100 Best Restaurant Books of All Time

We've ranked the best restaurant books using expert recommendations, sales data, and millions of reader ratings. At Shortform, we know books. Our book guides are the best in the world. Learn why.

Setting the Table: The Transforming Power of Hospitality in Business book cover1

Setting the Table: The Transforming Power of Hospitality in Business

Danny Meyer

5.0
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
Chip Conley portraitNoah Kagan portraitJulie Rice portrait Recommended by Chip Conley, Noah Kagan, and Julie Rice.
Chip Conley portrait
Chip Conley

One of the best books on hospitality ever written. [source]

Noah Kagan portrait
Noah Kagan

Founder/Sumo

A few months ago, I was drinking a Noah’s Mill whiskey (cute) with my good buddy Brian Balfour and talking about life... During the conversation, we got on the topic of books that changed our lives. I want to share them with you. I judge a book's success if a year later I'm still using at least 1 thing from the book. [source]

Julie Rice portrait
Julie Rice

We did a lot of reading this book at SoulCycle. [source]

Barbarians at the Gate: The Fall of RJR Nabisco book cover2

Barbarians at the Gate: The Fall of RJR Nabisco

Bryan Burrough

5.0
Preview Summary
“One of the finest, most compelling accounts of what happened to corporate America and Wall Street in the 1980’s.”
—New York Times Book Review



A #1 New York Times bestseller and arguably the best business narrative ever written, Barbarians at the Gate is the classic account of the fall of RJR Nabisco. An enduring masterpiece of investigative journalism by Bryan Burrough and John Helyar, it includes
Bill Liao portraitBogdan Iordache portraitDavid Rothschild portrait Recommended by Bill Liao, Bogdan Iordache, David Rothschild, and 2 others.
Bill Liao portrait
Bill Liao

The human world occurs in language so best get good at it! [source]

Bogdan Iordache portrait
Bogdan Iordache

There are quite a few good business books on technology, and I'll list below some I find to be a good starting point. Personally, I like biographies a lot and I mostly read biographies of dead people, because those are the most honest ones. So because the computer age is still very young, there won't be a lot of biographies in my list. [source]

Scott Kupor portrait
Scott Kupor

@JPHampstead @TimParksauthor Barbarians is a great book. Hope you enjoy mine! [source]

Fast Food Nation: The Dark Side of the All-American Meal book cover3

Fast Food Nation: The Dark Side of the All-American Meal

Eric Schlosser

4.8
Preview Summary
Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That's a lengthy list of charges, but here Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.

Schlosser's myth-shattering survey stretches from California's subdivisio
Richard Branson portraitAntonio Eram portraitBarry Estabrook portrait Recommended by Richard Branson, Antonio Eram, Barry Estabrook, and 1 others.
Richard Branson portrait
Richard Branson

Founder/Virgin Group

Today is World Book Day, a wonderful opportunity to address this #ChallengeRichard sent in by Mike Gonzalez of New Jersey: Make a list of your top 65 books to read in a lifetime. [source]

Antonio Eram portrait
Antonio Eram

This book was recommended by Antonio when asked for titles he would recommend to young people interested in his career path. [source]

Barry Estabrook portrait
Barry Estabrook

Eric Schlosser takes apart a single fast-food meal and shows not only how it affects our health but also how the people who serve it to you are treated. He also looks at how the people in the slaughterhouses working with the cattle are treated, and so it shows you the true picture of the all-American meal – burgers and fries. [source]

Kitchen Confidential: Adventures in the Culinary Underbelly book cover4

Kitchen Confidential: Adventures in the Culinary Underbelly

Anthony Bourdain

4.7
A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material.

New York Chef Tony Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir/expose. Kitchen Confidential reveals what Bo
Eric Ripert portraitJon Favreau portraitCatalina Penciu portrait Recommended by Eric Ripert, Jon Favreau, Catalina Penciu, and 2 others.
Eric Ripert portrait
Eric Ripert

