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Most popular at the top
- Atria Books 2009; US$ 19.99
Sizzling sauté pans. Screaming spectators. Television cameras. A ticking clock. Fasten your seatbelt for the Bocuse d'Or, the world's most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher. At this real-life Top Chef, twenty-four culinary teams, each representing its home nation, cook for... more...
- University of California Press 2013; US$ 29.95
The capital of the U.S. Empire after World War II was not a city. It was an American suburb. In this innovative and timely history, Andrew Friedman chronicles how the CIA and other national security institutions created a U.S. imperial home front in the suburbs of Northern Virginia. In this covert capital, the suburban landscape provided a cover for... more...
- Wiley 2011; US$ 24.95 US$ 21.99
"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House.' His sophisticated contemporary food was generally considered some of the best ever served there." --Marian Burros,... more...
- Workman Publishing Company 2009; US$ 15.95
The book food lovers with diabetes have been waiting for: a through-the-menu collection of 250 dishes to meet any craving, from hot and spicy to sweet and sour, from creamy to crunchy, from pastas to dessert. Written by Tom Valenti, one of America's Ten Best Chefs ( Food & Wine ) and a "clairvoyant in the kitchen" (Ruth Reichl, The New York Times... more...
- Taylor and Francis 2013; US$ 63.95
Continuing Professional Development (CPD) is the means by which the professions across the world ensure that their knowledge and skills remain up to date and relevant to changing needs and environments. CPD significantly contributes to the quality and reputation of the professions and therefore to the quality of national and international social life... more...
- Bloomsbury Publishing 2010; US$ 8.99
In this raucous new anthology, thirty of the world's greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to butting heads with a crazed chef to witnessing security guards attacking hungry customers, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that... more...
Evidence-Based Treatment Guidelines for Treating Injured Workers, An Issue of Physical Medicine and Rehabilitation Clinics of North America,Elsevier Health Sciences 2015; US$ 98.99
Medical treatment guidelines are written from a clinical perspective, to guide clinical care. The review criteria that will be included in this issue of Physical Medicine & Rehabilitation Clinics are evidence based and are developed by practicing physicians and advisors who work in physical medicine and rehabilitation. Health care providers are expected... more...
- OUP Oxford 2006; US$ 67.99
There is extensive discussion of the concept of 'the stakeholder' in fields such as Management, Corporate Governance, Accounting and Finance, Strategy, Sociology, and Politics, and in wider public policy debate. Yet the concept is unclear, and research around it often muddled. This book provides an analysis, classification, and critique of stakeholder... more...
- Scribner 2012; US$ 30.00
This is the way we love to eat -- slowly braised, cut-with-a-spoon-tender meat resting in aromatic juices just waiting for the perfect piece of bread to come along and sop it up; a steaming bowl of chowder filled with chunks of fish and potatoes in rich broth laced with the smoky-sweet-salty flavor of bacon; a casserole that's spent some serious time... more...
- Potter/TenSpeed/Harmony 2013; US$ 30.00
What defines a chef? Despite the glamour attached to the profession today, a successful life in the kitchen is determined more by sacrifice than stardom, demanding a dedication bordering on obsession, all in pursuit of The Food. In this meditation on the culinary life that blends elements of memoir and cookbook, Paul Liebrandt shares the story of... more...