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Om forfatteren

Danny Meyer is the CEO of Union Square Hospitality Group, and his restaurants and their chefs have earned an unprecedented seventeen James Beard Awards. He is the coauthor of The Union Square Cafe Cookbook and Second Helpings from Union Square Cafe, and he lives in New York City

Includes the name: Danny Meyer (Author)

Værker af Danny Meyer

Associated Works

Think Like a Chef (2000) — Forord, nogle udgaver307 eksemplarer
The Last Course: The Desserts of Gramercy Tavern (2001) — Forord, nogle udgaver146 eksemplarer

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I appreciate the pro-hospitality message of this book, but it's about a hundred pages too long and somewhat repetitive.

When the author talked about his privileged upbringing, he seemed rather humble and down to earth. But when he detailed the openings of each of his restaurants and other various business events, the book began to feel like a really long, boring, arrogant commercial.

Meyer is obviously a foodie, and there are many foreign food terms, especially wine names, that I had no idea how to pronounce. If wine and fine dining is your thing, you'll probably enjoy this.

There is some profanity and a story about a woman's cleavage that I could have done without.
… (mere)
RachelRachelRachel | 5 andre anmeldelser | Nov 21, 2023 |
You never know what will show up as a heavily discounted Kindle book from the scores of companies you can sign up with to send you emails of these discounted books.
This one sounded interesting so I bought it.
A little too academic at times but overall a fascinating look at certain restaurants and how they influenced restaurants today. The book focuses on 10 restaurants but mentions the influences of countless others.
This was a fascinating book.
zmagic69 | Mar 31, 2023 |
A valuable read for any aspiring restauranteur or entrepreneur. I especially appreciated his focus on attracting and retaining quality employees and community involvement/philanthropy.
dele2451 | 5 andre anmeldelser | Jan 16, 2022 |
I admit that I checked out this book mostly for the pictures. I do like cocktail recipe books, especially ones like these with nice photos. This volume does have some nice photography. However, like similar books, this is a book to look at, not one to really try to replicate the recipes. Unless you have a generous budget and you live near good farmers' markets (or better yet, have a Whole Foods nearby), you may not be able to make many of the recipes featured. This is because the recipes constantly asked for pricey high end liquors, infusions in said liquor often made with rare items, and fruit that in some locales may be unheard of. I am not saying that may be a bad thing. After all, this book is a collection of recipes from a group of high end New York City bars. But outside such a locale, it may not be as practical a book. While I do agree with the maxim that one should aim to have the best ingredients possible to make a good cocktail, I also believe you should not have to break the bank. So, overall, a pretty book to look at, but if you are looking for an actual practical book to make a casual cocktail at home, without breaking the bank, there are other choices.… (mere)
bloodravenlib | 2 andre anmeldelser | Aug 17, 2020 |


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