I love that Tony’s world in the kitchen was filled with pirate-like renegades when mine was peopled with regimented professionals. How eye-opening and entertaining to read about the other side! [source]

Catalina Penciu portrait
Catalina Penciu

I'm a huge fan of personal stories and biographies with a touch of gastronomy like this one. [source]

Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot book cover5

Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot

Roger Fields

4.5
This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond.

Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats—money-guy, restaurant owner, and restaurant consultant—Roger Fields shows how a restaurant can survive
Gregoire Jacquet portrait Recommended by Gregoire Jacquet.
Onward: How Starbucks Fought for Its Life without Losing Its Soul book cover6

Onward: How Starbucks Fought for Its Life without Losing Its Soul

Howard Schultz, Joanne Gordon

4.4
Preview Summary

In 2008, Howard Schultz, the president and chairman of Starbucks, made the unprecedented decision to return as the CEO eight years after he stepped down from daily oversight of the company and became chairman. Concerned that Starbucks had lost its way, Schultz was determined to help it return to its core values and restore not only its financial health, but also its soul. In Onward, he shares the

Ron Conway portrait Recommended by Ron Conway.
Eating Animals book cover7

Eating Animals

Jonathan Safran Foer

4.4
Jonathan Safran Foer spent much of his life oscillating between enthusiastic carnivore and occasional vegetarian. Once he started a family, the moral dimensions of food became increasingly important.
Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to explore the origins of many eating traditions and the fictions involved with creating them. Tr
Louise Gray portrait Recommended by Louise Gray.
The Fish That Ate the Whale: The Life and Times of America's Banana King book cover8

The Fish That Ate the Whale: The Life and Times of America's Banana King

Rich Cohen

4.4
A legendary tale, both true and astonishing, from the author of Israel is Real and Sweet and Low

When Samuel Zemurray arrived in America in 1891, he was tall, gangly, and penniless. When he died in the grandest house in New Orleans sixty-nine years later, he was among the richest, most powerful men in the world. In between, he worked as a fruit peddler, a banana hauler, a dockside hustler, and
Ryan Holiday portraitAndrew Wilkinson portraitBenjamin Spall portrait Recommended by Ryan Holiday, Andrew Wilkinson, Benjamin Spall, and 1 others.
Ryan Holiday portrait
Ryan Holiday

Author

The book sucked me in completely. The subject, Samuel Zemurray, is fascinating and compelling. The writer has a voice that is utterly unique. Since reading this book, I have explored all of this further: I studied Zemurray (whose house was not far from mine in New Orleans and still stands) and am using his story in my next book. I interviewed the author, Rich Cohen. And I read his other books, am particularly found of Tough Jews: Fathers, Sons and Gangster Dreams. The book has all sorts of things going for it: it’s the American Dream, it’s history via microcosm, it’s drama/violence/intrique, and it’s a course in business strategy and leadership. Everyone I have recommended it to was blown away. I won’t say it’s as good as The Tiger, which was my favorite book of 2011, but in terms of an author I’d never heard of taking a subject I don’t care about and making it AWESOME? This book deserves to be talked about in the same breath. [source]

Andrew Wilkinson portrait
Andrew Wilkinson

@BrentBeshore Love that book. [source]

Benjamin Spall portrait
Benjamin Spall

I loved The Fish That Ate the Whale by Rich Cohen. Not only is it a fascinating story, Cohen's writing is a reminder of just how great non-fiction writing can be if you truly care about it. [source]

Ottolenghi: The Cookbook book cover9

Ottolenghi: The Cookbook

Yotam Ottolenghi, Sami Tamimi

4.3
Ottolenghi is one of the most iconic and dynamic restaurants in the country. Its unique blend of exquisite, fresh food, abundantly presented in a cutting-edge, elegant environment, has imaginatively redefined people's dining expectations. For the first time, Yotam Ottolenghi and Sami Tamimi are publishing here their superb sweet and savoury recipes.

