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The Larder Chef
Taylor and Francis 2012; US$ 46.95The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering... more...
Speakeasy
Ten Speed Press 2010; US$ 24.99Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality. Thankfully, a cocktail renaissance... more...
Mr. Boston Official Bartender's Guide
Wiley 2009; US$ 9.50The new updated edition of America's bestselling drink-mixing guide America's favorite drink-mixing guide since 1935, Mr. Boston: Official Bartender's Guide has been the resource of choice for generations of professionals and amateurs alike. Now this classic is better than ever, with updated information, 200 new drink recipes, and new photography.... more...
Design and Equipment for Restaurants and Foodservice
John Wiley & Sons, Inc. 2008; US$ 61.50The New Edition of a Favorite Resource! From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand... more...
Professional Cake Decorating
John Wiley & Sons, Inc. 2006; US$ 47.50Everything you need to create stunning cake decorations Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. Professional Cake Decorating is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating. Professional Cake... more...
The Chef's Companion
Wiley 2003; US$ 19.50The indispensable guide to over 5,000 culinary terms Even the most international chef sometimes needs help with today's wildly diverse cooking terminology. Now, there's an updated and revised edition of Elizabeth Riely's The Chef's Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to concise... more...
Hotel, Hostel & Hospital Housekeeping
Hodder Education 1988; US$ 33.59A textbook offering a comprehensive view of the planning, provision and service of accommodation in hotels, hostels, hospitals and similar establishments. It covers the City and Guilds 708 Accommodation Services syllabus and describes changes in trading practices and new technology. more...
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