Livro The Art of the Restaurateur - Nicholas Lander

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.

Editor Phaidon & Nicholas Lander

Idioma Inglês

Encadernação Capa dura

Páginas 352

Dimensões 24,5 × 17,2 cm

ISBN 9780714864693