Yotam and Sami's inventive yet simple dishes are
Jila Dana-Haeri and Shahrzad Ghorashian portrait Recommended by Jila Dana-Haeri and Shahrzad Ghorashian.
10

See You at Harry's

Jo Knowles

4.3
Starting middle school brings all the usual challenges — until the unthinkable happens, and Fern and her family must find a way to heal.

Twelve-year-old Fern feels invisible. It seems as though everyone in her family has better things to do than pay attention to her: Mom (when she’s not meditating) helps Dad run the family restaurant; Sarah is taking a gap year after high school; and Holden pretend
The Blue Bistro book cover11

The Blue Bistro

Elin Hilderbrand

4.3
Elin Hilderbrand, author of the enchanting Summer People and The Beach Club, invites you to experience the perfect getaway with her sparkling new novel.

Adrienne Dealey has spent the past six years working for hotels in exotic resort towns. This summer she has decided to make Nantucket home. Left flat broke by her ex-boyfriend, she is desperate to earn some fast money. When the desirable Thatcher S
Audrey Mcclelland portrait Recommended by Audrey Mcclelland.
The Third Plate: Field Notes on the Future of Food book cover12

The Third Plate: Field Notes on the Future of Food

Dan Barber

4.3
Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms
Chef Tzac portrait Recommended by Chef Tzac.
The Market Gardener: A Handbook for Successful Small-Scale Organic Farming book cover13

The Market Gardener: A Handbook for Successful Small-Scale Organic Farming

Jean-Martin Fortier

4.2
Les Jardins de la Grelinette is a micro-farm located in eastern Quebec, just north of the American border. Growing on just 1.5 acres, owners Jean-Martin and Maude-Helène feed more than two hundred families through their thriving CSA and seasonal market stands and supply their signature mesclun salad mix to dozens of local establishments. The secret of their success is the low-tech, high-yield prod
14

Super Simple & Quick Mediterranean Diet Cookbook for Beginners: Eat Better, Feel Great & Save Time with Fast, Easy, Healthy &

Hannah Lauren Costa

4.2
Salt Sugar Fat: How the Food Giants Hooked Us book cover15

Salt Sugar Fat: How the Food Giants Hooked Us

Michael Moss

4.2
Every year, the average American eats 33 pounds of cheese and 70 pounds of sugar. They ingest 8,500 milligrams of salt a day, double the recommended amount, almost none of which comes from salt shakers. It comes from processed food, an industry that hauls in $1 trillion in annual sales.

In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how this happened. Featuring
Sharon Hayes portrait Recommended by Sharon Hayes.
Grinding It Out: The Making of McDonald's book cover16

Grinding It Out: The Making of McDonald's

Ray Kroc

4.2
Grinding It Out is the personal ragtime-to-riches story of Ray Kroc, who at age 52 founded the McDonald's hamburger chain and built it from a single restaurant in Des Plaines, Illinois, to an international operation with more than $3 billion in annual sales.
Kroc weaves a fast and fascinating tale of the American dream come true. Of days as a piano player and paper cup salesman—of success and failu
Aj Joshi portrait Recommended by Aj Joshi.
17

Holistic Goat Care: A Comprehensive Guide to Raising Healthy Animals, Preventing Common Ailments, and Troubleshooting Problems

Gianaclis Caldwell

4.2
Goats have provided humankind with essential products for centuries; indeed, they bear the noble distinction of being the first domesticated farm animal. From providing milk and meat for sustenance and fiber and hides for clothing and shelter to carrying packs and clearing brush, there isn't much that goats cannot do. Managing goats successfully requires an understanding of how nature designed the
Meehan's Bartender Manual book cover18

Meehan's Bartender Manual

Jim Meehan

4.2
A stunningly packaged, definitive guide to bar-building from one of the world's most acclaimed bartenders.

Meehan's Bartender Manual is acclaimed mixologist Jim Meehan's magnum opus--and the first book to explain the ins and outs of the modern bar industry. This groundbreaking work chronicles Meehan's storied career in the bar business through practical, enlightening chapters that mix history wit
19

The Restaurant at the End of the Universe (Hitchhiker's Guide to the Galaxy, #2)

Douglas Adams, The Hitchhiker's Guide to the Galaxy By Douglas Adams, et al.

