Joe Bastianich

Light Paperback (1 lb or less)

California

The New York Times Bestselling Book--Great gift for Foodies
 
"The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain's Kitchen Confidential." --Jay McInerney

With a foreword by Mario Batali

Joe Bastianich is unquestionably one of the most successful restaurateurs in America--if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents' neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef partners--his mother, Lidia Bastianich, and Mario Batali.

Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock 'n' roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies and aspiring restauranteurs alike will be hankering to read.

Restaurant Man *FREE BOOK*

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How does a nice Italian boy from Queens turn his passion for food and wine into an empire?

In his winning memoir, Restaurant Man, Joe Bastianich charts his culinary journey from working in his parents' red-sauce joint to becoming one of the country's most successful restaurateurs. Joe first learned the ropes from his father, Felice Bastianich, the ultrapragmatic, self-proclaimed "restaurant man." After college and a year on Wall Street, Joe bought a one-way ticket to Italy and worked in restaurants and vineyards. Upon his return to New York, he partnered with his mother, Lidia, and soon joined forces with Mario Batali, establishing one superlative Italian restaurant after another.

Writing vividly in an authentic New York style that is equal parts rock 'n' roll and hard-ass, bottom-line business reality, Joe explains: how Babbo changed the way people think of Italian restaurants; how Lupa and Esca were born of "hedonistic, boondoggle R&D trips" through Italy; and how Del Posto managed to overcome a menu that was so ambitious that at first it could not even be executed and became the first four-star Italian restaurant in America. He lays the smackdown on the wine industry, explaining that no bottle of wine costs more than five dollars to make.

Joe speaks frankly about friends and foes, but at the heart of the book is the mythical hero Restaurant Man, the old-school, bluecollar guy from Queens who once upon a time learned to sweat it out and make his money through hard work. Throughout he stays true to the real secret of his success--watching costs but being ferociously dedicated to exceeding the customer's expectations on every level and delivering the best dining experience in the world.

Category - Non Fiction / Cooking

Format - Paperback

Condition - Excellent

Listed - A year ago

Views - 29

Wishes - 1

Ships From - California

Est. Publication Date - Jul 2013

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Category - Non Fiction / Cooking

Format - Paperback

Condition - Excellent

Listed - A year ago

Views - 29

Wishes - 1

Ships From - California

Est. Publication Date - Jul 2013

Seller Description

Additional Information

Publisher Description

Restaurant Man

By:

$1.00 $2.00

Condition

Format

Meet the seller

Discover more

Restaurant Man

By: Joe Bastianich

'Restaurant Man' readers also enjoyed:

Additional titles by Joe Bastianich

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