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.
Gourmet’s Guide to Good Eating. Published by Gourmet magazine, distributed by Garden City Publishing Co., 1948.
Extreme Restaurants. Birgit Krols, translated by Gunter Segers. Antwerp: Tectum Publishers, 2000.
The Waiters. William Fisher. NY: Signet Books, 1953.
Appetite City: A Culinary History of New York. William Grimes. New York: North Point Press, 2009.
The L. A. Gourmet: Favorite Recipes from Famous Los Angeles Restaurants. Jeanne Voltz and Burks Hamner. Garden City, NY: Doubleday & Co., 1971.
Romany Marie: The Queen of Greenwich Village. Robert Schulman. Louisville KY: Butler Books, 2006.
Papa’s Table d’Hote. Maria Sermolino. Philadelphia and NY: J. B. Lippincott Company, 1952.
Menu Design in America: A Visual and Culinary History of Graphic Styles and Design, 1850-1985. Jim Heimann, Steven Heller, John Mariani. Taschen, 2011.
Sweet and Sour: Life in Chinese Family Restaurants. John Jung. Yin and Yang Press, 2010.
The Fortune Cookie Chronicles: Adventures in the World of Chinese Food. Jennifer 8. Lee. NY and Boston: Twelve, 2009.
The Hungry Cowboy: Service and Community in a Neighborhood Restaurant. Karla A. Erickson. Jackson MS: Univ. Press of Mississippi, 2009.
Save the Deli. David Sax. Boston, NY: Houghton Mifflin Harcourt, 2009.
Service Included: Four-Star Secrets of an Eavesdropping Waiter. Phoebe Damrosch. NY: William Morrow/HarperCollins, 2007.
The Russian Tea Room Cookbook. Faith Stewart-Gordon and Nika Hazelton. NY: Richard Marek, 1981.
A Treasury of Favorite Recipes from Lazarus. “Carmel Appetite.” no date, no publisher.
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.
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920. Andrew P. Haley. Chapel Hill: Univ. of North Carolina Press, 2011.
Delmonico’s: A Century of Splendor. Lately Thomas. Boston: Houghton Mifflin Co., 1967.
Chop Suey: A Cultural History of Chinese Food in the United States. Andrew Coe. NY: Oxford Univ. Press, 2009.
The Diners’ Club Cookbook: Great Recipes from Great Restaurants. Myra Waldo. NY: Gramercy Publishers, 1959.
Vittles and Vice: an extraordinary guide to what’s cooking on Chicago’s Near North Side. Patricia Bronte. Chicago: Henry Regnery Co., 1952.
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.
Cafe Indiana: A Guide to Indiana’s Down-Home Cafes. Joanne Raetz Stuttgen. Madison: Univ. of Wisconsin Press, 2007.
Cafe Wisconsin: A Guide to Wisconsin’s Down-Home Cafes. Joanne Raetz Stuttgen. Madison: Univ. of Wisconsin Press, 2004.
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.
Holiday Magazine Award Cookbook. Charlotte Turgeon, ed. Indianapolis: The Curtis Publishing Company, 1976.
Fine Bouche: A History of the Restaurant in France. Pierre Andrieu, translated by Arthur L. Hayward. London: Cassell and Company Ltd., 1956.
Great Restaurants of America. Ted Patrick and Silas Spitzer. Drawings by Ronald Searle. NY: Bramhall House, 1960.
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.
Hamburger Heaven: The Illustrated History of the Hamburger. Jeffrey Tennyson. NY: Hyperion, 1993.
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.
Honk for Service: A Man, a Tray and the Glory Day of Drive-Ins. Lou Ellen McGinley with Stephanie Spurr. Tray Day Publishing, 2004.
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.
Where to Eat in America. New Edition. William Rice and Burton Wolf, eds. NY: Random House, 1979.
Selling Steakburgers: The Growth of a Corporate Culture. Robert P. Cronin. Carmel IN: Guild Press of Indiana, Inc., 2000.
A la Carte: A Tour of Dining History. Lou Greenstein. Glen Cove NY: PBC International, Inc., 1992.
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.
The Ford Times Cookbook: Favorite Recipes from Popular American Restaurants. Nancy Kennedy, comp. NY: Simon & Schuster, n.d. (1968).
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.
Gancel’s Encyclopedia of Modern Cooking. Chef’s Reference. J. Gancel. 11th edition. NY: Radio City Book Store, 1956.
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.
Entertaining with Style: Recipes from Great American Restaurants. New York: Philip Morris Inc. for Benson & Hedges, 1980.
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.
Cincinnati’s Finest Restaurants. Robert Turizziani. M. R. Cahill Company, 1982.
Cooking for Profit: A New American Cook Book. 3rd ed. Jessup Whitehead. Chicago: Jessup Whitehead & Co., Publishers, 1893.