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Most popular at the top

  • WJEC Hospitality and Catering for GCSE, Second Editionby Judy Gardiner; Jacqui Housley

    Hodder Education 2012; Not Available

    A new edition of the only textbook for WJEC GCSE courses in Catering and Hospitality & Catering. more...

  • Hide & Seek Sydney Feeling Peckish?by Hardie Grant Publishing

    Hardie Grant Books 2012; US$ 7.95

    Just like a Lady Gaga outfit, the Sydney food scene has become more exciting, colourful and quirkier than ever. No longer do you need to be cashed-up and dressed to the nines to have a decent meal. Hide & Seek Sydney: Feeling Peckish?, is a guide to 30 of the city’s hidden foodie treasures. Whether you’re after some of the best sushi outside... more...

  • 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...

  • 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...

  • Picnicby DeeDee Stovel

    Storey Publishing, LLC 2012; US$ 9.95

    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...

  • 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...

  • On-Premise Cateringby Patti J. Shock; John M. Stefanelli

    Wiley 2001; US$ 80.00

    Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that... more...

  • The Appetizer Atlasby Arthur L. Meyer; Jon M. Vann

    Wiley 2003; US$ 45.00

    The ultimate single-source cookbook for a world of appetizers Whether in the form of a passed hors d'oeuvre, canap?, or a dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help lead off... more...

  • Professional Bakingby Wayne Gisslen; Mary Ellen Griffin; Le Cordon Bleu

    John Wiley & Sons, Inc. 2006; US$ 80.00

    Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to... more...

  • Essentials of Professional Cookingby Wayne Gisslen

    John Wiley & Sons, Inc. 2006; US$ 57.50

    Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking , this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.... more...