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  • Northby Gunnar Karl GÍSlason; Jody Eddy; Rene Redzepi

    Ten Speed Press 2014; US$ 40.00

    An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly... more...

  • The Billionaire's Chefby Neal Salisbury

    Taylor and Francis 2014; US$ 45.95

    A Wonka-Like Journey into an Ultra Private World of Decadence and Excess From cooking for Martha Stewart, Sean ?Puff Daddy? Combs, and Jerry Seinfeld to more than 20 of the world?s most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15 years. His new book, The Billionaire's Chef: Cooking... more...

  • The 12 Bottle Barby David Solmonson; Lesley Jacobs Solmonson

    Workman Publishing Company 2014; US$ 14.95

    It?s a system, a tool kit, a recipe book. Beginning with one irresistible idea--a complete home bar of just 12 key bottles--here?s how to make more than 200 classic and unique mixed drinks, including sours, slings, toddies, and highballs, plus the perfect Martini, the perfect Manhattan, and the perfect Mint Julep. It?s a surprising guide--tequila... more...

  • Afternoon Teaby Sue Simkins

    Constable & Robinson 2014; US$ 11.65

    This book contains a fascinating collection of delicious recipes for every kind of tea you could imagine, whether it is simple tea and biscuits, traditional afternoon tea, or a more substantial high tea for the children. You'll also find lots of ideas for special occasion teas such as children's parties and christenings. It includes Sandwiches... more...

  • Food and Beverage Serviceby John Cousins

    Hodder Education 2014; US$ 47.98

    Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated... more...

  • Make Some Beerby Erica Shea; Stephen Valand

    Crown Publishing Group 2014; US$ 19.99

    GLOBALLY INSPIRED RECIPES TO BREW AT HOME   With the creativity behind today?s craft-beer revolution reaching all-time heights, both new and experienced brewers are looking to expand their palates. Brooklyn Brew Shop founders Erica Shea and Stephen Valand took a tour of the world?s most innovative and storied breweries and returned with thirty-three... more...

  • Adventures in Good Cookingby Louis Hatchett; Duncan Hines; Michael Stern

    The University Press of Kentucky 2014; US$ 19.95

    Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of fifty-nine. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America.... more...

  • Food and Beverage Service for Levels 1 and 2by John Cousins; Dennis Lillicrap; Suzanne Weekes

    Hodder Education 2014; US$ 46.38

    Ensure you have all the essential skills and support you'll need to succeed for the latest Level 1 Certificate and Level 2 Diploma in Professional Food and Beverage Service. Specifically designed with Level 1 and Level 2 learners in mind, this resource explains all key concepts clearly, and the topics are mapped carefully to both the NVQ and VRQ... more...

  • Wine With Foodby Eric Asimov; Florence Fabricant

    Rizzoli 2014; US$ 29.95

    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? The choices can be perplexing, and fashions are constantly... more...

  • Toro Bravoby Liz Crain; John Gorham; David Reamer

    McSweeney's 2014; US$ 19.99

    At the heart of Portland?s red-hot food scene is Toro Bravo, a Spanish-inspired restaurant whose small plates have attracted a fiercely loyal fan base. But to call Toro Bravo a Spanish restaurant doesn?t begin to tell the whole story. For chef John Gorham, each dish reflects a time, a place, a moment. For Gorham, food is more than mere sustenance.... more...