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Most popular at the top
- HarperCollins 2007; US$ 11.99
In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants—Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments,... more...
- Random House Publishing Group 2011; US$ 35.00
The opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the finest... more...
- Knopf Doubleday Publishing Group 2013; US$ 15.95
Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches?a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food... more...
- Wiley 2002; US$ 45.00
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge,... more...
- Taylor and Francis 2010; US$ 58.95
Vacation ownership is becoming a mainstream travel product. Continued growth based on number of units sold and an increasing number of international brands has placed this segment in a very strong position. As the market continues to grow there is an increasing demand for clear and engaging sources of information on the key issues and components of... more...
- Diplomica Verlag 2008; US$ 49.90
Esskultur ist weitaus vielschichtiger als der Begriff im ersten Moment vermuten lässt. Daher ist es Ziel dieser Studie, zunächst einen umfassenden Überblick über die deutsche Esskultur zu geben. Dafür soll herausgearbeitet werden, von welchen kulturellen Errungenschaften sie beeinflusst wird und welchen Trends sie folgt. Der erste Teil des Buches beschäftigt... more...
- Crown Publishing Group 2010; US$ 15.00
For foodies, restaurant fans and restaurant workers, chefs and chef-wannabes, and for everyone who devoured Kitchen Confidential , here is a revealing look at what goes on behind the scenes at the world-renowned Restaurant Daniel as chef/owner Daniel Boulud strives for perfection?and for the New York Times? top four-star rating. The hushed, elegant... more...
- Workman Publishing Company 2012; US$ 18.95
It?s the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America?s best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland,... more...
- Constable & Robinson 2008; US$ 10.19
Witty, authoritative, comprehensive and fun, "Wake Up and Smell the Profit" is the ultimate guide to making more money in your coffee business. Discover the sharpest insights and the best ideas from two of the UK's top Coffee Business Gurus. Together 'The Coffee Boys' have 40 years' experience in how to make money in the coffee selling business. Whether... more...
- Erich Schmidt Verlag 2012; US$ 28.72
Wo soll ich studieren und welche Schwerpunkte liegen mir? Wie international und praxisnah sind die einzelnen Angebote der (Fach-)Hochschulen sowie Berufsakademien? Welche Eingangsqualifikationen muss ich mitbringen? Gleich in den Beruf oder die akademische Ausbildung noch um einen Master ergänzen? Um die vielseitigen Berufschancen zu nutzen, die... more...