Dining Out: Secrets From America's Leading Critics, Chefs, And Restaurateurs

"The King of Spain is waiting in the bar, but your table is ready." --Sirio Maccioni of Le Cirque to New York Times restaurant critic Ruth Reichl

"If you've invested $1.5 million in a project and certain people can crush you like a

Publisher's Remarks:
This book is the first of its kind to examine what defines fine food in America and it introduces us to many individuals who shape our views about food. Using other successful Dornenburg/Page books as a model, the authors once again base their analysis on interviews with chefs, restaurateurs and critics. This insider's guide to the process of restaurant reviewing will excite anyone with a serious interest in food. It also features top sites on the Internet that provide restaurant reviews. 'If I were a restaurateur, I would expect all my staff to read this book. As a restaurant critic, I found it a fascinating insight into the minds of other critics and more especially the minds of some of the people who are serious about running a restaurant.'

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