4.2
alternate edition for ISBN 0345418921/9780345418920

Facing annihilation at the hands of the warlike Vogons is a curious time to have a cosmically displaced Arthur Dent and his curious comrades in arms as they hurtle through space powered by pure improbability - and desperately in search of a place to eat. Among Arthur's motley shipmates are Ford Prefect, a long-time friend and contributor to the Th
Keto Restaurant Favorites: More Than 175 Tasty Classic Recipes Made Fast, Fresh, and Healthy book cover20

Keto Restaurant Favorites: More Than 175 Tasty Classic Recipes Made Fast, Fresh, and Healthy

Maria Emmerich

4.2
The ketogenic diet has taken the world by storm, and deservedly so: its results in helping people lose weight, manage chronic health conditions, and simply feel great are unmatched. Bestselling cookbook author Maria Emmerich sits at the forefront of the keto movement and has become the go-to source for high-fat, low-carb recipes that both please the palate and nourish the body. With Keto Restauran
21

Franchise: The Golden Arches in Black America

Marcia Chatelain

4.1
Often blamed for the rising rates of obesity and diabetes among black Americans, fast food restaurants like McDonald’s have long symbolized capitalism’s villainous effects on our nation’s most vulnerable communities. But how did fast food restaurants so thoroughly saturate black neighborhoods in the first place? In Franchise, acclaimed historian Marcia Chatelain uncovers a surprising history of co
Ida Bae Wells portraitMatt Garcia portrait Recommended by Ida Bae Wells and Matt Garcia.
Ida Bae Wells portrait
Ida Bae Wells

I remember sitting in absolute awe the 1st time @DrMChatelain talked abt this book she was writing on McDonalds, race & black capitalism. It was uncovering the story of something you see everyday but think little about, revealing hidden history in the best possible way. Excited! https://t.co/5uXRRpgd5Y [source]

Matt Garcia portrait
Matt Garcia

The story of how black entrepreneurs used the predominance of fast food in their communities as an economic development opportunity is brought to light by this book. Chatelain looks at entrepreneurs who take fast food franchises and retrofit them as employment sources and gathering spots for their communities. She talks about how McDonald’s becomes a place, not just of wealth for some black entrepreneurs but also for black Americans to form communal bounds and create political movements. [source]

Rebel School Of Wine: A Visual Guide to Drinking with Confidence book cover22

Rebel School Of Wine: A Visual Guide to Drinking with Confidence

Tyler Balliet

4.1
23

Your First Restaurant - An Essential Guide: How to Plan, Research, Analyze, Finance, Open, and Operate Your Own Wildly-Succesful Eatery.

Daniel Holmes Boardman

4.1
If you are thinking about, or anywhere in the process of, opening a restaurant, this guide will be invaluable to you. The author embarked on a career as a restaurateur in middle age, with no prior restaurant experience and not much capital. Within four years he opened three original and quirky restaurants, each of which has become a thriving success. In this book he draws upon his experiences as a
Living Beyond Your Feelings: Controlling Emotions So They Don't Control You book cover24

Living Beyond Your Feelings: Controlling Emotions So They Don't Control You

Joyce Meyer

4.1
Advanced Bread and Pastry book cover25

Advanced Bread and Pastry

Michel Suas

4.1
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today's baker respond to the recent
26

Queen of Klutz (Sibby Series)

Samantha Garman

4.1
Choose the best phrase to describe Sibby Goldstein's life:

1) Sucky.
2) Really sucky.
3) Major suck-fest.
D) All of the above.

