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Top rated restaurant and food industry books

Here are some top-rated restaurant and food industry books:

Memoirs and Biographies

1. "Kitchen Confidential" by Anthony Bourdain: A classic memoir about the author's experiences in the culinary world.
2. "The Devil in the Kitchen" by Marco Pierre White: A memoir by one of the world's most renowned chefs.
3. "Blood, Bones & Butter" by Gabrielle Hamilton: A memoir by the chef and owner of Prune restaurant in New York City.

Business and Management

1. "Setting the Table" by Danny Meyer: A guide to hospitality and customer service by the founder of Union Square Hospitality Group.
2. "Beating the Odds" by Tom Douglas: A memoir and business guide by the Seattle restaurateur.
3. "The Restaurant Manager's Handbook" by Douglas Robert Brown: A comprehensive guide to restaurant management.

Cooking and Recipes

1. "The Joy of Cooking" by Irma S. Rombauer: A classic cookbook with a wide range of recipes.
2. "Mastering the Art of French Cooking" by Julia Child: A seminal cookbook on French cuisine.
3. "The Essentials of Classic Italian Cooking" by Marcella Hazan: A comprehensive guide to Italian cooking.

Food Culture and History

1. "The Omnivore's Dilemma" by Michael Pollan: A book about the history and culture of food.
2. "Salt" by Mark Kurlansky: A book about the history and cultural significance of salt.
3. "The Fortune Cookie Chronicles" by Jennifer 8. Lee: A book about the history of Chinese food in America.

Food Science and Technology

1. "On Food and Cooking" by Harold McGee: A comprehensive guide to the science of cooking.
2. "The Science of Cooking" by Peter Barham: A book about the chemistry and physics of cooking.
3. "Modernist Cuisine" by Nathan Myhrvold: A comprehensive guide to modernist cuisine and cooking techniques.

Restaurant and Food Industry Guides

1. "The Food Service Manager's Guide to Restaurant Marketing" by Florence Berger: A guide to marketing and promoting a restaurant.
2. "Restaurant Success by the Numbers" by Roger Fields: A guide to the financial aspects of running a restaurant.
3. "The Restaurant Operator's Guide to Food Safety" by the National Restaurant Association: A guide to food safety and sanitation in restaurants.

These books offer a range of perspectives and insights into the restaurant and food industry, from memoirs and biographies to business guides and cookbooks.