RESTAURANT MAN
Book ID/图书代码： 06814012B52523
English Summary/英文概要： How does a nice Italian boy from Queens turn his passion for food and wine into an empire?In his winning memoir, Restaurant Man, Joe Bastianich charts his culinary journey from working in his parents’ red-sauce joint to becoming one of the country’s most successful restaurateurs. Joe first learned the ropes from his father, Felice Bastianich, the ultrapragmatic, self-proclaimed “restaurant man.” After college and a year on Wall Street, Joe bought a one-way ticket to Italy and worked in restaurants and vineyards. Upon his return to New York, he partnered with his mother, Lidia, and soon joined forces with Mario Batali, establishing one superlative Italian restaurant after another.
Writing vividly in an authentic New York style that is equal parts rock ’n’ roll and hard-ass, bottom-line business reality, Joe explains: how Babbo changed the way people think of Italian restaurants; how Lupa and Esca were born of “hedonistic, boondoggle R&D trips” through Italy; and how Del Posto managed to overcome a menu that was so ambitious that at first it could not even be executed and became the first four-star Italian restaurant in America. He lays the smackdown on the wine industry, explaining that no bottle of wine costs more than five dollars to make.
Joe speaks frankly about friends and foes, but at the heart of the book is the mythical hero Restaurant Man, the old-school, bluecollar guy from Queens who once upon a time learned to sweat it out and make his money through hard work. Throughout he stays true to the real secret of his success—watching costs but being ferociously dedicated to exceeding the customer’s expectations on every level and delivering the best dining experience in the world.
Chinese Summary/中文概要： 一个来自皇后区的意大利好男孩是如何将他对美食和美酒的热爱变成一个帝国的？
在他获奖的回忆录《餐厅人》中， 乔•巴斯蒂安尼奇记录了他从在父母的红酱餐厅工作到成为美国最成功的餐馆老板之一的烹饪历程。乔最初是从他的父亲菲利斯•巴斯蒂尼奇那里学会的，他是一个超级务实的人，自称“餐馆老板”。大学毕业后，在华尔街工作了一年，乔买了一张去意大利的单程机票，在餐馆和葡萄园工作。回到纽约后，他与母亲莉蒂亚合作，并很快与马里奥巴塔利联手，建立了一家又一家顶级意大利餐厅。
乔以一种真实的纽约风格生动地写作，这种风格既像摇滚，又像商业现实，乔解释道：巴博是如何改变人们对意大利餐馆的看法的；卢帕和埃斯卡是如何诞生于意大利的“享乐主义、布恩德格尔研发之旅”的；德尔•波斯托如何克服了一份雄心勃勃的菜单，一开始甚至无法执行，成为美国前四大意大利餐厅。他对葡萄酒行业大加抨击，解释说，任何一瓶葡萄酒的制作成本都不超过5美元。
乔坦率地谈到朋友和敌人，但在这本书的核心是神话英雄餐馆的人，老派， 蓝领员工从皇后区学会了通过努力工作赚钱。在整个过程中，他始终忠于他成功的真正秘密——关注成本，但在每个层面上都不遗余力地超越客户的期望，提供世界上最好的餐饮体验。（WYL)
Awards/获奖情况：我们也很高兴地报告，乔•巴斯蒂亚尼奇的《餐厅人》是纽约时报畅销书！
“乔•巴斯蒂安尼奇的《餐厅人》是一本非常棒的商业入门书。”——安东尼•鲍丹
“在《餐厅人》中，乔•巴斯蒂亚尼奇扮演了一位非常聪明的内行，他对纽约市的烹饪界有着独到的见解，是秘密社会中唯一一位博学而成功的成员。这封纪念他父亲的情书的潜台词本身就是一篇华丽的独立论文。乔毫不留情地说，就像它是在一种方式，用辉煌的黑色幽默和犯罪现场，事实的角度，标点了许多奇怪的事情。《餐厅人》会与任何接触过美食、娱乐和葡萄酒的人产生共鸣，或是接触过它所催生的电视真人秀的家庭手工业的人产生共鸣。
“《餐厅人》是一本漫不经心的回忆录……巴斯蒂安尼奇先生以一种生气勃勃、大摇大摆的风格写作……是安东尼•布尔丹和霍尔顿•考尔菲尔德的结合体。”——莫伊拉•霍奇森，《华尔街日报》
“迷人，有趣，常常令人惊讶，也很有启发性。”
“一个迷人的，残酷的，坦率的看待经营自己的餐厅的现实。”
We’re also pleased to report that Joseph Bastianich’s RESTAURANT MAN is a New York Times bestseller!
“Restaurant Man by [Joe Bastianich is] a terrific trench level primer on the biz.”— Anthony Bourdain
“In Restaurant Man…Joe Bastianich has served up a very smart insider’s take on the New York City culinary scene as only and erudite and successful member of the secret society can do. The subtext of this love letter to the memory of his father is in itself a magnificent stand-alone dissertation. Joe pulls no punches and tells it exactly like it is in a way that punctuates the many oddities with brilliant black humor and scene-of-the-crime, matter-of-fact perspective. Restaurant Man will resonate with anyone who has come in contact with the world of food, entertainment, and wine or the cottage industry of scripted reality television it has spawned.”— Mario Batali
“[Restaurant Man is a] rambunctious memoir….Mr. Bastianich writes in a vigorous, swaggering style….a cross between Anthony Bourdain and Holden Caulfield.” —Moira Hodgson, The Wall Street Journal
“Enthralling…. Funny, often surprising, and if anything, illuminating.”— The New York Observer
“A fascinating, brutally candid look at the realities of operating your own eatery.” — People
About the Author/作者介绍： 1993年乔•巴斯蒂安尼奇和母亲莉迪亚一起开了他的第一家餐馆贝科。他和合伙人马里奥•巴塔利已经建立了一些纽约最著名的餐厅，包括巴布，德尔波斯托，卢帕，埃斯卡，奥托伊诺泰卡比萨以及在洛杉矶和拉斯维加斯的餐厅。他也作为评委出现在福克斯电视台的厨艺大师栏目。
Joe Bastianich opened his first restaurant, Becco, with his mother, Lidia, in 1993. He and partner Mario Batali have since established some of New York’s most celebrated restaurants, including Babbo, Del Posto, Lupa, Esca, Otto Enoteca Pizzeria, and Eataly, as well as restaurants in Los Angeles and Las Vegas. He also appears as a judge on Fox TV’s Master Chef.
Format:HARDCOVER
Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE
Complex/Traditional Chinese/繁体中文：AVAILABLE
Sales in other countries/其他国家销售情况：版权已售：Rights Sold: Brazil (Tapioca); Italy (Rizzoli)
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