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  • The Mere Mortal's Guide to Fine Diningby Colleen Rush

    Crown Publishing Group 2008; US$ 12.95

    From aperitif to digestif, approach every meal with savvy and grace. We?ve all experienced Fancy-Pants Restaurant Jitters at some point ? the fear that you will unknowingly commit some fine-dining crime, whether it?s using the wrong fork, picking an amateur wine, mispronouncing foie gras , or gasping when your fish entrée arrives with its head still... more...

  • Presenting Serviceby Lendal H. Kotschevar; Valentino Luciani

    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...

  • Waitingby Debra Ginsberg

    HarperCollins 2009; US$ 11.99

    A veteran waitress dishes up a spicy and robust account of life as it really exists behind kitchen doors. Part memoir, part social commentary, part guide to how to behave when dining out, Debra Ginsberg's book takes readers on her twentyyear journey as a waitress at a soap-operatic Italian restaurant, an exclusive five-star dining club, the dingiest... more...

  • Secrets of the Sommeliersby Rajat Parr; Jordan Mackay; Ed Anderson

    Ten Speed Press 2010; US$ 32.50

    A fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise, and best stories. Rajat Parr?s profound knowledge of wines, deep relationships with producers, and renowned tasting abilities have made him a legend in the business. As wine director for the Mina Group, Parr presides over the lists... more...

  • Restaurant Service Basicsby Sondra J. Dahmer; Kurt W. Kahl

    Wiley 2008; US$ 31.00

    An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style,... more...

  • The Sommelier Prep Courseby M. Gibson

    Wiley 2010; US$ 31.00

    A comprehensive, must-have guide to beverage service including wine, beer, and spirits The Sommelier Prep Course is the ultimate resource for any aspiring sommelier, bartender, or serious wine lover. It includes sections on viniculture and viticulture, Old World and New World wines, beer and other fermented beverages, and all varieties of spirits.... more...

  • Perfect Pairingsby Evan Goldstein

    University of California Press 2006; US$ 38.95

    As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from... more...

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