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Most popular at the top

  • Letters to a Young Chefby Daniel Boulud

    Basic Books 2009; US$ 14.95

    Written for the professional chef as well as the amateur cook, an invitation into the kitchen from a revered chef who combines traditional technique and modern sensibility. more...

  • The Party Food Bibleby Lisa Eisenman Frisk; Monica Eisenman; Roland Persson

    Skyhorse Publishing 2013; US$ 29.95

    Planning a cocktail party or a night in with your best friends? Looking to create tasty delights that are guaranteed to get everyone talking? The Party Food Bible is the must-have guide to making easy and delicious edibles?in miniature! Served up on everything from skewers to spoons, the 565 recipes in this unique cookbook offer bite-size delicacies,... more...

  • Kostenrechnung für die Gastronomieby Peter Posluschny

    De Gruyter Oldenbourg 2013; US$ 731.00

    Der Titel ist ein Beitrag zur Gestaltung des Kostenmanagements in der Gastronomie: Der Leser eignet sich solide Kenntnisse der Kostenrechnung sowie die Anwendung der Instrumente der Kostenrechnung und -kontrolle in gastronomischen Betrieben an und setzt diese zugleich in der betrieblichen Praxis um. Die Kostenrechnung wird anhand einer begleitenden... more...

  • Food Lovers' Guide to® Long Islandby Peter Gianotti

    Globe Pequot Press 2014; US$ 15.99

    Food Lovers' Guides   Indispensable handbooks to local gastronomic delights   The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents... more...

  • Picnicby DeeDee Stovel

    Storey Publishing, LLC 2012; US$ 10.95

    Picnics are fun and casual, and somehow the food just tastes better in a beautiful outdoor setting. In Picnic , DeeDee Stovel offers 28 picnic event ideas and more than 125 recipes -- packable repasts from an informal Summer Canoe Picnic (featuring iced cucumber soup and red potato salad with fresh peas) to an elegant Champagne Tea Picnic (starring... more...

  • The Contemporary Buttercream Bibleby Valeri Valeriano; Christina Ong

    F+W Media 2014; US$ 24.99

    Buttercream icing is the most delicious cake decorating medium, is very accessible and needs very little specialist equipment. This essential guide demonstrates more than 50 innovative techniques via easy to follow step-by-step photographic tutorials and includes over 40 stunning cake designs to create at home, from simple cupcakes to three-tiered... more...

  • The Big New York Sandwich Bookby Sara Reistad-Long; Jean Tang

    Running Press 2011; US$ 23.00

    What better way to celebrate the Golden Age of the Sandwich than with the Big New York Sandwich Book . A gorgeous collection of more than 99 delicious sandwich recipes from a "who's who" of talented chefs, such as Dan Barber, Daniel Boulud, Jean-Georges Vongherichten, Mario Batali, and beloved restaurants in New York City, it is a virtual map--in... more...

  • Cooking for Crowdsby Merry E. White; Edward Koren; Darra Goldstein

    Princeton University Press 2013; US$ 29.95

    When Cooking for Crowds was first published in 1974, home cooks in America were just waking up to the great foods the rest of the world was eating, from pesto and curries to Ukrainian pork and baklava. Now Merry White's indispensable classic is back in print for a new generation of readers to savor, and her international recipes are as crowd-pleasing... more...

  • Secrets of the Best Chefsby Adam Roberts

    Artisan 2012; US$ 27.95

    Learn to cook from the best chefs in America Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet , set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home... more...

  • Foodservice Manual for Health Care Institutionsby Ruby Parker Puckett

    Wiley 2012; US$ 110.00

    The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice—contains the most current data on... more...