These are books from my library, organized by date and beginning with the most recent. Books without publication dates are listed last. My library contains books of all sorts, whether guides, recipe collections, histories of individual restaurants, memoirs, academic studies, classroom texts, or industry trade books. I proudly count myself among the few who collect obsolete restaurant guide books.
The Lunch Box, Crossroads of Williamsburg. Anthony J. Thomas Jr. Off the Common Books, 2017.
Road Food. Jane & Michael Stern. Clarkson Potter, 10th edition, 2017.
The Ethnic Restaurateur. Krishnendu Ray. Bloomsbury, 2016.
Ten Restaurants That Changed America. Paul Freedman. Liveright/W. W. Norton, 2016.
Lost Restaurants of Denver. Robert & Kristen Autobee. American Palate/The History Press, 2015.
Lost Restaurants of Louisville. Stephen Hacker & Michelle Turner. American Palate/The History Press, 2015.
Front of the House: Restaurant Manners, Misbehaviors and Secrets. Jeff Benjamin with Greg Jones. Burgess Lea Press, 2015.
Duncan Hines: How a Traveling Salesman Became the Most Trusted Name in Food. Louis Hatchett. Univ. Press of Kentucky, 2014.
Behind the Kitchen Door. Saru Jayaraman. ILR Press/Cornell Univ. Press, 2013.
Historic Restaurants of Washington D.C. John DeFerrari. American Palate/The History Press, 2013.
Repast: Dining Out at the Dawn of the New American Century, 1900-1910. Michael Lesy and Lisa Stoller. W. W. Norton & Co., 2013.
Smart Casual: The Transformation of Gourmet Restaurant Style in America. Alison Pearlman. Univ. of Chicago Press, 2013.
The Supper Club Book: Celebration of a Midwest Tradition. Dave Hoekstra. Chicago Review Press, 2013.
The White Spot Cookbook. Kerry Gold. Figure Publishing, 2013.
Menu Design in America: A Visual and Culinary History of Graphic Styles and Design, 1850-1985. Jim Heimann, Steven Heller, John Mariani. Taschen, 2011.
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920. Andrew P. Haley. Univ. of North Carolina Press, 2011.
Sweet and Sour: Life in Chinese Family Restaurants. John Jung. Yin and Yang Press, 2010.
Appetite City: A Culinary History of New York. William Grimes. North Point Press, 2009.
Chop Suey: A Cultural History of Chinese Food in the United States. Andrew Coe. Oxford Univ. Press, 2009.
Dirty Dishes: A Restaurateur’s Story of Passion, Pain, and Pasta. Pino Luongo and Andrew Friedman. Bloomsbury, 2009.
The Fortune Cookie Chronicles: Adventures in the World of Chinese Food. Jennifer 8. Lee. Twelve, 2009.
The Hungry Cowboy: Service and Community in a Neighborhood Restaurant. Karla A. Erickson. Univ. Press of Mississippi, 2009.
Republic of Barbecue: Stories Beyond the Brisket. Elizabeth S. D. Engelhardt. Univ. of Texas Press, 2009.
Save the Deli. David Sax. Houghton Mifflin Harcourt, 2009.
Seattle’s Historic Restaurants. Robin Shannon. Arcadia Press, 2008.
Setting the Table: The Transforming Power of Hospitality in Business. Danny Meyer. Harper, 2008.
Waiter Rant. Anon “The Waiter.” Ecco/HarperCollins, 2008.
Cafe Indiana: A Guide to Indiana’s Down-Home Cafes. Joanne Raetz Stuttgen. Univ. of Wisconsin Press, 2007.
The Restaurants Book: Ethnographies of Where We Eat. David Beriss and David Sutton, eds. Berg, 2007.
Service Included: Four-Star Secrets of an Eavesdropping Waiter. Phoebe Damrosch. William Morrow/HarperCollins, 2007.
Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany. Bill Buford. Alfred A. Knopf, 2006.
Romany Marie: The Queen of Greenwich Village. Robert Schulman. Butler Books, 2006.
When Everybody Ate at Schrafft’s. Joan Kanel Slomanson. Barricade Books, 2006.
The Perfectionist: Life and Death in Haute Cuisine. Rudolph Chelminski. Gotham Books, 2005.
Cafe Wisconsin: A Guide to Wisconsin’s Down-Home Cafes. Joanne Raetz Stuttgen. Univ. of Wisconsin Press, 2004.
Eating My Words: An Appetite for Life. Mimi Sheraton. William Morrow/HarperCollins, 2004.
