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- 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...
- Skyhorse Publishing 2008; US$ 14.95
"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...
- Transworld 2013; US$ 12.78
What makes a restaurant hot? Whose name do you need to drop to get a table? Why is one place booked solid for the next nine months while somewhere equally delicious is as empty and inhospitable as the Gobi desert? Welcome to the restaurant business, where the hours are punishing, the conditions are brutal and the Chef's Special has been... more...
- Wiley 2014; US$ 39.95
Charles Spence is Professor of Experimental Psychology and Head of the Crossmodal Research Laboratory in the Department of Experimental Psychology at Oxford University. Betina Piqueras-Fiszman was Consumer and Sensory Researcher at the Crossmodal Research Laboratory in the Department of Experimental Psychology at Oxford University and is currently... more...
- Wiley 2006; US$ 71.50
Serving people is difficult and demanding work, but the rewardsoutweigh the challenges. Education, training, and a professionalatti-tude are the ingredients needed to harvest thoserewards. Presenting Service, 2E educates servers,supervisors, and managers in the techniques and demeanor ofprofessional service. This book pays special attention... more...
- Wiley 2007; US$ 27.95
Tony Allan is a rare breed - a masterful chef as well as a great businessman. He is second only to Sir Terence Conran as Britain's wealthiest restaurateur and enjoys celebrity status following his primetime BBC cookery show Tony & Giorgio, with best pal Giorgio Locatelli. Packed with entertaining anecdotes, his inspiring biography and business... more...
- John Wiley & Sons, Inc. 2007; US$ 55.50
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...
- Infinite Ideas 2009; US$ 12.95
First we need to do some translation from American to English. A 'biscuit' as we know it is called a 'cookie' in the States. In the US, what they call a 'biscuit' is like a fluffy savoury roll that looks like our scone. American biscuits are often served at breakfast with sausage, ham or eggs tucked inside with gravy ladled... more...
- John Wiley & Sons, Inc. 2008; US$ 21.25
"The difference between Gordon Ramsay and a talking pig is that Gordon Ramsay never shuts up.". —From Kitchen Con. Our consumer culture can’t help but get wrapped up in designer crazes— these days our collective attention is focused on the designer food frenzy. Chefs are our newest celebrities and their restaurants are their... more...
- Wiley 2009; US$ 30.00
An inside account of how McDonald's turns diversity intosuccess Everyone knows McDonald's, one of the most recognizable brand namesin the world. But few know the extent to which McDonald's continuedand ongoing success is due to the company's internal philosophy ofinclusion and diversity. One of the biggest employers in the world,McDonald's staff is... more...