critic from 2000-2017, and the recipient of both the James Beard Award for best restaurant critic in America and the Craig Claiborne Distinguished Restaurant Review Award in 2011. Kuh has been published in Gourmet, Bon Appetit, Food & Wine, and Saveur.
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Product details
Series: Masters at Work
Hardcover: 128 pages
Publisher: Simon & Schuster (May 7, 2019)
Language: English
ISBN-10: 1982103302
ISBN-13: 978-1982103309
Product Dimensions:
5 x 0.8 x 7 inches
Shipping Weight: 6.6 ounces (View shipping rates and policies)
Average Customer Review:
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Amazon Best Sellers Rank:
#4,204,703 in Books (See Top 100 in Books)
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