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Most popular at the top
- Neil Wilson Publishing 2012; US$ 14.57
A classic work on Scotch and its origins, Lockhart's book has long been regarded as a whisky classic. Including the foreword written by his late son in 1995, fully updated and revised, this book covers some of the lesser known episodes in the industry's history. In particular the author's family's involvement with Balmenach Distilery on Speyside is... more...
- Random House Struik 2012; US$ 14.00
The Cape Winemakers Guild (CWG) ? founded in 1982 and celebrating its 30th anniversary in 2012 ? is an association of South Africa?s top winemakers, committed to maintaining and constantly improving the quality of their wines, thereby serving as role models for the Cape wine industry as a whole to uphold and build on the reputation of South African... more...
- Crown Publishing Group 2013; US$ 22.50
Cook from the farmer?s market with inspired vegetarian recipes?many of which are gluten-free and dairy-free?with a French twist, all highlighting seasonal produce. Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways... more...
- Wiley 2012; US$ 22.99
The easy way to learn to pair food with wine Knowing the best wine to serve with food can be a real challenge, and can make or break a meal. Pairing Food and Wine For Dummies helps you understand the principles behind matching wine and food. From European to Asian, fine dining to burgers and barbeque, you'll learn strategies for knowing just what... more...
- Wiley 2003; US$ 19.50
The 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...
- John Wiley & Sons, Inc. 2006; US$ 41.50
A detailed approach to providing service in restaurants and foodservice operations Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through... more...
- Wiley 2006; US$ 39.50
Recipes and cooking tips from the kitchen of one of the country's most exclusive clubs Club Cuisine is the new, stunningly visual cookbook featuring Certified Master Chef Edward Leonard's dynamic club fare. It presents more than 150 recipes that, until now, have typically only been enjoyed by privileged members of private clubs. Inside, you'll find... more...
- Crown Publishing Group 2007; US$ 15.00
David Novak?one of today?s most engaging, unconventional, and successful business leaders?lived in thirty-two trailer parks in twenty-three states by the time he reached the seventh grade. He sold encyclopedias door to door, worked as a hotel night clerk, and took a job as a $7,200-a-year advertising copywriter with the hopes of maybe one day becoming... more...
- University of Minnesota Press 1999; US$ 57.00
Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country?Denmark, Norway, Sweden, Finland, and Iceland?has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge... more...