{"title":"Industries","description":null,"products":[{"product_id":"in-n-out-burger-a-behind-the-counter-look-at-the-fast-food-chain-that-breaks-all-the-rules-paperback","title":"In-N-Out Burger: A Behind-The-Counter Look at the Fast-Food Chain That Breaks All the Rules - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStacy Perman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"This book grills up an enjoyable read for both avid foodies and novice diners alike! Perman's sneak peek into the fascinating history of In-N-Out is as good as the delicious burgers themselves.\"\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e--Mario Batali, celebrity chef and author of \u003cem\u003eMolto Italiano\u003c\/em\u003e \u003c\/p\u003e\u003cp\u003eA behind-the-counter look at the fast-food chain that breaks all the rules, Stacy Perman's \u003cem\u003eIn-N-Out Burger \u003c\/em\u003eis the\u003cem\u003e New York Times \u003c\/em\u003ebestselling inside story of the family behind the California-based hamburger chain with a cult following large enough to rival the Grateful Dead's. A juicy unauthorized history of a small business-turned-big business titan, \u003cem\u003eIn-N-Out Burger\u003c\/em\u003e was named one of \u003cem\u003eFast Company\u003c\/em\u003e magazine's Best Business Books of 2009, and \u003cem\u003eFortune Small Business\u003c\/em\u003e insists that it \"should be required reading for family business owners, alongside Rich Cohen's \u003cem\u003eSweet and Low\u003c\/em\u003e and Thomas Mann's \u003cem\u003eBuddenbrooks\u003c\/em\u003e.\"\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe untold story of the renegade burger chain that evokes a passionate following unlike any other \u003c\/p\u003e\u003cp\u003eIn fast-food corporate America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of World War II, this family-owned chain has steadfastly refused to franchise or be sold. Over time, In-N-Out Burger has become nothing less than a cultural institution that can lay claim to an insanely loyal following.\u003c\/p\u003e\u003cp\u003eStacy Perman's \u003cem\u003eIn-N-Out Burger\u003c\/em\u003e is the inside story behind a real American success story--not only a tale of a unique and profitable business but also of a family's struggle to maintain a sustainable pop empire against the industry it helped pioneer. A keenly observed narrative that explores the transformation of a California fad into an enduring cult of popularity, it is also the story of the conflicted, secretive, and ultimately tragic Snyder family, who cooked a billion burgers and hooked a zillion fans.\u003c\/p\u003e--George Motz, filmmaker and author of Hamburger America\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe untold story of the renegade burger chain that evokes a passionate following unlike any other \u003c\/p\u003e\u003cp\u003eIn fast-food corporate America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of World War II, this family-owned chain has steadfastly refused to franchise or be sold. Over time, In-N-Out Burger has become nothing less than a cultural institution that can lay claim to an insanely loyal following.\u003c\/p\u003e\u003cp\u003eStacy Perman's \u003cem\u003eIn-N-Out Burger\u003c\/em\u003e is the inside story behind a real American success story--not only a tale of a unique and profitable business but also of a family's struggle to maintain a sustainable pop empire against the industry it helped pioneer. A keenly observed narrative that explores the transformation of a California fad into an enduring cult of popularity, it is also the story of the conflicted, secretive, and ultimately tragic Snyder family, who cooked a billion burgers and hooked a zillion fans.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 7.82 x 5.32 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 12, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914602910040,"sku":"9780061346729","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8YsFGndUI9780061346729.webp?v=1792781502"},{"product_id":"super-chef-the-making-of-the-great-modern-restaurant-empires-paperback","title":"Super Chef: The Making of the Great Modern Restaurant Empires - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJuliette Rossant\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWolfgang Puck -- Charlie Palmer -- Todd English -- Mary Sue Milliken and Susan Feniger -- Tom Colicchio\u003c\/b\u003e: These are men and women who were not content merely to run a great restaurant; they wanted to create multinational food empires. And they did. In \u003ci\u003eSuper Chef\u003c\/i\u003e, veteran journalist Juliette Rossant takes you on an unprecedented tour inside the business of the food business, one of the world's most glamorous -- and little-known -- industries. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eYou catch glimpses of them everywhere: on television, in tabloid gossip columns pictured at glitzy parties with Hollywood stars and power brokers, in national magazine stories about their latest business projects. You buy their products at your local supermarket or online, or maybe even stay at their hotels. Traditional chefs may have stayed in the kitchen and rarely ventured into the public eye, but a growing number of today's top chefs are utilizing skills seldom taught in cooking school -- trading anonymity for celebrity and rising to build culinary empires. \u003cp\u003e\u003c\/p\u003eJuliette Rossant goes behind the scenes with these new moguls to reveal the key ingredients that go into making a Super Chef. Culinary talent remains the base component, but today's Super Chef must be a whole lot more -- equal parts entrepreneur, realtor, fundraiser, publicist, and media star. