Part autobiography, part culinary history, Steal the Menu is former New York Times food editor Raymond Sokolov’s account of four decades of eating. From his p

Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food h

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Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, loca