I own a lot of restaurant books old and new. Here they are, in no special order except for starting with one I wrote (pardon me!).
Tea at the Blue Lantern Inn: A Social History of the Tea Room Craze in America. Jan Whitaker. NY: St. Martin’s Press, 2002.
A Cook’s Tour of San Francisco: The Best Restaurants and Their Recipes. Doris Muscatine. NY: Charles Scribner’s Sons, 1963.
The Waiters. William Fisher. NY: Signet Books, 1953.
Appetite City: A Culinary History of New York. William Grimes. New York: North Point Press, 2009.
Republic of Barbecue: Stories Beyond the Brisket. Elizabeth S. D. Engelhardt et al. Austin TX: Univ. of Texas Press, 2009.
Adventures in Good Eating. Duncan Hines. Bowling Green KY: Adventures in Good Eating, 1947.
Tray Chic: Celebrating Indiana’s Cafeteria Culture. Sam Stall. Cincinnati: Guild Press-Emmis Publishing, 2004.
Roadfood: The Coast-to-Coast Guide to 500 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners & Much More. Jane and Michael Stern. NY: Broadway Books, 2002.
Luncheonette: Ice Cream, Beverage, and Sandwich Recipes from the Golden Age of the Soda Fountain. Patricia M. Kelly, ed., illustrated by Carol Vidinghoff. NY: Crown Publishers Inc., 1989.
London Caffs. Edwin Heathcote, photographs by Sue Barr. West Sussex, England: Wiley-Academy, 2004.
When Everybody Ate at Schrafft’s. Joan Kanel Slomanson. Fort Lee NJ: Barricade Books, 2006.
The San Francisco Underground Gourmet. R. B. Read. NY: Simon & Schuster, 1969.
The Revised New Orleans Underground Gourmet. Richard H. Collin. NY: Simon & Schuster, 1973.
The Story of the Tam o’Shanter Inn. Linda Cirigliano. Los Angeles: Lawry’s Restaurants, n.d.
Salads and Sandwiches and Specialty Dishes for Restaurants and Tea Rooms. Emory Hawcock. NY: Harper & Brothers, 1928.
Eating Out in Europe: Picnics, Gourmet Dining and Snacks Since the Late Eighteenth Century. Marc Jacobs and Peter Scholliers, eds. Oxford, NY: Berg, 2003.
Ekiben: The Art of the Japanese Box Lunch. Junichi Kamekura, Mamoru Watanabe, Gideon Bosker. San Francisco: Chronicle Books, 1989.
The All New Underground Gourmet: The Classic Guide to Budget Dining in New York. Milton Glaser and Jerome Snyder. NY: Simon & Schuster, 1977.
Golden Arches East: McDonald’s in East Asia. James L. Watson, ed. Stanford: Stanford Univ. Press, 1997.
The Colony: Portrait of a Restaurant — and Its Famous Recipes. Iles Brody. NY: Greenberg, 1945.
The Colony Cookbook. Gene Cavallero, Jr. and Ted James. Indianapolis & NY: The Bobbs Merrill Company, Inc., 1972.
Beyond Toasted Ravioli: A Tour of St. Louis Restaurants. Joe Pollack and Ann Lemons Pollack. St. Louis: Virginia Publishing Company, 1998.
Fine Bouche: A History of the Restaurant in France. Pierre Andrieu, translated by Arthur L. Hayward. London: Cassell and Company Ltd., 1956.
Fanny at Chez Panisse: A Child’s Restaurant Adventure with 46 Recipes. Alice Waters, with Bob Carrau and Patricia Curtan. Illustrated by Ann Arnold. NY: HarperCollins, 1992.
The Restaurants Book: Ethnographies of Where We Eat. David Beriss and David Sutton, eds. Oxford, NY: Berg, 2007.
The Guide to Convenience Foods: How to Use, Plan, Prepare, Present. Chicago: Patterson Publishing Co. Inc., 1968.
Minnesota Eats Out: An Illustrated History. Kathryn Strand Koutsky and Linda Koutsky. St. Paul: Minnesota Historical Society Press, 2003.
Restaurants That Work: Case Studies of the Best in the Industry. Martin E. Dorf. NY: Whitney Library of Design, 1992.