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eSuper Chef\u003c\/i\u003e, Rossant profiles six of the hottest names in the industry today. From Wolfgang Puck's Spago Beverly Hills to his pizza in your freezer, from Charlie Palmer's Microsoft-powered eWinebook to Todd English on the QM2, from Mary Sue Milliken and Susan Feniger's appearing as the Food Network's \u003ci\u003eToo Hot Tamales\u003c\/i\u003e to New York's most recent contender Tom Colicchio of both Gramercy Tavern and Craft -- Rossant spins their tales of \u003ci\u003ehaute cuisine\u003c\/i\u003e and corporate conquest. Each of these culinary magnates has taken a unique path to the top, and Rossant adds up the variations in their experiences to offer a gripping and astute look at what it takes to become the cream of the crop. \u003cp\u003e\u003c\/p\u003eJuliette Rossant knows food, celebrity, and business. She has covered extensively the empire-building celebrity chefs for \u003ci\u003eForbes\u003c\/i\u003e, and has been granted unfettered access to her subjects, their staffs, financiers, and families. The result is a rollicking culinary adventure that food lovers, celebrity watchers, and business fans cannot miss.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJuliette Rossant\u003c\/b\u003e is an author and journalist raised in New York City. After cofounding The Stonefence Review at Dartmouth, she was stationed in Istanbul, Moscow, and Paris, where she wrote as much on food and travel as on business and politics. At \u003ci\u003eForbes\u003c\/i\u003e magazine she wrote the Celebrity Chefs column in their annual \"Celebrity 100\" issue as well as the Middle East section of their annual \"Billionaires List.\" Now based in Washington, D.C., she is working on her second book as well as consulting to the media and food industries.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.64 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 27, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915429548376,"sku":"9781416568414","price":20.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/3CTDRZNFsA9781416568414.webp?v=1792788820"},{"product_id":"between-two-waters-heritage-landscape-and-the-modern-cook-hardcover","title":"Between Two Waters: Heritage, Landscape and the Modern Cook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePam Brunton\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAn insider critique of the food business by award-winning chef Pam Brunton, interrogating sustainability in food culture and documenting the early days of her Green Michelin Star restaurant Inver \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWhen world-class chef Pam first opened Inver, her restaurant on the shores of Loch Fyne, she set out to discover what makes 'modern Scottish food' - or if it even existed. This book traces Pam's journey to answer that question and in doing so reveals what we can all gather from our culinary heritage. Part memoir, part manifesto on the future of feeding the world and a feminist critique of the food business, it documents the difficult early days of her now multiple award-winning restaurant, reflecting on how the immersive experience of 'destination restaurants' can both help and hinder our understanding of wider land and food culture. \u003cp\u003e\u003c\/p\u003eFrom the soil to the kitchen, \u003ci\u003eBetween Two Waters\u003c\/i\u003e interrogates the influences on what we eat: capitalism, colonialism and gender, as well as our own personal and cultural histories. Yet it also captures with real heart all that the dinner table has to offer us: sustenance, both physical and imaginative, challenges and adventure and, most importantly, communion with others. \u003cp\u003e\u003c\/p\u003eMore than anything, it is a blisteringly original work from one of the world's most innovative thinkers about food, sustainability and landscape.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePam Brunton\u003c\/b\u003e is the acclaimed Scottish chef behind Inver restaurant on Loch Fyne, which celebrates its tenth anniversary in 2025. Inver has won countless awards and is a recipient of the Green Michelin Star praising sustainability alongside world-class food. Prior to opening Inver, she worked at heavyweight restaurants all around the world. Pam holds an MSc in Food Policy from City University and spent four years working with food campaign groups Sustain, the alliance for better food and farming, and the Soil Association. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003einverrestaurant.co.uk @inverrestaurant\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.3 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 21, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916764516696,"sku":"9781805301776","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NuZUyZhmS99781805301776.webp?v=1792806977"},{"product_id":"saute-them-babies-paperback","title":"Saute Them Babies - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eVinnie Oakes\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFollow the often rollicking adventures of a career in food and beverage work - from the unglamorous, almost comical, late-night responsibility of rowing restaurant garbage across the famous lake at the Bethesda Fountain in New York's Central Park, to dealing with an infamous Lake Tahoe casino bombing, and several stops before, after, and in-between. From among his many vignettes, Oakes doesn't merely provide a peek behind the curtain, but a long, detailed look at perhaps the most revered casino culture that ever existed prior to the Wall Street-led mergers that gobbled up the gaming industry in Nevada, and changed it forever. Here, then, are stories that bring smiles and laughter, disbelief, and yes, even some lessons.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 426\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.95 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 10, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916903944536,"sku":"9798998598104","price":21.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ZBC266I7op9798998598104.webp?v=1792810415"}],"url":"https:\/\/usa-markt.com\/collections\/books-biography-autobiography-industries.oembed","provider":"usa-markt","version":"1.0","type":"link"}