Chefs are given too much credit for a restaurant’s success today, author Nicholas Lander says, while the industry’s true creative forces—restaurateurs—gets the short end of the stick. His new book aims to set the record straight. Chefs “have been the main focus of the restaurant media, to the detriment of the restaurateur’s profession” Lander writes in The Art of the Restaurateur (Phaidon, $39.95). His book puts the spotlight on the rare ...

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