Restaurant Review Journal: Record & Review, Notes, Write Restaurants Reviews Details Log, Gift, Book, Notebook, Diary PDF Download
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Author: Amy Newton
Publisher:
ISBN: 9781649442352
Category : Travel
Languages : en
Pages : 90
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Book Description
This Restaurant Journal is perfect to record your experiences at restaurants, whether you are a food critic or just enjoy dining out. This journal/diary will help you keep track of your experiences at restaurants, which you like and don't like. Each page contains prompts that include: Restaurant Name- Restaurant Name, Date of Visit, Time of Reservation, Server Name, Manager on Duty. Party Members - Names, Meals Ordered, Quality, Price. Service - Warm Welcome?, Attentiveness & Pace of Service, Gave Good Recommendations?, Accuracy of Service. Beverage Service - Good Recommendations?, Experience Details?. Cleanliness - Restaurant Cleanliness, Restroom Cleanliness. Overall Review & Impressions - Would You Recommend?, Opportunities for Improvement. Mileage, Compensation, Received - Blank Lined to Write Your Number. Can also make a great gift for that special person. Perfect gifts for your family and friends. You will be able to keep all your information about the restaurants for writing your reviews all in one place and record your favorite, comes in handy. Size is 6x9 inches, 88 pages, white paper, soft matte finish cover, paperback. Easy to use daily. Get one now
Author: Amy Newton
Publisher:
ISBN: 9781649442352
Category : Travel
Languages : en
Pages : 90
Get Book Here
Book Description
This Restaurant Journal is perfect to record your experiences at restaurants, whether you are a food critic or just enjoy dining out. This journal/diary will help you keep track of your experiences at restaurants, which you like and don't like. Each page contains prompts that include: Restaurant Name- Restaurant Name, Date of Visit, Time of Reservation, Server Name, Manager on Duty. Party Members - Names, Meals Ordered, Quality, Price. Service - Warm Welcome?, Attentiveness & Pace of Service, Gave Good Recommendations?, Accuracy of Service. Beverage Service - Good Recommendations?, Experience Details?. Cleanliness - Restaurant Cleanliness, Restroom Cleanliness. Overall Review & Impressions - Would You Recommend?, Opportunities for Improvement. Mileage, Compensation, Received - Blank Lined to Write Your Number. Can also make a great gift for that special person. Perfect gifts for your family and friends. You will be able to keep all your information about the restaurants for writing your reviews all in one place and record your favorite, comes in handy. Size is 6x9 inches, 88 pages, white paper, soft matte finish cover, paperback. Easy to use daily. Get one now
Author: Jacqueline Briggs Martin
Publisher: Lerner Publishing Group
ISBN: 1430131691
Category : Juvenile Nonfiction
Languages : en
Pages : 32
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Book Description
Describes the L.A. street cook's life, including working in his family's restaurant as a child, figuring out what he wanted to do with his life, and his success with his food truck and restaurant.
Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0812994108
Category : Cooking
Languages : en
Pages : 622
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Book Description
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Author: Eric Holt-Giménez
Publisher: NYU Press
ISBN: 1583676600
Category : Business & Economics
Languages : en
Pages : 280
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Book Description
How our capitalist food system came to be -- Food, a special commodity -- Land and property -- Capitalism, food, and agriculture -- Power and privilege in the food system: gender, race and class -- Food, capitalism, crises and solutions
Author: Amanda Little
Publisher: Harmony
ISBN: 080418903X
Category : Business & Economics
Languages : en
Pages : 354
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Book Description
"In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change"--
Author: Roger L. Martin
Publisher: Harvard Business Press
ISBN: 1647820073
Category : Business & Economics
Languages : en
Pages : 219
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Book Description
American democratic capitalism is in danger. How can we save it? For its first two hundred years, the American economy exhibited truly impressive performance. The combination of democratically elected governments and a capitalist system worked, with ever-increasing levels of efficiency spurred by division of labor, international trade, and scientific management of companies. By the nation's bicentennial celebration in 1976, the American economy was the envy of the world. But since then, outcomes have changed dramatically. Growth in the economic prosperity of the average American family has slowed to a crawl, while the wealth of the richest Americans has skyrocketed. This imbalance threatens the American democratic capitalist system and our way of life. In this bracing yet constructive book, world-renowned business thinker Roger Martin starkly outlines the fundamental problem: We have treated the economy as a machine, pursuing ever-greater efficiency as an inherent good. But efficiency has become too much of a good thing. Our obsession with it has inadvertently shifted the shape of our economy, from a large middle class and smaller numbers of rich and poor (think of a bell-shaped curve) to a greater share of benefits accruing to a thin tail of already-rich Americans (a Pareto distribution). With lucid analysis and engaging anecdotes, Martin argues that we must stop treating the economy as a perfectible machine and shift toward viewing it as a complex adaptive system in which we seek a fundamental balance of efficiency with resilience. To achieve this, we need to keep in mind the whole while working on the component parts; pursue improvement, not perfection; and relentlessly tweak instead of attempting to find permanent solutions. Filled with keen economic insight and advice for citizens, executives, policy makers, and educators, When More Is Not Better is the must-read guide for saving democratic capitalism.
