- Featured in FX's The Bear and Showtime's Billions
- JP Morgan NextList Pick

Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world.

How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room--and memorable, over-the-top, bespoke hospitality. Guidara's team surprised a family who had never seen snow with a magical sledding trip to Central Park after their dinner; they filled a private dining room with sand, complete with mai-tais and beach chairs, to console a couple with a cancelled vacation. And his hospitality extended beyond those dining at the restaurant to his own team, who learned to deliver praise and criticism with intention; why the answer to some of the most pernicious business dilemmas is to give more--not less; and the magic that can happen when a busser starts thinking like an owner.

Today, every business can choose to be a hospitality business--and we can all transform ordinary transactions into extraordinary experiences. Featuring sparkling stories of his journey through restaurants, with the industry's most famous players like Daniel Boulud and Danny Meyer, Guidara urges us all to find the magic in what we do--for ourselves, the people we work with, and the people we serve.

The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack

Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny's story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done.

Setting the Table is landmark a motivational work from one of our era's most gifted and insightful business leaders.

Through deep and insightful dispatches from tourist spots around the globe--from Hawaii to Saudi Arabia, Amsterdam to Angkor Wat--The New Tourist shines a light on an industry that accounts for one in ten jobs worldwide and generates nearly ten percent of global GDP. How did a once-niche activity become the world's most important means of contact across cultures? When does tourism destroy the soul of a city, and when does it offer a place a new lease on life? Is last chance tourism prompting a powerful change in perspective--or driving places we love further into the ground?

Engaging and thoughtful (Kirkus Reviews) and filled with page-turning revelations, The New Tourist spotlights painful truths but also delivers a message of hope: that the right kind of tourism--and the right kind of tourist--can be a powerful force for good.

In 2008, Howard Schultz decided to return as the CEO of Starbucks to help restore its financial health and bring the company back to its core values. In Onward, he shares this remarkable story, revealing how, during one of the most tumultuous economic periods in American history, Starbucks again achieved profitability and sustainability without sacrificing humanity.

Offering you a snapshot of the recession that left no company unscathed, the book shows in riveting detail how one company struggled and recreated itself in the midst of it all. In addition, you'll get an inside look into Schultz's central leadership philosophy: It's not about winning, it's about the right way to win.

Onward is a compelling, candid narrative documenting the maturing of a brand as well as a businessman. Ultimately, Schultz gives you a sense of hope that, no matter how tough times get, the future can be more successful than the past.

This book grills up an enjoyable read for both avid foodies and novice diners alike! Perman's sneak peek into the fascinating history of In-N-Out is as good as the delicious burgers themselves.

--Mario Batali, celebrity chef and author of Molto Italiano

A behind-the-counter look at the fast-food chain that breaks all the rules, Stacy Perman's In-N-Out Burger is the New York Times bestselling inside story of the family behind the California-based hamburger chain with a cult following large enough to rival the Grateful Dead's. A juicy unauthorized history of a small business-turned-big business titan, In-N-Out Burger was named one of Fast Company magazine's Best Business Books of 2009, and Fortune Small Business insists that it should be required reading for family business owners, alongside Rich Cohen's Sweet and Low and Thomas Mann's Buddenbrooks.

Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions.

Note: You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.

If you would like to purchase both the physical text and MyLab Culinary search for:

0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card Package, 6/e
Package consists of:

• 0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e
• 0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking, 6/e

Los Angeles Times, An Ultimate L.A. Bookshelf Essential Book & Latinx Files 2022 Best Books
New York Times, Best Books about California, New York Times
James Beard Award Finalist in History
L.A. Taco's 2022 Best Books

MacArthur Genius Natalia Molina unveils the hidden history of the Nayarit, a restaurant in Los Angeles that nourished its community of Mexican immigrants with a sense of belonging.

In 1951, Doña Natalia Barraza opened the Nayarit, a Mexican restaurant in Echo Park, Los Angeles. With A Place at the Nayarit, historian Natalia Molina traces the life's work of her grandmother, remembered by all who knew her as Doña Natalia--a generous, reserved, and extraordinarily capable woman. Doña Natalia immigrated alone from Mexico to L.A., adopted two children, and ran a successful business. She also sponsored, housed, and employed dozens of other immigrants, encouraging them to lay claim to a city long characterized by anti-Latinx racism. Together, the employees and customers of the Nayarit maintained ties to their old homes while providing one another safety and support.