England Eats Out: 1830-Present. John Burnett. Pearson Education Limited, 2004.
Googie Redux: Ultramodern Roadside Architecture. Alan Hess. Chronicle Books, 2004.
Honk for Service: A Man, a Tray and the Glory Day of Drive-Ins. Lou Ellen McGinley with Stephanie Spurr. Tray Day Publishing, 2004.
London Caffs. Edwin Heathcote, photographs by Sue Barr. Wiley-Academy, 2004.
Tray Chic: Celebrating Indiana’s Cafeteria Culture. Sam Stall. Guild Press-Emmis Publishing, 2004.
California Dish: What I Saw (and Cooked) at the American Culinary Revolution. Jeremiah Tower. Free Press, 2003.
Cleveland Food Memories. Gail Ghetia Bellamy. Gray & Company, Publishers, 2003.
Eating Out in Europe: Picnics, Gourmet Dining and Snacks Since the Late Eighteenth Century. Marc Jacobs and Peter Scholliers, eds. Berg, 2003.
Minnesota Eats Out: An Illustrated History. Kathryn Strand Koutsky and Linda Koutsky. Minnesota Historical Society Press, 2003.
The Automat: The History, Recipes, and Allure of Horn & Hardart’s Masterpiece. Lorraine B. Diehl and Marianne Hardart. Clarkson, Potter Publishers, 2002.
Fast Food Nation: The Dark Side of the All-American Meal. Eric Schlosser. Harper Perennial, 2002.
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. Broadway Books, 2002.
Stuffed: Adventures of a Restaurant Family. Patricia Volk. Alfred A. Knopf, 2002.
Tea at the Blue Lantern Inn: A Social History of the Tea Room Craze in America. Jan Whitaker. St. Martin’s Press, 2002.
The Higbee Company and the Silver Grille. Richard E. Karberg with Judith Karberg and Jane Hazen. Cleveland Landmarks Press, Inc., 2001.
Kitchen Confidential. Anthony Bourdain. Harper Perennial, 2001.
Waiting: The True Confessions of a Waitress. Debra Ginsberg. Perennial, 2001.
Bar and Restaurant Logos. David E. Carter, ed. HBI/HarperCollins Publishers, 2000.
Extreme Restaurants. Birgit Krols, translated by Gunter Segers. Tectum Publishers, 2000.
The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Rebecca L. Spang. Harvard Univ. Press, 2000.
Selling Steakburgers: The Growth of a Corporate Culture. Robert P. Cronin. Guild Press of Indiana, Inc., 2000.
Fast Food: Roadside Restaurants in the Automobile Age. John A. Jakle & Keith A. Sculle. Johns Hopkins Univ. Press, 1999.
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. Routledge, 1999.
Beyond Toasted Ravioli: A Tour of St. Louis Restaurants. Joe Pollack and Ann Lemons Pollack. Virginia Publishing Company, 1998.
Dining Out: Secrets from America’s Leading Critics, Chefs, and Restaurateurs. Andrew Dornenburg and Karen Page. John Wiley & Sons, Inc., 1998.
Justine’s: Memories & Recipes. Janet Stuart Smith. Wimmer Cookbooks, 1998.
May I Take Your Order?: American Menu Design, 1920-1960. Jim Heimann. Chronicle Books, 1998.
Golden Arches East: McDonald’s in East Asia. James L. Watson, ed. Stanford Univ. Press, 1997.
Selling ’em by the Sack: White Castle and the Creation of American Food. David Gerard Hogan. NYU Press, 1997.
Car Hops and Curb Service: A History of American Drive-In Restaurants, 1920-1960. Jim Heimann. Chronicle Books, 1996.
The World of the Paris Cafe: Sociability among the French Working Class, 1789-1914. W. Scott Haine. The Johns Hopkins Press, 1996.
The Four Seasons: A History of America’s Premier Restaurant. John Mariani with Alex Von Bidder. Crown Publishers, Inc., 1994.
The French Cafe. Marie-France Boyer, photographs by Eric Morin. Thames & Hudson, 1994.
American Diner, Then and Now. Richard J. S. Gutman. Harper Perennial, 1993.
Hamburger Heaven: The Illustrated History of the Hamburger. Jeffrey Tennyson. Hyperion, 1993.
A la Carte: A Tour of Dining History. Lou Greenstein. Glen Cove PBC International, Inc., 1992.
Fanny at Chez Panisse: A Child’s Restaurant Adventure with 46 Recipes. Alice Waters, with Bob Carrau and Patricia Curtan. Illustrated by Ann Arnold. HarperCollins, 1992.
