2012/13 Chicago Restaurants PDF Download

Author: Zagat Survey
Publisher: Zagat Survey LLC
ISBN: 9781604784541
Category : Chicago (Ill.)
Languages : en
Pages : 0

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Book Description
Covers 1,367 eateries in the Chicago area and Milwaukee.

Author:
Publisher:
ISBN:
Category : Chicago (Ill.)
Languages : en
Pages : 380

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Book Description
Presents a guide to the restaurants of Chicago, describing where they are located, their interiors, price range, quality of food, amenities, and overall rating, with a separate section on hotels in the city.

Author: Phil Vettel
Publisher: Agate Publishing
ISBN: 1572844558
Category : Travel
Languages : en
Pages : 176

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Book Description
Compiled directly from the Chicago Tribune's restaurant reviews, Good Eating's Fine Dining in Chicago is an authoritative collection of the best restaurants in Chicago, including the 2012 and 2013 Michelin-star rated restaurants as well as all of the restaurants rated by the newspaper as four stars. Author and longtime Chicago Tribune dining critic brings the experience of dining in the city's most acclaimed restaurants to life with his warm, accessible writing and extensive expertise. In the past decade, Chicago has become an international destination for fine cuisine, home to master chefs like Rick Bayless, Grant Achatz, and Stephanie Izard. The Chicago Tribune and Phil Vettel have built an insiders' relationship with these top Chicago hotspots, and Good Eating's Fine Dining in Chicago divulges juicy food industry insights along with mouthwatering reviews. This book represents the top tier of dining establishments in the Windy City, in terms of both the highest-quality food and the most innovative and elegant presentation. Organized by types of cuisine, the book reveals a diverse range of fine Chicago restaurants ranging from molecular gastronomy and contemporary American to classic French and new inventive ethnic cuisine. Perfect for both Chicago residents and visitors, Good Eating's Fine Dining in Chicago is a great guide for any lover of gourmet food.

Author: Carol Haddix
Publisher: University of Illinois Press
ISBN: 025209977X
Category : Cooking
Languages : en
Pages : 352

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Book Description
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.

Author: Alex M. Susskind
Publisher: Cornell University Press
ISBN: 1501736523
Category : Business & Economics
Languages : en
Pages : 254

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Book Description
The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.

Author: Michael Owen Jones
Publisher: Univ. Press of Mississippi
ISBN: 1496810864
Category : Social Science
Languages : en
Pages : 250

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Book Description
With contributions by Barbara Banks, Sheila Bock, Susan Eleuterio, Jillian Gould, Phillis Humphries, Michael Owen Jones, Alicia Kristen, William G. Lockwood, Yvonne R. Lockwood, Lucy M. Long, LuAnne Roth, Rachelle H. Saltzman, Charlene Smith, Annie Tucker, and Diane Tye Comfort Food explores this concept with examples taken from Atlantic Canadians, Indonesians, the English in Britain, and various ethnic, regional, and religious populations as well as rural and urban residents in the United States. This volume includes studies of particular edibles and the ways in which they comfort or in some instances cause discomfort. The contributors focus on items ranging from bologna to chocolate, including sweet and savory puddings, fried bread with an egg in the center, dairy products, fried rice, cafeteria fare, sugary fried dough, soul food, and others. Several essays consider comfort food in the context of cookbooks, films, blogs, literature, marketing, and tourism. Of course what heartens one person might put off another, so the collection also includes takes on victuals that prove problematic. All this fare is then related to identity, family, community, nationality, ethnicity, class, sense of place, tradition, stress, health, discomfort, guilt, betrayal, and loss, contributing to and deepening our understanding of comfort food. This book offers a foundation for further appreciation of comfort food. As a subject of study, the comfort food is relevant to a number of disciplines, most obviously food studies, folkloristics, and anthropology, but also American studies, cultural studies, global and international studies, tourism, marketing, and public health.

Author: Jorabek Hamraev
Publisher: Trafford Publishing
ISBN: 1466945966
Category : Reference
Languages : en
Pages : 200

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Book Description
This is a reference book that will help chauffeurs in a daily basis.

Author: Tamara Thompson
Publisher: Greenhaven Publishing LLC
ISBN: 0737776331
Category : Young Adult Nonfiction
Languages : en
Pages : 116

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Book Description
It makes our lives easier, but it also has been proven to be a terribly unhealthy choice. This collection of essays debates fast food. Readers are given both sides to an assertion, allowing them multiple perspectives and a chance to decide for themselves. Essays include what fast food's impact is on our planet, whether marketing should target children, the impact of requiring caloric labels, and if there are benefits to the globalization of fast food.

Author: Kristin Hunt
Publisher: Routledge
ISBN: 1351337262
Category : Performing Arts
Languages : en
Pages : 341

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Book Description
A pea soda. An apple balloon. A cotton candy picnic. A magical mole. These are just a handful of examples of mimetic cuisine, a diverse set of culinary practices in which chefs and artists treat food as a means of representation. As theatricalised fine dining and the use of food in theatrical situations both grow in popularity, Alimentary Performances traces the origins and implications of food as a mimetic medium, used to imitate, represent, and assume a role in both theatrical and broader performance situations. Kristin Hunt's rich and wide-ranging account of food's growing representational stakes asks: What culinary approaches to mimesis can tell us about enduring philosophical debates around knowledge and authenticity How the dramaturgy of food within theatres connects with the developing role of theatrical cuisine in restaurant settings Ways in which these turns toward culinary mimeticism engender new histories, advance new epistemologies, and enable new modes of multisensory spectatorship and participation. This is an essential study for anyone interested in the intersections between food, theatre, and performance, from fine dining to fan culture and celebrity chefs to the drama of the cookbook.

Author: McGraw Hill
Publisher: McGraw Hill Professional
ISBN: 0071774564
Category : Business & Economics
Languages : en
Pages : 954

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Book Description
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