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- Wiley 2009; US$ 27.95
In Wine & Philosophy, philosophers, wine critics, and winemakers share their passion for wine through well-crafted essays that explore wine?s deeper meaning, nature, and significance Joins Food & Philosophy and Beer & Philosophy in in the "Epicurean Trilogy Essays are organized thematically and written by philosophers, wine writers, and... more...
- Apple Academic Press 2014; US$ 149.95
Preface by William D. Marler, Esq. Part I: Background Information Importance of Food Safety in Restaurants; Richard Ghiselli History of Food Safety and Food Safety Regulation in the United States; Barbara Almanza and Jeff Fisher Microorganisms in Food: A Historical Perspective; Jay Neal What Happens During Food Establishment Inspections... more...
- Atlantic Publishing Group Inc 2014; US$ 9.97
This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guid more...
- Rizzoli 2014; US$ 29.95
INDIEFAB Book of the Year Awards -- 2014 Finalist 100 wines paired with more than 100 dishes, from two of the most respected experts in the business. Pairing wine and food can bring out the best qualities in each. But how do you hit upon the right combination? And is there just one? Do you fall back on the old rules or decide by cuisine or season?... more...
- Potter/TenSpeed/Harmony 2010; US$ 24.99
Travel through the Italian countryside with Joseph Bastianich in search of the country?s eighty-nine finest wines . Joseph Bastianich is steeped in Italian wines like no one else. Not only is he the co-owner, with Mario Batali, of some of America?s premier Italian restaurants, but he also produces wine on four separate estates?three in Italy?and... more...
- DK Publishing 2007; US$ 18.95
How to thrive in one of today's top ten "dream professions." Despite the long hours, arduous training, and grueling physical work, the allure of being a professional chef has made it one of the fastest growing career markets in America today. In this must-have guide, a master chef and baker gives practical, up-to-date advice on everything aspiring... more...
- Wiley 2008; US$ 82.50
A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities , Third Edition provides a comprehensive reference for every step of the... more...
- Taylor and Francis 2012; US$ 46.95
The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering... more...
- Wiley 2012; US$ 42.50
Award-winning plated desserts from the World and National Pastry Team Championships "Thank you, Tish Boyle, for providing a new source of inspiration for pastry chefs worldwide. This book documents the mastery of technique, wealth of experience, and creativity needed to succeed in pastry competition at the highest level." ? Chef Ewald Notter ,... more...
- Hodder Education 1988; US$ 38.38
A textbook offering a comprehensive view of the planning, provision and service of accommodation in hotels, hostels, hospitals and similar establishments. It covers the City and Guilds 708 Accommodation Services syllabus and describes changes in trading practices and new technology. more...