Restaurants That Work: Case Studies of the Best in the Industry. Martin E. Dorf. Whitney Library of Design, 1992.
The African-American Travel Guide. Wayne C. Robinson. Hunter Publishing Inc., 1991.
America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies, and Other Establishments That Have Fed Us for 350 Years. John Mariani. William Morrow & Co., 1991.
Dishing It Out: Waitresses and Their Unions in the Twentieth Century. Dorothy Sue Cobble. Univ. of Illinois Press, 1991.
Recycled As Restaurants: Case Studies in Adaptive Reuse. Virginia Croft. Whitney Library of Design, 1991.
Tea and Taste: The Glasgow Tea Rooms, 1875-1975. Perilla Kinchin. White Cockade, 1991.
From Boarding House to Bistro: The American Restaurant Then and Now. Richard Pillsbury. Unwin Hyman, 1990.
The New Economics of Fast Food. Robert L. Emerson. Van Nostrand Reinhold, 1990.
Dining Out: A Sociology of Modern Manners. Joanne Finkelstein. NYU Press, 1989.
Ekiben: The Art of the Japanese Box Lunch. Junichi Kamekura, Mamoru Watanabe, Gideon Bosker. Chronicle Books, 1989.
Luncheonette: Ice Cream, Beverage, and Sandwich Recipes from the Golden Age of the Soda Fountain. Patricia M. Kelly, ed., illustrated by Carol Vidinghoff. Crown Publishers Inc., 1989.
Restaurant Reality: A Manager’s Guide. Michael Lefever. John Wiley & Sons, 1989.
What’s Cooking at Moody’s Diner: 60 Years of Recipes and Reminiscences. Nancy Moody Genthner, edited by Kerry Leichtman. Dancing Bear Books, 1989.
The Boston Globe Restaurant Book. Robert Levey. The Globe Pequot Press, 1988.
Mariani’s Coast-to-Coast Dining Guide. John Mariani, ed. Times Books, 1986.
Orange Roofs and Golden Arches: The Architecture of American Chain Restaurants. Philip Langdon. Alfred A. Knopf, 1986.
The English Pub. Andy Whipple and Rob Anderson. Viking Penquin Inc., 1985.
Googie: Fifties Coffee Shop Architecture. Alan Hess. Chronicle Books, 1985.
Roadside Empires: How the Chains Franchised America. Stan Luxenberg. Viking, 1985.
Cafes and Cabarets of Montmartre. Mariel Oberthur, translated by Sheila Azoulai. Peregrine Smith Book/Gibbs M. Smith, Inc., 1984.
Cincinnati’s Finest Restaurants. Robert Turizziani. M. R. Cahill Company, 1982.
The Russian Tea Room Cookbook. Faith Stewart-Gordon and Nika Hazelton. Richard Marek, 1981.
Entertaining with Style: Recipes from Great American Restaurants. Philip Morris Inc. for Benson & Hedges, 1980.
American Diner. Richard J. S. Gutman and Elliott Kaufman. Harper & Row Publishers, 1979.
Where to Eat in America. New Edition. William Rice and Burton Wolf, eds. Random House, 1979.
100 Recipes from 100 of the Greatest Restaurants. Pat Jester, ed. Philip Morris Inc. for Benson & Hedges 100’s, 1978.
The All New Underground Gourmet: The Classic Guide to Budget Dining in New York. Milton Glaser and Jerome Snyder. Simon & Schuster, 1977.
Grinding It Out: The Making of McDonald’s. Ray Kroc with Robert Anderson. Henry Regnery Co., 1977.
Holiday Magazine Award Cookbook. Charlotte Turgeon, ed. The Curtis Publishing Company, 1976.
Planning Profits in the Food and Lodging Industry. Peter Dukas. Cahners Books, 1976.
Menus: Analysis and Planning. Lothar A. Kreck. CBI Publishing Co., Inc., 1975.
My Life as a Restaurant. Alice May Brock. The Overlook Press and The Bookstore Press, 1975.
Focus on . . . adding eye appeal to foods. Bruce H. Axler. ITT Educational Publishing, 1974.
Focus on . . . practical wine knowledge. Bruce H. Axler. ITT Educational Publishing, 1974.
Focus on . . . showmanship in the dining room. Bruce H. Axler. ITT Educational Publishing, 1974.
The Revised New Orleans Underground Gourmet. Richard H. Collin. Simon & Schuster, 1973.
