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for Kindle Fire, Apple, Android, Nook, Kobo, PC, Mac, Sony Reader...
After Toast
Allen & Unwin 2012; US$ 27.26Finally, a cookbook that answers the question all aspiring cooks ask - what can I cook once I've mastered toast? Full of delicious, easy to make recipes for modernised classics as well as must-know tips and tricks this is the essential young person's guide to real, really awesome, food. more...
The Art of Living According to Joe Beef
Ten Speed Press 2011; US$ 40.00The 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... more...
Asian Bar and Restaurant Design
Tuttle Publishing 2012; US$ 44.95Asian Bar and Restaurant Design is a selection of more than 40 sleekly designed and wonderfully executed bars, restaurants and clubs from across Southeast Asia. Representative of a new wave of interior design and architecture that combines Eastern aesthetics and materials with Western know-how, these designs are sure to excite insiders of the hospitality... more...
Biscuitville
Infinite Ideas 2009; US$ 12.95First 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... more...
Contemporary Japanese Restaurant Design
Tuttle Publishing 2012; US$ 45.00With evocative texts accompanying stunning photographs, Contemporary Japanese Restaurant Design features 28 of the most cutting-edge dining spaces by the country's leading restaurant designers. more...
Dishing It Out
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... more...
Galatoires: Bioraphy Of A Bistro
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... more...
Hot Doug's
Agate Publishing 2013; US$ 24.95A fun, irreverent celebration of Chicago's landmark restaurant Hot Doug's, jam-packed with secrets of the trade, hilarious anecdotes, and entertaining celebrity contributions. more...
Jammet's of Dublin
The Lilliput Press 2012; US$ 14.57From 1901 to 1967 this Dublin restaurant ? so famous in its day that letters simply addressed ?Jammet?s, Europe? reached their destination within a week ? was the resort of actors, politicians, artists and literati, film stars, judges, journalists, doctors, chancers and characters, gourmets and oenophiles, who passed through its doors in search of... more...
Kitchen Con
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... more...
