by Darron Cardosa (2016)
Millions of people have, at some point in their lives, waited tables. Some only did it in college, or got out by sheer determination, good luck . . . or suicide. Others took it on as permanent employment. And many remain haunted by nightmare scenarios where they are the sole server in a restaurant packed with complaining patrons. For all those disenchanted current and former food service employees, Darron Cardosa has your back. His career began at a Texas steakhouse in 1984, and since 2008 he's vented his frustrations in the popular blog The Bitchy Waiter. Cardosa distills 30 years of food service into dark, funny tales--about crazy customers, out-of-control egos, and what really goes on in that fancy restaurant--that anyone who worked in the industry will recognize and relate to.
John M. Cusick
"Cherry Kerrigan loves her simple life, her family's tiny trailer, even working at Burrito Barn. Forget college--she's marrying her sweetheart from next door. But here comes Ardelia Deen, a glamorous starlet who sweeps Cherry into a world of fast cars and penthouse parties. Now Cherry's small-town life just seems so small. When Ardelia drops a bomb of an offer, Cherry knows her life will change forever, no matter what she decides."--Jkt. flap.
Trevor White
"Are all food critics corrupt? What's the trick for getting a table tonight in America's and Europe's most fashionable restaurants? Find out in 'Kitchen Con.' 'Waiter and customer have a lot in common. Each lingers under the delusion that lunch is on the way, neither has more than a passing interest in the other, and both are at the mercy of an ill-tempered thug with a white toque,' writes Trevor White in this hilarious account of life as a restaurant critic. 'Kitchen Con' is his passionate, intelligent exposé of the restaurant business, from the world's first restaurant after the French Revolution to today's most fashionable tables in London, Paris, and New York. With style and humor, White lifts the lid off the culinary cartel--owners, chefs, and critics--that cons diners around the globe. No one--not even the author himself--is spared in this riveting account of life at the heart of the restaurant racket."--From publisher description.
Edmund Lawler
"A guide for current and aspiring wine professionals to the art and business of creating and running a successful restaurant wine program from renowned restaurateur Charlie Trotter"--Provided by publisher.
M. F. K. Fisher's translation
Jean-Anthelme Brillat-Savarin, Mayor of Bellay, cousin of Madame Recamier, Chevalier de l'Empire, author of A History of Duelling and a number of racy stories (unfortunately lost), whose sister died in her hundredth year having just finished a good meal and shouting loudly for her dessert, is now best known for his "Physiologie du Gout", which was first published in December 1825. The work has a timeless appeal - being wise, witty and anecdotal, containing some of the best recipes for food and some of the most satisfactory observations on life.