I started my day with a boyfriend and a job. I ended my day with a bottle of tequila. I'll let you connect the dots.

Somehow, I wound up working as a waitress at an Italian restaurant. I have no idea what I'm doing. And I'm not just talkin' about life.

This should be interesting.
A Bold Return to Giving a Damn: One Farm, Six Generations, and the Future of Food book cover27

A Bold Return to Giving a Damn: One Farm, Six Generations, and the Future of Food

Will Harris

4.1
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses book cover28

The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

David Asher and Sandor Ellix Katz

4.1
Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking

Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western ch
29

Food, Drinks & Treats: Coloring Book for Adults and Kids with Easy Designs of Deliciously Adorable Bites and Sips , Bold and

Tiny Daisy

4.1
Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease book cover30

Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease

Robert H. Lustig

4.1
Robert Lustig’s 90-minute YouTube video Sugar: The Bitter Truth, has been viewed more than two million times. Now, in this much anticipated book, he documents the science and the politics that has led to the pandemic of chronic disease over the last 30 years.

In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The resu
31

Culinary Leverage: A Journey Through the Heat

Douglas Keane

4.1
The Professional Chef book cover32

The Professional Chef

The Culinary Institute of America (CIA)

4.1
The Jungle book cover33

The Jungle

Upton Sinclair

4.1
For nearly a century, the original version of Upton Sinclair's classic novel has remained almost entirely unknown.

When it was published in serial form in 1905, it was a full third longer than the censored, commercial edition published in book form the following year. That expurgated commercial edition edited out much of the ethnic flavor of the original, as well as some of the goriest description
Louise Gray portrait Recommended by Louise Gray.
34

The Instant Coffee Shop: How to open a café in one week

Darcy Millar

4.1
35

The Bar Shift: 41 Short Management Lessons You Don't Have to Learn the Hard Way!

Dave Nitzel

4.1
The Bar Shift is 41 best practices for managing your bar and restaurant specifically targeting concepts and processes that will improve results and work-life. It's designed to be specific and to the point; which is what our industry requires. The book also allows the reader to jump right to a topic that may be a burning need in the business at the moment without compromising any previous content.
36

Food Truck Guidebook: Succeeding in the Food Truck Business

Cole Benett

4.1
37

El Secreto de Letty (Spanish Edition)

WS William J. Santiago Castro, Willy Sant, Wanyer Aquino, Jean louis Melendez, and Elieser J Rosado

4.1
38

The Opposite of You (Opposites Attract, #1)

Rachel Higginso

4.1
I’ve sworn off men.

All men.

Famous last words, right? You’re expecting some epic tale of reluctant love and my dramatic change of heart? Well, you’re not going to get it.

I’m stubborn. And headstrong. And I’ve just survived the worst three years of my life. After escaping an abusive boyfriend to live in hostels and cheap hotels while I worked my way across Europe, I’ve come to two conclusions.

Th
39

Cash Register Tracker: A Notebook To Assist In Accurately Counting And Reconciling Cash In The Cash Drawer At The End Of A Sh

Stoical Lizard

4.1
40

Mercy for Animals: One Man's Quest to Inspire Compassion and Improve the Lives of Farm Animals

Nathan Runkle, Gene Stone

4.1
41

Delivering the Digital Restaurant: The Path to Digital Maturity

Carl Orsbourn, Meredith Sandland, and Carl Orsbourn & Meredith Sandland

4.1
42

Cooking Up a Business: Lessons from Food Lovers Who Turned Their Passion Into a Career -- And How You C An, Too

Rachel Hofstetter

4.1
Stories and advice for creating a business out of the food you love.

Do you have a passion for delicious food and want to create your own business out of it, but have no idea where to start? Cooking Up a Business is essential reading for aspiring entrepreneurs and gives you a real-world, up-close-and-personal preview of the exciting journey. Through profiles and interviews with nationally known fo
43

