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Most popular at the top

  • My Paris Market Cookbookby Emily Dilling; Nicholas Ball

    Skyhorse Publishing 2015; US$ 24.99

    Based on Emily Dilling?s popular blog, parispaysanne.com, My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes takes readers on a tour of Paris?s growing artisanal and craft food scene. Visits to markets with local farmers, coffee roasters, and craft brewers in the city offer insight into the exciting development of local... more...

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

    Wiley 2001; US$ 52.00 US$ 45.07

    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 US$ 31.50

    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$ 71.50 US$ 61.97

    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...

  • 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...

  • 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...

  • Nutrition in Institutionsby Maria Cross; Barbara MacDonald

    Wiley 2009; US$ 131.99

    The importance of good nutrition for individual health and well-being is widely recognized, yet for a significant number of people who rely on institutions for food and nutrition, this importance has not always been a primary consideration. People, therefore, may find themselves consuming food they would not ordinarily choose to eat, with, in some... 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; US$ 27.99

    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 key... more...

  • Foodservice Manual for Health Care Institutionsby Ruby Parker Puckett

    Wiley 2012; US$ 110.00 US$ 95.33

    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...