Author: Rachel Kushner
Publisher: Simon and Schuster
ISBN: 1982157690
Category : Biography & Autobiography
Languages : en
Pages : 272
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Book Description
A career-spanning anthology of essays on politics and culture by the best-selling author of The Flamethrowers includes entries discussing a Palestinian refugee camp, an illegal Baja Peninsula motorcycle race, and the 1970s Fiat factory wildcat strikes.
Author: Meredith Erickson
Publisher: Ten Speed Press
ISBN: 1607748746
Category : Cooking
Languages : en
Pages : 354
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Book Description
A lushly photographed cookbook and travelogue showcasing the regional cuisines of the Alps, including 80 recipes for the elegant, rustic dishes served in the chalets and mountain huts situated among the alpine peaks of Italy, Austria, Switzerland, and France. “A passionate exploration of all things Alpine . . . this one is a must-have for every ski bum foodie.”—Vogue NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW From the wintry peaks of Chamonix and the picturesque trails of Gstaad to the remote villages of the Gastein Valley, the alpine regions of Europe are all-season wonderlands that offer outdoor adventure alongside hearty cuisine and intriguing characters. In Alpine Cooking, food writer Meredith Erickson travels through the region--by car, on foot, and via funicular--collecting the recipes and stories of the legendary stubes, chalets, and refugios. On the menu is an eclectic mix of mountain dishes: radicchio and speck dumplings, fondue brioche, the best schnitzel recipe, Bombardinos, warming soups, wine cave fonduta, a Chartreuse soufflé, and a host of decadent strudels and confections (Salzburger Nockerl, anyone?) served with a bottle of Riesling plucked from the snow bank beside your dining table. Organized by country and including logistical tips, detailed maps, the alpine address book, and narrative interludes discussing alpine art and wine, the Tour de France, high-altitude railways, grand European hotels, and other essential topics, this gorgeous and spectacularly photographed cookbook is a romantic ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone who feels the pull of the peaks. Praise for Alpine Cooking “This generous cookbook and travelogue will have readers booking trips to the Alps of Italy, France, Austria, and Switzerland. . . . Erickson beautifully captures Alpine food and culture in this standout volume.”—Publishers Weekly (starred review)
Author: Lauren Sandler
Publisher: Random House Trade Paperbacks
ISBN: 039958997X
Category : Social Science
Languages : en
Pages : 353
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Book Description
A NEW YORK TIMES NOTABLE BOOK • From an award-winning journalist, a poignant and gripping immersion in the life of a young, homeless single mother amid her quest to find stability and shelter in the richest city in America LONGLISTED FOR THE PEN/JEAN STEIN BOOK AWARD • “Riveting . . . a remarkable feat of reporting.”—The New York Times Camila is twenty-two years old and a new mother. She has no family to rely on, no partner, and no home. Despite her intelligence and determination, the odds are firmly stacked against her. In this extraordinary work of literary reportage, Lauren Sandler chronicles a year in Camila’s life—from the birth of her son to his first birthday—as she navigates the labyrinth of poverty and homelessness in New York City. In her attempts to secure a safe place to raise her son and find a measure of freedom in her life, Camila copes with dashed dreams, failed relationships, the desolation of abandonment, and miles of red tape with grit, humor, and uncanny resilience. Every day, more than forty-five million Americans attempt to survive below the poverty line. Every night, nearly sixty thousand people sleep in New York City-run shelters, 40 percent of them children. In This Is All I Got, Sandler brings this deeply personal issue to life, vividly depicting one woman's hope and despair and her steadfast determination to change her life despite the myriad setbacks she encounters. This Is All I Got is a rare feat of reporting and a dramatic story of survival. Sandler’s candid and revealing account also exposes the murky boundaries between a journalist and her subject when it becomes impossible to remain a dispassionate observer. She has written a powerful and unforgettable indictment of a system that is often indifferent to the needs of those it serves, and that sometimes seems designed to fail. Praise for This Is All I Got “A rich, sociologically valuable work that’s more gripping, and more devastating, than fiction.”—Booklist “Vivid, heartbreaking. . . . Readers will be moved by this harrowing and impassioned call for change.”—Publishers Weekly “A closely observed chronicle . . . Sandler displays her journalistic talent by unerringly presenting this dire situation. . . . An impressive blend of dispassionate reporting, pungent condemnation of public welfare, and gritty humanity.” —Kirkus Reviews
Author: Tara Dairman
Publisher: Penguin
ISBN: 0142426369
Category : Juvenile Fiction
Languages : en
Pages : 305
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Book Description
“A scrumptious gem of a story!”—Jennifer A. Nielsen, New York Times bestselling author of The False Prince Meet Gladys Gatsby: New York’s toughest restaurant critic. (Just don’t tell anyone that she’s in sixth grade.) Gladys Gatsby has been cooking gourmet dishes since the age of seven, only her fast-food-loving parents have no idea! Now she’s eleven, and after a crème brûlée accident (just a small fire), Gladys is cut off from the kitchen (and her allowance). She’s devastated but soon finds just the right opportunity to pay her parents back when she’s mistakenly contacted to write a restaurant review for one of the largest newspapers in the world. But in order to meet her deadline and keep her dream job, Gladys must cook her way into the heart of her sixth-grade archenemy and sneak into New York City—all while keeping her identity a secret! Easy as pie, right?
