As the colder months set in and we near the end of the shows and movies to stream, here are seven must-read books selected by hospitality leaders


Crucial Conversations Tools for Talking When Stakes Are High 
by Kerry Patternson and Joseph Grenny

(Emery Whalen, CEO/Co-Owner of QED Hospitality in New Orleans, LA and Nashville, TN)

The Dirty Guide to Wine: Following Flavor from Ground to Glass
by Alice Feiring

(Aria Dorsey, Director of Operations & Wine for Rolf & Daughters and Folk, in Nashville, TN)

Good to Great: : Why Some Companies Make the Leap and Others Don't 
by Jim Collins

(Robert LeBlanc, Founder and Creative Director of LeBLANC+SMITH in New Orleans, LA)

Great Wine Made Simple: Straight Talk from a Master Sommelier 
by Clarkson Potter

(Alexander Harris, Culinary Director of Emma’s Torch in Brooklyn, NY)

Grit: The Power of Passion and Perseverance
by Angela Duckworth

(Kristine Basas, Human Resources Manager for Boka Restaurant Group in Chicago, IL)

On Food and Cooking: The Science and Lore of the Kitchen 
by Harold Mcgee

(Angie Rito, Chef/Partner of Don Angie and Quality Italian in New York, NY)


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