Restaurants


Kitchen Confidential: Adventures in the Culinary Underbelly
Sweetbitter
Arsenic and Adobo (Tita Rosie's Kitchen Mystery, #1)
Setting the Table: The Transforming Power of Hospitality in Business
Last Night at the Lobster
Waiter Rant: Thanks for the Tip-Confessions of a Cynical Waiter
Your Table Is Ready: Tales of a New York City Maître D'
The Hundred-Foot Journey
Marrying the Ketchups
Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot
The Epic Fail of Arturo Zamora
Seconds
What Happened to Goodbye
The Van Gogh Cafe
Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect
Swallowing Clouds by A. ZeeThe Devil's Chow by Stephen  JackThe Food of China by E.N. AndersonShark's Fin and Sichuan Pepper by Fuchsia DunlopThe Fortune Cookie Chronicles by Jennifer 8. Lee
Chinese Food Culture
52 books — 9 voters
A Cook's Tour by Anthony BourdainThe Supremes at Earl's All-You-Can-Eat by Edward Kelsey MooreWaiter Rant by Steve DublanicaEverything I Learned, I Learned in a Chinese Restaurant by Curtis ChinOver Easy by Mimi Pond
Restaurant Guest Checks
6 books — 1 voter

How to Make Your Shrimps Tasty with Steaks by Ava ArcherNew Way to Make Your Meal with Vegetables by Ava ArcherThe Most Creative Lasagna Recipes by Ava ArcherCreative Ways to Mix Up Your Veggies with Wine by Ava ArcherChinese Soup Cookbook by Ava Archer
Food!
464 books — 32 voters
Wrong by Jana AstonBig Pickle by J.J.  KnightHoliday Weekend by Charley DescoteauxFor Real by Alexis  HallBabygirl and the Mean Boss by Pepper Pace
Romance Novels With Food Service
113 books — 5 voters

Chikashi Miyamoto
“ Many of the featured establishments have been around for generations, some for hundreds of years. The reason is that whilst Kyoto is a modern city, it is also an ancient city where much of Japanese culture sprouted and developed, including many aspects of the Japanese kitchen. Visiting these establishments, experiencing their hospitality, and sampling their wares is literally taking a tour through a significant part of Japanese culinary history, often in the original setting. It’s a unique oppor ...more ”
― Chikashi Miyamoto, An Insider’s Guide to Authentic Kyoto for Foodies: A Curated List of Where to Eat and Drink in Kyoto

Cebo Campbell
“ Damned if the whole place didn't go quiet the moment we walked in, and it was the first time I realized that there was a they and an us. I felt my blackness, and that blackness wasn't supposed to be in that restaurant. It was like we'd broken a spell just by being there. Everyone stared at me and my mother. Cutting their looks. Here I was, a child, and I could pain the eyes of other people by just being. Make them angry--make them feel invaded--for doing nothing at all but breathing the same air ...more ”
― Cebo Campbell, Sky Full of Elephants

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