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Raising the Steaks: My Journey to Creating the Best Steakhouse in the World: Nic

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US $28.50
Approximately£20.94
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New
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Located in: Fairfield, Ohio, United States
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eBay item number:387900512039
Last updated on 26 Feb, 2025 01:03:15 GMTView all revisionsView all revisions

Item specifics

Condition
New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
ISBN-13
9780871976130
Type
Does not apply
ISBN
9780871976130

About this product

Product Identifiers

Publisher
Capen Publishing Company, Inc.
ISBN-10
0871976137
ISBN-13
9780871976130
eBay Product ID (ePID)
28061248002

Product Key Features

Book Title
Raising the Steaks : My Journey to Creating the Best Steakhouse in the World: Nick & Sam's
Number of Pages
160 Pages
Language
English
Topic
Personal Memoirs, General
Publication Year
2023
Genre
Cooking, Biography & Autobiography
Author
Steve Mclinden
Format
Hardcover

Dimensions

Item Length
9 in
Item Width
6 in

Additional Product Features

Intended Audience
Trade
Reviews
"In the restaurant business, it is rare to find a chef and business partner as talented as Samir. Without him, Nick & Sam's would not be the success it is today. Raising the Steaks is not just the story of an incredible chef but a good man." --PHILIP J. ROMANO "ENTREPRENEUR, RESTAURATEUR, AND FOUNDER OF NICK & SAM'S STEAKHOUSE", "'I have spent my life judging the distance between American reality and American dream.' Those are the words of Bruce Springsteen, and I am not sure there have been many who have bridged that distance more gracefully than Samir Dhurandhar. They say success comes before work only in the dictionary, and Samir's success has been a byproduct of hard work. And talent. And clearly, the support of the people around him. You can see the pride he takes in his work merely by stepping into the restaurant. It feels like a highclass version of the bar from the hit comedy Cheers, where everyone feels welcome the minute they walk through the doors. As Samir so simply and yet so eloquently states in this book, 'Start from the bottom but never lose sight of the top.' He has reached the top and has done so with humility and charm, and I am proud to call him my friend." --BABE LAUFENBERG "FORMER DALLAS COWBOY AND CURRENT ANALYST, DALLAS COWBOYS RADIO NETWORK", "Like me, Samir doesn't have a lot of off time, and all his hard work has made him the playmaker at Nick & Sam's. It's my favorite restaurant, and I'm thankful for the creation of 'The Luka'-- everyone should try it. Like mine, his family helped pave his way, and it's highlighted in his new book. I'm proud of Samir and all he's accomplished." --LUKA DONcIc "PROFESSIONAL BASKETBALL PLAYER FOR THE DALLAS MAVERICKS", "The difference between ordinary and extraordinary is the little extra that you'll find in this incredible life of an incredible Chef Samir's journey." --SAM HAZEN "SVP CONSTELLATION-ELIOR CULTURAL & ATTRACTIONS", "How blessed we are to hear the journey that made Samir the true Texan he is today. Hardworking, humble, and hospitable--that is Samir! My favorite line in the book: 'Start from the bottom but never lose sight of the top.' Samir, thank you for opening up your heart in this book and sharing your love and passion for food with all of us. Cheers!" --LAUREN (PRZYBYL) MILLER "GOOD DAY ANCHOR, KDFW-TV FOX 4"
Synopsis
In a whirlwind culinary tour, taking readers from his chef origins in India to celebrated Manhattan eateries to the famed Nick & Sam's Steakhouse in Dallas, Samir Dhurandhar tells a singular, savory American success story. The author overcame daunting challenges to land a partner role in the Phil Romano-created restaurant Nick & Sam's, earning him the nickname "celebrity chef," despite his humble persona. Find out why A-listers from George Clooney, Shaq, and Diddy to NBA megastar Luka Doncic just had to meet Samir--and become lifelong customers. Read how a chance meeting with cooking legend Julia Child spawned lifelong opportunities: "Samir, you should go to the Culinary Institute of America." Samir retraces the path to his "ultimate honor," cooking as a guest chef at the venerable James Beard House in New York. "Pressure! I'd be taking my place at a kitchen shrine where Wolfgang Puck, Emeril Lagasse, Anthony Bourdain, and Charlie Trotter worked their magic." Samir also offers handy kitchen tips and a bounty of Nick & Sam's and personal recipes, including the full feast he crafted at the Beard House. Bon appétit!

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