Restaurant & Bar Marketing: The no bulls#it guide to improving guest counts

Erik Shellenberger

4.1
44

Chef's PSA: Fundamentos de Liderazgo Culinario (Spanish Edition)

Andre Natera

4.1
45

The Hospitality Leader's Roadmap: Move from Ordinary to Extraordinary

Christin Marvin

4.1
46

Every Leader Needs Followers: 10 Keys to Transform Restaurant Managers to Hospitality Leaders

Jason E. Brooks

4.1
47

Quentins

Maeve Binchy

4.1
48

ServSafe Study Guide 2024-2025: Servsafe Manager Book 2024. for Food Handlers and Food Managers. All in One ServSafe Exam Prep 2024 with 400 Practice Test Questions and Exam Review Test Prep Material

Ben Wilkinson

4.1
Waiter Rant: Thanks for the Tip-Confessions of a Cynical Waiter book cover49

Waiter Rant: Thanks for the Tip-Confessions of a Cynical Waiter

The Waiter, Dan John Miller, et al

4.1

According to The Waiter, eighty percent of customers are nice people just looking for something to eat. The remaining twenty percent, however, are socially maladjusted psychopaths. WAITER RANT offers the server's unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places. Through outrageous stories, T

50

Servsafe En Español. Guía De Estudio Completa 2024-2025: Preparación Para El Examen De Certificación Servsafe Para Gerentes.

Jose Jenson

4.1
51

Hospitality Unlocked: Advice, Strategies, and Insider Secrets from 75 of the World’s Top Hospitality Leaders

Steve Turk

4.1
52

ServSafe Food Manager Certification Study Guide 2024: Notes and 240+ Review Questions for the ServSafe Manager 7th & 8th Edition Revised Exam or CPFM Test

After the FACS

4.1
53

Ottman & Company: Meatpacking District Pioneers

Jacquelyn A. Ottman

4.0
54

How to Make Top-Shelf Profits in the Bar Business: Proven Business Strategies to Build the World-Class Bar Concept of Your Dr

Chris Schneider, Mark Williams, and Hoosier Hospitality Press

4.0
55

ServSafe Study Guide 2025-2026: Servsafe Manager Book 2025. for Food Handlers and Food Managers. All in One ServSafe Exam Pre

Lucita Feildings

4.0
56

The Expert Guide to Retail Pricing

Kiran Gange

4.0
57

Restaurant Excellence: The Ultimate Guide to Success in the Food and Beverage Industry

Marvin Alballi

4.0
58

Living On A Smile: 16 Ways to Live a Big Life and Lead with Love

Jo Ann Herold

4.0
59

Secretos del Restaurante: Aumenta la rentabilidad (Spanish Edition)

Rafael Chavira Sánchez

4.0
60

Reservations Book For Restaurant: Daily Reservation Book for Restaurant, Undated Pages, Table Reservation, Customer Record an

Sun and Moon Publishing

4.0
61

Listen to Me (Fusion, #1)

Kristen Prob

4.0
In New York Times and USA Today bestselling author Kristen Proby's brand new series, five best friends open a hot new restaurant, but one of them gets much more than she bargained for when a sexy former rock star walks through the doors--and into her heart.

