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Most popular at the top

  • 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...

  • Food Lovers' Guide toŽ 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...

  • Paris Bistro Cookeryby Watt

    Taylor and Francis 2014; US$ 185.00

    First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company. 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...

  • Essentials of Professional Cookingby Wayne Gisslen

    Wiley 2006; US$ 89.50

    WAYNE GISSLEN is the bestselling author of Professional Cooking , Advanced Professional Cooking , Professional Baking , and The Chef’s Art , all from Wiley. more...

  • Flight Cateringby Peter Jones

    Taylor and Francis 2012; US$ 67.95

    The airline industry is a vast international business that is central to world economies. In today's environment, it faces many challenges and a tight operational strategy is vital to survive. In-flight catering is a central part of these strategies at all levels: be they customer satisfaction, marketing, operations or logistics. Fully endorsed by... more...

  • Nutrition in Institutionsby Maria Cross; Barbara MacDonald

    Wiley 2009; US$ 127.99

    Maria Cross (MSc) and Barbara MacDonald (MSc) are visiting lecturers at the University of Westminster, U.K. more...

  • The Everything Guide to Starting and Running a Catering Businessby Joyce Weinberg

    F+W Media 2007; US$ 14.95

    Do you enjoy cooking for others? Is your buffet table a work of art? Are your parties the best in the neighborhood? Then catering may be a great career for you! It's all here-from getting licenses and choosing the perfect name to developing menus and getting the word out. Seasoned food expert and caterer Joyce Weinberg covers all aspects of the catering... more...

  • Strategic Questions in Food and Beverage Managementby Roy C. Wood

    Taylor and Francis 2010; US$ 65.95

    'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field... more...

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

    Hodder Education 2012; Not Available

    Completely revised and updated for WJEC's new courses in GCSE Hospitality and Catering, this book is designed to support students throughout their study, coursework preparation and revision for final exams. The book is packed with all the information that students will need for the course and has been expanded to provide more knowledge in some... more...