5 Books to Read this Month: April 2024
by David Klemt
Our inspiring and informative March book selections will help you improve operations, refresh and streamline F&B programming, and learn more about coffee.
This month, we look at books covering an array of topics: overcoming dysfunctions within teams; stepping outside of comfort zones; cocktail and Irish dish recipes; and repurposing existing buildings.
To review the book recommendations from March 2024, click here.
Let’s jump in!
Roundbuilding
Perhaps unsurprisingly, it seems like most cocktail books target home bartenders. In a refreshing change of pace, Roundbuilding is specifically for working bartenders. In case the name doesn’t give it away, this book is about crafting and serving consistent rounds of cocktails and ensuring a high standard of service.
From Amazon: “Roundbuiding is a practical guide to mixing cocktails, aimed at the working bartender. This is a book about ensuring that, for every round you serve, every drink is made to a consistently high standard, and that first sip always makes an impression. It’s the nuts and bolts of mixing drinks.”
The World Atlas of Coffee (2nd Edition)
This bestseller enjoys a 4.8-star rating on Amazon with nearly 4,000 reviews on the platform. The World Atlas of Coffee also boasts a score of 4.4 on Goodreads.
Written by World Barista Champion James Hoffman (who’s also the co-founder of a successful coffee roaster operating out of London), this book will provide the reader with just about everything they need to know about coffee. The rise in popularity of cocktails like the Carajillo and the near-constant chatter about the Espresso Martini got me thinking: I should probably include a coffee book in one of these roundups.
From Amazon: “Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.”
This book isn’t even a year old but has already made waves. In fact, it was listed as one of Chef Eric Ripert‘s (Le Bernardin in New York City) books of the month just a couple of months after publication.
From Amazon: “The Complete Recipe Writing Guide shows you how to create professional recipe content from development to publication. Raeanne Sarazen, a registered dietitian and chef, shares her expertise from over 20 years of working with recipes as a test kitchen professional, recipe developer, food writer, and editor, along with insider tips from top industry professionals. Like a master class on recipes, this comprehensive resource guides you through the variety of skills needed to create and share successful recipes.”
Get your copy here.
This informative and conversational book written by KRG Hospitality president Doug Radkey is the perfect read for aspiring or seasoned bar, pub, lounge, or even restaurant owners, operators, and managers looking for that competitive edge in operations! If you’re looking for both fundamental and in-depth planning methods, strategies, and industry focused insight to either start or grow a scalable, sustainable, memorable, profitable, and consistent venue in today’s cut-throat industry, Bar Hacks is written just for you.
Pick up the paperback from Amazon today!
Doug’s followup book to Bar Hacks! The world around us has changed. The food and beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? Will perhaps the restaurant, bar, and hospitality industry come out even stronger? With the right changes to the previous status quo, it is possible. There’s no question, resets are major undertakings, but a major reset will provide us with a clean start and that’s what this industry needs.
Pick up KRG Hospitality president Doug Radkey’s second book today! Click here.
