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The Art of the Restaurateur (FOOD COOK)

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About the item

undefinedHardCover. Pub Date :2012-09-17 Pages: 352 Language: English Publisher: Phaidon Press Until 30 years ago. restaurateurs were considered the most important figures in any restaurants 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 of travellers battered by the potholes of French roads in the early 19th century. The role has changed a lot since then. and continues to evolve in fascinating ways. Despite the interest and increase...

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