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Most popular at the top

  • Restaurant Babylonby Imogen Edwards-Jones

    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...

  • 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$ 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...

  • The Perfect Mealby Charles Spence; Betina Piqueras-Fiszman

    Wiley 2014; US$ 39.95

    The authors of The Perfect Meal examine all of the elements that contribute to the diner?s experience of a meal (primarily at a restaurant) and investigate how each of the diner?s senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors... more...

  • Presenting Serviceby Lendal H. Kotschevar; Valentino Luciani

    Wiley 2006; US$ 71.50

    Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional atti-tude are the ingredients needed to harvest those rewards.  Presenting Service, 2E educates servers, supervisors, and managers in the techniques and demeanor of professional service.  This book pays special... more...

  • The Bar and Beverage Bookby Costas Katsigris; Chris Thomas

    Wiley 2007; US$ 62.50

    This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods;... more...

  • Restaurantby Stephen C. Barth; David K. Hayes; Jack D. Ninemeier

    Wiley 2007; US$ 31.00

    How to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: what should you do? A guest is choking in your restaurant's dining room: are you required to assist? If the assistance causes further injury, who is responsible? Your franchiser demands to see daily receipt totals: can you say no? Restaurant... more...

  • Making Goodby Tony Allan

    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...

  • Hungry for Parisby Alexander Lobrano

    Random House Publishing Group 2008; US$ 18.00

    This new and updated version (published in September 2010) of  Hungry for Paris , the most authoritative and charming guide to eating well in the French capital, includes reviews of all of the really fabulous new restaurants you won't want to miss during your next trip to Paris, as well as updated maps and indexes.  WHEN IN PARIS. . . . If you?re... more...

  • The Restaurantby John R. Walker

    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...