America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies, and Other Establishments That Have Fed Us for 350 Years. John Mariani. NY: William Morrow & Co., 1991.
The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Rebecca L. Spang. Cambridge: Harvard Univ. Press, 2000.
California Dish: What I Saw (and Cooked) at the American Culinary Revolution. Jeremiah Tower. NY: Free Press, 2003.
Eating My Words: An Appetite for Life. Mimi Sheraton. NY: William Morrow, an imprint of HarperCollins, 2004.
On the Town in New York: The Landmark History of Eating, Drinking, and Entertainments from the American Revolution to the Food Revolution. Michael and Ariane Batterbury. NY, London: Routledge, 1999.
Selling ‘em by the Sack: White Castle and the Creation of American Food. David Gerard Hogan. NY: NYU Press, 1997.
Tea Room and Cafeteria Management. R. N. Elliott. Boston: Little, Brown & Co., 1927.
Eating Around San Francisco. Ruth Thompson and Chef Louis Hanges. San Francisco, Los Angeles, NY: Suttonhouse Ltd., 1937.
Ideas for Refreshment Rooms. Chicago: John Willy, 1923.
Serving Foods for Profits: The Tea Room and Coffee Shop. Scranton, PA: Woman’s Institute, 1932 (1946 ed.).
The Soda Fountain and Luncheonette in the Restaurant. Chicago: The Liquid Carbonic Corp., n.d.
My Life as a Restaurant. Alice May Brock. Woodstock NY and Lenox MA: The Overlook Press and The Bookstore Press, 1975.
The Higbee Company and the Silver Grille. Richard E. Karberg with Judith Karberg and Jane Hazen. Cleveland: Cleveland Landmarks Press, Inc., 2001.
Menus: Analysis and Planning. Lothar A. Kreck. Boston: CBI Publishing Co., Inc., 1975.
The Secret of Successful Restaurants. Alice Foote MacDougall. NY: Harper & Bros., 1929.
The Four Seasons: A History of America’s Premier Restaurant. John Mariani with Alex Von Bidder. NY: Crown Publishers, Inc., 1994.
Stuffed: Adventures of a Restaurant Family. Patricia Volk. NY: Alfred A. Knopf, 2002.
Planning Profits in the Food and Lodging Industry. Peter Dukas. Boston: Cahners Books, 1976.
Glow of Candlelight: The Story of Patricia Murphy. Patricia Murphy. Englewood Cliffs NY: Prentice-Hall, 1961.
The Ford Treasury of Favorite Recipes from Famous Eating Places. Nancy Kennedy, comp. NY: Simon & Schuster, 1950.
The Second Ford Treasury of Favorite Recipes from Famous Eating Places. Nancy Kennedy, comp. NY: Simon & Schuster, 1954.
Waiting: The True Confessions of a Waitress. Debra Ginsberg. NY: Perennial, 2001.
Cafes and Cabarets of Montmartre. Mariel Oberthur, translated by Sheila Azoulai. Layton, UT: Peregrine Smith Book/Gibbs M. Smith, Inc., 1984.
The World of the Paris Cafe: Sociability among the French Working Class, 1789-1914. W. Scott Haine. Baltimore, London: The Johns Hopkins Press, 1996.
The Longchamps Cookbook: Wherein Are Revealed Some of the Culinary Secrets That Have Made Longchamps Restaurants Famous. Max Winkler. NY: Harper & Bros., 1954.
Mariani’s Coast-to-Coast Dining Guide. John Mariani, ed. NY: Times Books, 1986.
Dining Out: A Sociology of Modern Manners. Joanne Finkelstein. NY: NYU Press, 1989.
The Automat: The History, Recipes, and Allure of Horn & Hardart’s Masterpiece. Lorraine B. Diehl and Marianne Hardart. NY: Clarkson, Potter Publishers, 2002.
The French Cafe. Marie-France Boyer, photographs by Eric Morin. London: Thames & Hudson, 1994.
The Perfectionist: Life and Death in Haute Cuisine. Rudolph Chelminski. NY: Gotham Books, 2005.