The Nayarit was much more than a popular eating spot: it was an urban anchor for a robust community, a gathering space where ethnic Mexican workers and customers connected with their patria chica (their small country). That meant connecting with distinctive tastes, with one another, and with the city they now called home. Through deep research and vivid storytelling, Molina follows restaurant workers from the kitchen and the front of the house across borders and through the decades. These people's stories illuminate the many facets of the immigrant experience: immigrants' complex networks of family and community and the small but essential pleasures of daily life, as well as cross-currents of gender and sexuality and pressures of racism and segregation. The Nayarit was a local landmark, popular with both Hollywood stars and restaurant workers from across the city and beloved for its fresh, traditionally prepared Mexican food. But as Molina argues, it was also, and most importantly, a place where ethnic Mexicans and other Latinx L.A. residents could step into the fullness of their lives, nourishing themselves and one another. A Place at the Nayarit is a stirring exploration of how racialized minorities create a sense of belonging. It will resonate with anyone who has felt like an outsider and had a special place where they felt like an insider.

Through deep and insightful dispatches from tourist spots around the globe--from Hawaii to Saudi Arabia, Amsterdam to Angkor Wat--The New Tourist shines a light on an industry that accounts for one in ten jobs worldwide and generates nearly ten percent of global GDP. How did a once-niche activity become the world's most important means of contact across cultures? When does tourism destroy the soul of a city, and when does it offer a place a new lease on life? Is last chance tourism prompting a powerful change in perspective--or driving places we love further into the ground?

Engaging and thoughtful (Kirkus Reviews) and filled with page-turning revelations, The New Tourist spotlights painful truths but also delivers a message of hope: that the right kind of tourism--and the right kind of tourist--can be a powerful force for good.

This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition.

Praised by top pastry chefs and bakers as an indispensable guide and the ultimate baking and pastry reference, the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.

• Named Best Book: Professional Kitchen at the International Association of Culinary Professionals (IACP) Cookbook Awards
• Established by its first two editions as a lifelong kitchen reference for professional pastry chefs
• Includes more than 900 recipes and 645 color photographs and illustrations

The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack

Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny's story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done.

Setting the Table is landmark a motivational work from one of our era's most gifted and insightful business leaders.

The book is divided into three major sections. The first presents the key ideas that help make sense of California wine as a whole, including the history of California wine in brief, how the topography delivers California's overarching climatic and soil conditions, and the basics of vineyard and winery factors relevant to the state such as the role of the AVA.

The second section takes each major region in turn and looks into its history, growing conditions and varieties, as well as discussing the most significant and interesting producers. A final section looks at current themes in Californian wine and discusses the future of the industry across the state.

• Explains all the state's AVAs, examining the development, growing conditions and varietal trends for each.
• Profiles the main producers and individuals shaping the wine industry today.
• A useful reference on California that also provides alternative insights and insider knowledge.
• Author Elaine Chukan Brown is a prolific commentator on the wines of California and a speaker at events around the globe.
• Supported by color maps and photos.

Bill Hansen is considered one of the top caterers in the United States, having served U.S. presidents, celebrities, Pope John Paul II, and scores of Fortune 500 corporations in a career that's spanned over five decades. He's catered more than 10,000 weddings across South Florida-and has the bridezilla and success stories to prove it. In this book, Bill shares anecdotes from throughout his career-and real-life lessons from other top caterers-that illustrate how entrepreneurs in any type of business can achieve success.

Are you a rental property owner who can seem to get direct booking without relying on big-name platforms?

Are you tired of giving up a hefty percentage of your earnings to these said platforms?

Are you looking for a way to boost your direct bookings and get the full-sum profits you deserve?

You're not alone.

When Mark Simpson - renowned author, award-winning mentor, and proud Boostly founder - was tasked to take his family's short-stay accommodation business online, he was quite grateful for websites like Booking Holidays, Expedia Group, and Airbnb.

But when he realised that business owners are just a number to them, he learned to pivot... and his family's business thrived.

In The Book Direct Playbook, Mark poured all his experience, learnings, insights, (and the odd soccer reference), to help property owners around the world finally regain control and turn their business into the champion of direct bookings.

• Find and attract your ideal guest using a step-by-step, targeted approach to creating a customer avatar, identifying your ideal guest, and scoring big with every single one
• Structure your business and implement the best systems, including optimized mobile-friendly websites, customer management systems, and lead generation tools
• Learn Mark's secret sauce to leveraging social media, with insights from his company Boostly - a recipient of the Best Use of Social Media 2020 award at The Shortyz
• Deep dive into the easiest ways that business owners like you can convert an online travel agency booking into a direct one

And so much more!