The Colony Cookbook. Gene Cavallero, Jr. and Ted James. The Bobbs Merrill Company, Inc., 1972.
The L. A. Gourmet: Favorite Recipes from Famous Los Angeles Restaurants. Jeanne Voltz and Burks Hamner. Doubleday & Co., 1971.
The San Francisco Underground Gourmet. R. B. Read. Simon & Schuster, 1969.
The Guide to Convenience Foods: How to Use, Plan, Prepare, Present. Patterson Publishing Co. Inc., 1968.
Delmonico’s: A Century of Splendor. Lately Thomas. Houghton Mifflin Co., 1967.
Great Restaurants of the United States and Their Recipes. Kay Daniel Picot. Leonce Picot, ed. Illustrated by Al Kocab. Research Unlimited, Inc., 1967.
Massachusetts: A Guide to Good Eating. Massachusetts Restaurant Service Corp., 1965.
A Cook’s Tour of San Francisco: The Best Restaurants and Their Recipes. Doris Muscatine. Charles Scribner’s Sons, 1963.
Blueberry Hill Menu Cookbook. Elsie Masterson. Vail-Ballou Press, Inc., 1963.
Glow of Candlelight: The Story of Patricia Murphy. Patricia Murphy. Prentice-Hall, 1961.
Great Restaurants of America. Ted Patrick and Silas Spitzer. Drawings by Ronald Searle. Bramhall House, 1960.
Interiors Book of Restaurants. William Wilson Atkin and Joan Adler, eds. Whitney Library of Design, 1960.
The Diners’ Club Cookbook: Great Recipes from Great Restaurants. Myra Waldo. Gramercy Publishers, 1959.
I Want to Be a Restaurant Owner. Carla Greene. Children’s Press, 1959.
Fine Bouche: A History of the Restaurant in France. Pierre Andrieu, translated by Arthur L. Hayward. Cassell and Company Ltd., 1956.
Gancel’s Encyclopedia of Modern Cooking. Chef’s Reference. J. Gancel. 11th edition. Radio City Book Store, 1956.
The Longchamps Cookbook: Wherein Are Revealed Some of the Culinary Secrets That Have Made Longchamps Restaurants Famous. Max Winkler. Harper & Bros., 1954.
The Second Ford Treasury of Favorite Recipes from Famous Eating Places. Nancy Kennedy, comp. Simon & Schuster, 1954.
The Waiters. William Fisher. Signet Books, 1953.
Papa’s Table d’Hote. Maria Sermolino. J. B. Lippincott Company, 1952.
Vittles and Vice: an extraordinary guide to what’s cooking on Chicago’s Near North Side. Patricia Bronte. Henry Regnery Co., 1952.
The Ford Treasury of Favorite Recipes from Famous Eating Places. Nancy Kennedy, comp. Simon & Schuster, 1950.
Gourmet’s Guide to Good Eating. Published by Gourmet magazine, distributed by Garden City Publishing Co., 1948.
Adventures in Good Eating. Duncan Hines. Adventures in Good Eating, 1947.
The Colony: Portrait of a Restaurant — and Its Famous Recipes. Iles Brody. Greenberg, 1945.
Eating Around San Francisco. Ruth Thompson and Chef Louis Hanges. Suttonhouse Ltd., 1937.
Serving Food for Profit: The Tea Room and Coffee Shop. Woman’s Institute, 1932 (1946 ed.).
Dining in New York. Rian James. John Day Company, 1930 (revised edition, 1931).
The Secret of Successful Restaurants. Alice Foote MacDougall. Harper & Bros., 1929.
Salads and Sandwiches and Specialty Dishes for Restaurants and Tea Rooms. Emory Hawcock. Harper & Brothers, 1928.
Tea Room and Cafeteria Management. R. N. Elliott. Little, Brown & Co., 1927.
Ideas for Refreshment Rooms. John Willy, 1923.
Cooking for Profit: A New American Cook Book. 3rd ed. Jessup Whitehead. Jessup Whitehead & Co., Publishers, 1893.
The Ford Times Cookbook: Favorite Recipes from Popular American Restaurants. Nancy Kennedy, comp. Simon & Schuster, n.d. (1968).
The Soda Fountain and Luncheonette in the Restaurant. The Liquid Carbonic Corp., n.d.
The Story of the Tam o’Shanter Inn. Linda Cirigliano. Lawry’s Restaurants, n.d.
A Treasury of Favorite Recipes from Lazarus. “Carmel Appetite.” no date, no publisher.