Seduction is quickly becoming the hottest new restaurant in Portland, and Addison Wade is proud to claim 1/5 of the credit. She's determined to
62

Pinot Pilot, Unabridged Edition: The Story of Brice Cutrer Jones and The Great American Pinot Noir

Brice Jones

4.0
63

Empty Plates: The Evolution of Hunger Relief, Until All Are Fed

Dave Krepcho and Claire Strom

4.0
64

You Can't Market Manure at Lunchtime: And Other Lessons from the Food Industry for Creating a More Sustainable Company

Maisie Ganzler

4.0
65

Food Waste Log Book: Kitchen Log Book | Food Hygiene Record Book | Red | For Restaurants, Catering & Home |A4

StayingSafe Logs

4.0
66

Beyond Piggly Wiggly: Inventing the American Self-Service Store

Lisa C. Tolbert, Laural Merlington, and Tantor Audio

4.0
67

Joy Cafe: Rediscovering Community, Connection, and Belonging

Dr. Jeffrey S. Williamson

4.0
68

The Forgotten Chef: Winning the culinary battle: finding yourself, igniting your passions and building confidence in the food journey one skill at a time!

Phil D. May

4.0
69

Tender at the Bone: Growing Up at the Table

Ruth Reichl

4.0
At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's
70

Cocinando Rentabilidad: Cómo controlar los costos y aumentar las utilidades en restaurantes. (Gestión de restaurantes y afines) (Spanish Edition)

RODRIGO RIQUELME BARROS

4.0
71

Delivering the Digital Restaurant: Your Roadmap to the Future of Food

Carl Orsbourn, Meredith Sandland, and Carl Orsbourn and Meredith Sandland

4.0
72

Putting the Cart Before the Dog!

Bill Moore

4.0
73

Sweet Success: How Industry, Immigrants, and Working Women Shaped a Town

Barbara Pagni Denton

4.0
Pour Your Heart Into It book cover74

Pour Your Heart Into It

Highbridge

4.0
The success of Starbucks Coffee Company is one of the most remarkable business stories in decades. Since 1987, it has grown from a single retail store on Seattle's waterfront to a company with more than 1,000 stores nationwide and a new one opening somewhere every business day. According to Fortune magazine, Starbucks "has changed everything . . . from our tastes to our language to the face of Mai
Jilliene Helman portraitYaro Starak portrait Recommended by Jilliene Helman and Yaro Starak.
Jilliene Helman portrait
Jilliene Helman

I really, really like company biographies. They're just kind of the style of book that I've gotten really into. … I've read the Starbucks CEO book. [source]

Yaro Starak portrait
Yaro Starak

There were also more traditional books or businesses I read about, like the biography of Starbucks. It’s really more the biography of the CEO, Howard Schultz, a lot about him growing the Starbucks brand. Since I spent a lot of time writing in Starbucks cafés, that was an important company to me. [source]

75

HowExpert Guide to Serving: 101 Tips to Learn How to Serve, Give Excellent Customer Service, and Achieve Success as a Server

HowExpert and Emma Eliason

4.0
76

Get on the Job and Organize: Standing Up for a Better Workplace and a Better World

Jaz Brisack

4.0
77

The Restaurant Marketing Mindset: A Comprehensive Guide to Establishing Your Restaurant's Brand, from Concept to Launch and Beyond

Chip Klose

4.0
78

The Restaurant

Pamela M. Kelley

4.0
From the USA Today and Wall St. Journal bestselling author of Nantucket Neighbors and Nantucket White Christmas.

Three sisters. An inherited Nantucket restaurant. One year before they can sell.

Mandy, Emma and Jill are as close as three sisters who live hundreds of miles apart can be. They grew up together on Nantucket, but Mandy is the only one that stayed.

Jill lives a glamorous life in Manhattan
79

Food Temperature Log Book: A nice temperature log book – 8 x 10 inches with 100 pages to monitor daily food temperatures, Ide

YNCS Designer

4.0
80

Spill The Tea: Unveiling The Mysteries Of Blended, Flavored, And Herbal Teas

William Dietz

4.0
81

Be a Better F.cking Waiter: A Simple Guide to Waiting F.cking Tables

J.S. Kohout

4.0
The Secret Life of Groceries: The Dark Miracle of the American Supermarket book cover82

The Secret Life of Groceries: The Dark Miracle of the American Supermarket

Benjamin Lorr

4.0
83

Food Manager Certification Study Guide: Get The FSMCE on Your First Attempt with 300+ Practice Questions, In-Depth Answer Explanations, and a Proven 98% Pass Rate to Guarantee Your Success!

