Foodie Top 100 Restaurants Worldwide: Selected by the World's Top Food Critics and Glam Media's Foodie Editors

by Mode Media, Samir Arora (Contribution by), Gael Greene (Contribution by), Patricia Wells (Contribution by), Masuhiro Yamamoto (Contribution by)

Overview

Glam Media presents 100 of the world's best restaurants, selected by top food critics and foodie editors—including Samir Arora, the CEO of Glam Media; former New York Times food critic Patricia Wells; New York Magazine's Gael Greene; and Japan's first food critic, Masuhiro Yamamoto. Presenting the most reservation-worthy cuisine from four continents, Foodie Top 100 Restaurants Worldwide is for foodies who don't want anonymously compiled directories or crowd-sourced reviews. Detailed accounts of the most innovative menus, ambiance, and service, are accompanied by critics' tips, color photographs, and bonus lists of the top 100 restaurants in the USA, France, Europe, and Asia.

With contributions by:
Samir Arora
Patricia Wells
Gael Greene
Masuhiro Yamamoto
Ruth Reichl
Jonathon Gold
Bruno Verjus
Alexander Lobrano
Charles Campion
Vir Sanghvi
Aun Koh
Susumu Ohta  
Kundo Koyama
Yuki Yamamura
Erika Lenkert

Product Details

ISBN-13:	9781452127910
Publisher:	Chronicle Books LLC
Publication date:	08/13/2013
Pages:	272
Product dimensions:	4.50(w) x 7.46(h) x 0.60(d)

About the Author

Glam Media is the number-one digital media company for lifestyle content in the world, reaching 500 million users monthly. Foodie is Glam's online channel for all things food.

Editorial Reviews

"The 100 best restaurants in the world? There are lists everywhere, but none quite like the one in Foodie Top 100 Restaurants Worldwide. The nicely-illustrated 272-page book lists the world's best restaurants from New York to Tokyo, picked by a star-studded cast of reviewers including Gail Greene, Patricia Wells, Ruth Reichl and Jonathan Gold."


Peter Genovese, New Jersey Star-Ledger—-

"The book, slim enough to fit in a back pocket, isn't just a series of names and addresses. Each featured restaurant is discussed with intimate and intelligent fluidity. The paragraph-long descriptions include the history of the establishment and the culinary style of the chef, as well as menu suggestions that consider which dishes best express the specific attributes of the restaurant in question. . . . Even if you're not planning on traveling any time soon, the book is full of useful, interesting information about culinary history, technique, and innovations in the world of food. Written simply enough for anyone to understand, but with enough complexity that it doesn't condescend, these sections are fascinating and useful to anyone who's interested."


Lana Adler, Joonbug New York—-

"The food photography in this book is consistently beautiful in a way that makes one want to travel just to eat."


Jim Duncan, Des Moines Cityview 2013 Fall Books Guide—-

From the Publisher