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Biscuitvilleby Phil Johnston
Infinite Ideas 2009; US$ 12.95First off we need to do some translation from American to English. A ?biscuit? as we know it is called a ?cookie? in the States. In the US, what they call a ?biscuit? is like a fluffy savoury roll that looks like our scone. American biscuits are often served at breakfast with sausage, ham or eggs tucked inside with gravy ladled over. Ok culinary lesson over. Biscuitville is the ultimate American success story which you?ve probably never heard of. It?s a company which had its humble beginnings in the American south, making and selling the best tasting biscuits in the land. Now it is quickly on its way to becoming the fast food equivalent of Starbucks. Biscuitville the company is a model for how America should have been doing business for the... more...
More Diners, Drive-ins and Divesby Guy Fieri; Ann Volkwein
HarperCollins 2009; US$ 12.99Join New York Times bestselling author and Food Network star Guy Fieri for a second helping of the best diners, drive-ins, and dives across America! Guy Fieri strikes again with More Diners, Drive-ins and Dives , giving you a road map to road food that's earned its culinary citizenship in "Flavortown." Join Guy on a cross-country noshing parade, mapping out the best places you've never heard of—more than fifty establishments off the beaten path. Compete in a (no hands) apple-pie-eating contest at Bobo Drive-In in Topeka, Kansas, dip your taste buds in Sweet Spicy Love sauce at Uncle Lou's Fried Chicken in Memphis, Tennessee, and get a load of the killer four-cheese mac-and-cheese at Gorilla Barbeque in Pacifica, California.... more...
Kitchen Conby Trevor White
John Wiley & Sons, Inc. 2008; US$ 21.25"The difference between Gordon Ramsay and a talking pig is that Gordon Ramsay never shuts up.". —From Kitchen Con. Our consumer culture can’t help but get wrapped up in designer crazes— these days our collective attention is focused on the designer food frenzy. Chefs are our newest celebrities and their restaurants are their stages, but hidden behind the elegant façade of fine dining exists the stark and sometimes shocking reality of the food industry. Renowned food critic Trevor White exposes what goes on behind the scenes in the high-stakes world of the restaurateur. Diners, be forewarned: this biting critique of restaurant culture shows today’s most celebrated restaurants for what they really are: greedy,... more...
None of Us is As Good As All of Usby Patricia Sowell Harris
John Wiley & Sons, Inc. 2009; US$ 24.95An inside account of how McDonald's turns diversity into success Everyone knows McDonald's, one of the most recognizable brand names in the world. But few know the extent to which McDonald's continued and ongoing success is due to the company's internal philosophy of inclusion and diversity. One of the biggest employers in the world, McDonald's staff is one of the world's most racially, culturally, and religiously diverse. In None of Us Is As Good As All of Us , McDonald's Global Chief Diversity Officer, Patricia Sowell Harris, offers the first inside look at the company's philosophy of inclusion and diversity through interviews with more than 60 key employees and leaders. These accounts, of franchisees, suppliers, and employees, reveal... more...
Galatoires: Bioraphy Of A Bistroby Marda Burton
Garrett County Press 2011; US$ 9.99Delicious, decadent and fiercely traditional, Galatoire's is everything that's fabulous (and eccentric) about New Orleans rolled into one sublime institution. This is an exceptional history of the internationally renowned restaurant, featuring rare photographs and fascinating stories that cut across the vast spectrum that populates the Gataloire's universe. Uncover the secrets of the restaurant?s signature dishes, including Canapé Lorenzo and Trout Marguery. Go backstage with Galatoire family members. Eavesdrop as business and political deals are cut in the glittering downstairs dining room. The story of Galatoire's is the story of New Orleans. Experience it within the four walls of one of the Crescent City's most treasured and enduring heirlooms. more...
The Art of Living According to Joe Beefby Meredith Erickson; David Chang; Frederic Morin; David Mcmillan
Ten Speed Press 2011; US$ 19.99The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography. Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life. more...
Dishing It Outby Robert Appelbaum
Reaktion Books 2011; US$ 35.00From the hamburger haven to the temple of gastronomy, the restaurant is a fixture of modern life. But why is that so? What needs has the restaurant come to satisfy, and what needs has it come to impose upon the experience of the modern world? In Dishing It Out , Robert Appelbaum travels around America and Europe and through the annals of literature and history to explore the social meaning of the restaurant—and to discover what we ought to be asking of the restaurant experience today. Since its founding in pre-Revolutionary France, the restaurant has always inspired contradictory feelings and served contradictory purposes. It has stood for a kind of liberation: the embrace of pleasure and sociability for their own sake.... more...
Who's Buying at Restaurants and Carry-Outsby New Strategist Publications
New Strategist Publications, Inc. 2011; US$ 180.00Who's buying breakfast, lunch, dinner, and snacks at fast- and full-service restaurants, etc. more...
Selling 'em by the Sackby David G. Hogan
NYU Press 1997; US$ 70.00In the wake of World War I, the hamburger was still considered a disreputable and undesirable food. Yet by 1930 Americans in every corner of the country accepted the hamburger as a mainstream meal and eventually made it a staple of their diet. The quintessential "American" food, hamburgers have by now spread to almost every country and culture in the world. But how did this fast food icon come to occupy so quickly such a singular role in American mass culture?. In Selling ‘em By the Sack , David Gerard Hogan traces the history of the hamburger's rise as a distinctive American culinary and ethnic symbol through the prism of one of its earliest promoters. The first to market both the hamburger and the "to go" carry-out... more...
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