Hardcover; Published 5/1/2012; 288 Pages; ISBN 9780670023523
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In this vivid memoir Joe Bastianich charts his culinary journey from working in his parents’ red-sauce joint to becoming one of the country’s most successful restaurateurs.
Writing in an authentic New York style that is equal parts rock ’n’ roll and hard-ass, bottom-line business reality, Joe explains: how Babbo changed the way people think of Italian restaurants; how Lupa and Esca were born of “hedonistic, boondoggle R&D trips” through Italy; and how Del Posto managed to overcome a menu that was so ambitious that at first it could not even be executed and became the first four-star Italian restaurant in America.
Throughout the book he stays true to the real secret of his success--watching costs but being ferociously dedicated to exceeding the customer’s expectations on every level and delivering the best dining experience in the world.
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