A captivating exploration of beach resort culture--from its roots in fashionable society to its undervalued role in today's world economy--as the travel industry approaches a climate reckoning

With its promise of escape from the strains of everyday life, the beach has a hold on the popular imagination as the ultimate paradise. In The Last Resort, Sarah Stodola dives into the psyche of the beachgoer and gets to the heart of what drives humans to seek out the sand. At the same time, she grapples with the darker realities of resort culture: strangleholds on local economies, reckless construction, erosion of beaches, weighty carbon footprints, and the inevitable overdevelopment and decline that comes with a soaring demand for popular shorelines.

The Last Resort weaves Stodola's firsthand travel notes with her exacting journalism in an enthralling report on the past, present, and future of coastal travel. She takes us from Monte Carlo, where the pursuit of pleasure first became part of the beach resort experience, to a village in Fiji that was changed irrevocably by the opening of a single resort; from the overdevelopment that stripped Acapulco of its reputation for exclusivity to Miami Beach, where extreme measures are underway to prevent the barrier island from vanishing into the ocean.

In the twenty-first century, beach travel has become central to our globalized world--its culture, economy, and interconnectedness. But with sea levels likely to rise at least 1.5 to 3 feet by the end of this century, beaches will become increasingly difficult to preserve, and many will disappear altogether. What will our last resort be when water begins to fill the lobbies?

Run a successful bar and a profitable business with expert advice on every aspect of bar management

Running a Bar For Dummies shows veteran and future bar owners and managers how to establish and maintain a successful business. You'll learn insider tips for keeping customers satisfied and the business operating smoothly. With the easy-to-follow guidance in this book, you can navigate your way through the maze of licensing and permits, develop a business plan, learn how to market your business, and create a profitable establishment. You'll also find clear, no-nonsense guidance on dealing with tough customers. In today's changing industry and economy, you'll need to remain flexible and adapt quickly to changing conditions. This Dummies book shows you how to do exactly that.

• Learn what it takes to own and operate a bar
• Stay on the right side of the law with clear licensing and tax information
• Discover apps, strategies, technology tools. and best practices for staying stocked and making a profit
• Improve your revenue, boost your online presence, spruce up your marketing plan, and find ways to keep your business healthy and viable

Running a Bar For Dummies is great for anyone considering buying or running a bar or pub, or anyone who needs guidance on running an existing bar more efficiently.

Employing one out of twelve people in the world, the travel and tourism industry exploded at the end of the Cold War. In 2012 the number of tourists traveling the world reached one billion. Now everything can be packaged as a tour: with the high cost of medical care in the U.S., Americans are booking a vacation and an operation in countries like Turkey for a fraction of the cost at home.

Elizabeth Becker travels the world to take the measure of the business: France invented the travel business and is still its leader; Venice is expiring of over-tourism. In Cambodia, tourists crawl over the temples of Angkor, jeopardizing precious cultural sites. Costa Rica rejected raising cattle for American fast-food restaurants to protect their wilderness for the more lucrative field of eco-tourism.

Dubai has transformed a patch of desert in the Arabian Gulf into a mammoth shopping mall. Africa's safaris are thriving, even as its wildlife is threatened by foreign poachers. Large cruise ships are spoiling the oceans and ruining city ports as their American-based companies reap handsome profits through tax loopholes. China, the giant, is at last inviting tourists and sending its own out in droves. The United States, which invented some of the best of tourism, has lost its edge due to political battles. Becker reveals travel as product. Seeing the tourism industry from the inside out, through her eyes and ears, we experience a dizzying range of travel options though very few quiet getaways. Her investigation is a first examination of one of the largest and potentially most destructive enterprises in the world.

The average length of time before an RV campground is put up for sale is just seven years---and as it turns out, there's a good reason for that. While campers are out to experience fresh air, bucolic surroundings and the easy-going camaraderie of fellow travelers, the people who create that environment are often over-worked, under-paid and stressed out. And to make matters worse, their efforts are too readily dismissed as just renting dirt.

This first-hand narrative describes one couple's journey from wide-eyed occasional campers to full-time owners of a medium-sized RV campground in the Shenandoah Valley. Buying in early 2013, as the campground industry was just regaining its feet after the Great Recession, the Zipser family soon realized that their biggest challenge wasn't managing the property---it was managing the people involved with it: campers with diverse and often unrealistic expectations, a franchise system led by a brain trust with minimal boots-on-the-ground experience, and a transient workforce with employees stuck on the bottom rung of the economic ladder.