100 Recipes from 100 of the Greatest Restaurants. Pat Jester, ed. New York: Philip Morris Inc. for Benson & Hedges 100’s, 1978.
England Eats Out: 1830-Present. John Burnett. London: Pearson Education Limited, 2004.
Car Hops and Curb Service: A History of American Drive-In Restaurants, 1920-1960. Jim Heimann. San Francisco: Chronicle Books, 1996.
May I Take Your Order?: American Menu Design, 1920-1960. Jim Heimann. San Francisco: Chronicle Books, 1998.
Kitchen Confidential. Anthony Bourdain. NY: Harper Perennial, 2001.
Tea and Taste: The Glasgow Tea Rooms, 1875-1975. Perilla Kinchin. Wendlebury: White Cockade, 1991.
Republic of Barbecue: Stories Beyond the Brisket. Elizabeth S. D. Engelhardt. Austin: Univ. of Texas Press, 2009.
Setting the Table: The Transforming Power of Hospitality in Business. Danny Meyer. NY: Harper, 2008.
Orange Roofs and Golden Arches: The Architecture of American Chain Restaurants. Philip Langdon. NY: Alfred A. Knopf, 1986.
Fast Food Nation: The Dark Side of the All-American Meal. Eric Schlosser. NY: Harper Perennial, 2002.
Massachusetts: A Guide to Good Eating. Boston: Massachusetts Restaurant Service Corp., 1965.
Fast Food: Roadside Restaurants in the Automobile Age. John A. Jakle & Keith A. Sculle. Baltimore, London: Johns Hopkins Univ. Press, 1999.
Googie: Fifties Coffee Shop Architecture. Alan Hess. San Francisco: Chronicle Books, 1985.
Googie Redux: Ultramodern Roadside Architecture. Alan Hess. San Francisco: Chronicle Books, 2004.
Recycled As Restaurants: Case Studies in Adaptive Reuse. Virginia Croft. NY: Whitney Library of Design, 1991.
American Diner. Richard J. S. Gutman and Elliott Kaufman. NY: Harper & Row Publishers, 1979.
American Diner, Then and Now. Richard J. S. Gutman. NY: Harper Perennial, 1993.
Great Restaurants of the United States and Their Recipes. Kay Daniel Picot. Leonce Picot, ed. Illustrated by Al Kocab. Fort Lauderdale: Research Unlimited, Inc., 1967.
We eat in restaurants several times a week and yet know very little about their history. I plan to dip into my archive of research and images every so often to present a little tidbit that highlights aspects of our American restaurant culture. Let me know your thoughts.
3 Comments
September 5, 2008 at 2:03 pm
Hi Jan,
I just finished my MA at NYU, and my thesis looked at the evolution of family restaurants, with a focus on Howard Johnson’s advertising to homemakers in the postwar era. I wish I’d known about your great website while I was researching and writing it! Let me know if you’d like a copy of the thesis, I am happy to share my work (although you probably already know 95% of the information it presents).
Best,
Shayne
March 28, 2009 at 8:00 pm
So happy to see you have The Silver Grille book on your list. Judy and I had a great time writing and recipe testing; many of the recipes stand the test of time, and we enjoy them still.
The Silver Grille itself has been renovated, though Higbee’s is long gone, and is available for private parties. It was a lovely place! My kids always wanted to sit at the table of choice, right next to the fish pond!
May 18, 2009 at 6:49 pm
As someone who enjoys cooking, eating and dining out I thoroughly enjoy this blog. Only someone dedicated would put in the work that must be required to maintain the site.
The other reason for writing is that I am a lover of the history of New York City. I have become intrigued with the bars and dining places that existed prior to 1900 and are still extant (not necessarily by the original owners or their families).
I know that in 1898 (I may have the year wrong) such establishments had to turn in their City licenses and reapply to the new NY State Liquor Authority. A few years ago someone, with whom I’ve been in contact, was hired by the City to put all that information into a data base. No one in the City government seems to know where it is located I would appreciate it if anyone who reads this can help.
In addition, I now have a list of about 20 such pre-1900, still extant establishments (and have eaten and/or drank at most of them). If anyone can help me add to the list, that too would be appreciated.
I can be contacted at:
Jacques@thecitybythesea.net