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Most popular at the top

  • The Restaurantby John R. Walker

    Wiley 2007; US$ 71.50 US$ 61.97

    Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how,... more...

  • The Sommelier Prep Courseby M. Gibson

    Wiley 2010; US$ 31.00 US$ 26.87

    A comprehensive, must-have guide to beverage service including wine, beer, and spirits The Sommelier Prep Course is the ultimate resource for any aspiring sommelier, bartender, or serious wine lover. It includes sections on viniculture and viticulture, Old World and New World wines, beer and other fermented beverages, and all varieties of spirits.... more...

  • Restaurant Service Basicsby Sondra J. Dahmer; Kurt W. Kahl

    Wiley 2008; US$ 31.00 US$ 26.87

    An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style,... more...

  • Steal the Menuby Raymond Sokolov

    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...

  • The Chef Saysby Nach Waxman; Matt Sartwell

    Princeton Architectural Press 2014; US$ 11.99

    Compelling quotations from 150 chefs?including James Beard, Julia Child, Gordon Ramsay, April Bloomfield?to inspire and delight professional chefs, foodies, and anyone who's ever resolved a crisis by adding more butter. "Clean plates don't lie." ?Dan Barber Great chefs are not self-effacing or meek?there's no room for indecision in the professional... more...

  • The Food Service Professional Guide to Controlling Restaurant & Food Service Food Costsby Douglas R Brown

    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...

  • Glorious French Foodby James Peterson

    Wiley 2002; US$ 45.00 US$ 39.50

    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...

  • Truby Rick Tramonto; Gale Gand; Mary Goodbody; Richard Melman

    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...

  • After Toastby Kate Gibbs

    Allen & Unwin 2012; US$ 27.26

    Finally, a cookbook that answers the question all aspiring cooks ask - what can I cook once I've mastered toast? Full of delicious, easy to make recipes for modernised classics as well as must-know tips and tricks this is the essential young person's guide to real, really awesome, food. more...

  • Growing Up at Grossinger'sby Tania Grossinger

    Skyhorse Publishing 2008; US$ 0.00

    "To be devoured in one non-stop gulp...fascinating reading."The New York Post From 1919 to 1986, Grossinger's Catskill Resort Hotel provided a summer retreat from the city heat for New York's Jews, and entertained the great, the near-great, and the not so great, Jews and Gentiles alike. A melting pot of the Borscht Belt, sports, and show-biz... more...