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Regional American Food Culture
ABC-CLIO 2009; US$ 70.00Regional American food culture still exists and is strongest in more rural, homogenous areas of the country. Regional foods are a major component of regional identities, and Americans make a big to-do about their home-grown favorites. The current food cultures of the major American regions-northeast/New England, the Mid-Atlantic, the South, the West,... more...
Wine and Philosophy
Wiley 2009; US$ 26.95In Wine & Philosophy, philosophers, wine critics, and winemakers share their passion for wine through well-crafted essays that explore wine’s deeper meaning, nature, and significance Joins Food & Philosophy and Beer & Philosophy in in the "Epicurean Trilogy Essays are organized thematically and written by philosophers,... more...
The Complete Idiot's Guide to Success as a Chef
DK Publishing 2007; US$ 18.95How to thrive in one of today's top ten "dream professions." Despite the long hours, arduous training, and grueling physical work, the allure of being a professional chef has made it one of the fastest growing career markets in America today. In this must-have guide, a master chef and baker gives practical, up-to-date advice on everything aspiring... more...
Design and Layout of Foodservice Facilities
John Wiley & Sons, Inc. 2008; US$ 52.50A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities , Third Edition provides a comprehensive reference for every step of the... more...
Erfolgreich in der Gastronomie
Diplomica Verlag 2008; US$ 46.37Esskultur ist weitaus vielschichtiger als der Begriff im ersten Moment vermuten lässt. Daher ist es Ziel dieser Studie, zunächst einen umfassenden Überblick über die deutsche Esskultur zu geben. Dafür soll herausgearbeitet werden, von welchen kulturellen Errungenschaften sie beeinflusst wird und welchen Trends sie folgt. Der erste Teil des Buches beschäftigt... more...
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...
Plating for Gold
Wiley 2012; US$ 39.50Plating for Gold features 50 award-winning recipes for spectacular desserts from pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone. Each recipe has easy-to-follow, step-by-step instructions, and you will discover one-of-a-kind recipes like: Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet, Hot Chocolate Soufflé,... 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...
So You Want to Be a Chef
Wiley 2008; US$ 29.50Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition . Revised and updated to include a new chapter on Research and Development chefs and expanded coverage of on-site foodservice areas, this guide presents a real-world look at culinary careers. The... more...
Mrs. Rowe's Little Book of Southern Pies
Ten Speed Press 2011; US$ 16.99Legendary Recipes from Virginia's Queen of Pie Mrs. Rowe, known fondly as "the Pie Lady" by legions of loyal customers, was the quintessential purveyor of all-American comfort food. Today her family carries on this legacy at the original Mrs. Rowe's Restaurant and Bakery in Staunton, Virginia, as well as at the new country buffet. The restaurant's... more...
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