Sarah Brighton

4.0
84

Micro Markets: Profit from the Automated Convenience Store BOOM!

Bill Way

4.0
85

The Reluctant Farmer: An Exploration of Work, Social Class & the Production of Food

Debbie S. Dougherty and Omar Swartz

4.0
Reservation Book For Restaurant 2024: A Year-Round Planner for Effortlessly Recording and Organizing Dining Appointments book cover86

Reservation Book For Restaurant 2024: A Year-Round Planner for Effortlessly Recording and Organizing Dining Appointments

Kathleen Robert

4.0
87

Undaunted: Overcoming Doubts and Doubters

Kara Goldin

4.0
88

Restaurant OSHA Safety and Security: The Book of Restaurant Industry Standards & Best Practices

Howard Cannon and Shirley Ann Walters

4.0
No one heads to work at the restaurant down the street expecting to get maimed by a piece of kitchen equipment. No one takes family and friends out for dinner planning to spend the night in the emergency room waiting to hear whether the surgeon can reattach their child's fingers. And, no one goes to any restaurant expecting to Eat Lunch and Die!

Unfortunately, these things happen every day-many tim
89

Feeding You Lies: How to Unravel the Food Industry's Playbook and Reclaim Your Health

Vani Hari

4.0
Instant Wall Street Journal bestseller exposes the lies we've been told about our food--and takes readers on a journey to find healthy options.

NOW IN PAPERBACK: There's so much confusion about what to eat. Are you jumping from diet to diet and nothing seems to work? Are you sick of seeing contradictory health advice from experts? Just like the tobacco industry lied to us about the dangers of cigar
90

THE F&B HACK: Marketing Hacks To Increase Your Restaurant Sales

Abhishek Bose

4.0
91

Reservation Book For Restaurant: Record Daily Dining Reservations | Full Year Customer Tracking | Plus Monthly Planners

Nautica Blue

4.0
92

Food People Management

Shawn Bucher and First Timer's Enterprises, Inc.

4.0
93

Censored Landscapes: The Hidden Reality of Farming Animals

Isabella La Rocca González

4.0
94

Distilled in Washington: A History (American Palate)

Becky Garrison and Mr. Charles Finkel

4.0
95

Reservation Book: Seamlessly Manage and Organize Restaurant Table Reservations for Guests

Timeless Simple Press

4.0
96

Restaurant & Bar Marketing IV: If I Could Give It Zero Stars, I Would

Erik Shellenberger

4.0
97

SERVSAFE Study Guide 2025-2026: Complete Servsafe Manager Book 2025 Exam Prep For the 7th Edition. Includes Servsafe Food Han

Hensley Hammerung

4.0
The Case Against Sugar book cover98

The Case Against Sugar

Gary Taubes

4.0
From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening expose that makes the convincing case that sugar is the tobacco of the new millennium: backed by powerful lobbies, entrenched in our lives, and making us very sick.

Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty
Vinod Khosla portrait Recommended by Vinod Khosla.
99

Alkaline Transition Cookbook: The Inflammatory Reset Recipe Book To Balance Your pH and Keep Healthy (Full Color Pictures Edi

Harper Green

4.0
Hands Off My Food! (Updated and Revised Edition): How to Defend Your Food, Health, and Freedom book cover100

Hands Off My Food! (Updated and Revised Edition): How to Defend Your Food, Health, and Freedom

Dr. Sina McCullough

4.0

Are you truly in control of what you eat?In Hands Off My Food!, Dr. Sina McCullough exposes the hidden forces manipulating what ends up on your plate—from unelected bureaucrats making top-down decisions about your food, to multinational biotech corporations pushing untested technologies into the food supply, to regulatory frameworks that prioritize industry profits over public health. With clarity