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Hungry? Take Foodie Top 100 Restaurants World Restaurants Worldwide

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


Chronicle Books is pleased to present Foodie Top 100 Restaurants World Restaurants Worldwide: Selected by the World’s Top Food Critics and Glam Media’s Foodie Editors (Chronicle Books, $19.95), featuring 100 of the world’s best restaurants selected by top food critics and Foodie editors.
Bringing food lovers the most reservation-worthy cuisine from four continents, the guidebook is for food lovers who don’t want anonymously compiled directories or crowd-sourced reviews. The critics and Foodie editors carefully selected restaurants together that provide an exemplary dining experience, including Paris’ L’Ambroisie, Napa Valley’s The French Laundry, Singapore’s Iggy’s, Kyoto’s Kitcho Arashiyama, Tokyo’s Kyo Aji, and New York City’s Le Bernardin. Each critic nominated restaurants from their region, as well as their favorites from other corners of the world.
The tasty tome represents a new approach to defining the “best” restaurants in the world—one that focuses on food first and foremost. The décor, service, and drinks program are secondary and only considered as complements to what is on the plate. This format allows for a more diverse and truly outstanding list of the places where true foodies should make a point to dine; one that may not fit into the more traditional definition of “world class” or star ratings.
The Foodie Top Restaurants Worldwide guide provides detailed accounts of the most iconic and innovative menus, ambiance, and service, which are accompanied by critics’ tips, color photographs and bonus lists of the top 100 restaurants in the France (page 240), Japan (page 244), United States (page 248) and Europe, the United Kingdom and Asia Pacific (page 252). The guide also uses symbols to give serious food lovers insight into each establishment’s offerings, strengths, and specialties. Unique to this guide is recognition of the world’s top ten general managers and maître d’s, as well as the list of the world’s top ten sommeliers. Plus, helpful tips and facts about wine and truffles; a glossary of terms commonly used in Japanese cuisine; an explanation of the farm-to-table relationship; and even a list of newly emerging tastemakers in the restaurant industry including foragers, mixologists and cheese stewards.
Seconds anyone?


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