The Leading eBooks Store Online

for Kindle Fire, Apple, Android, Nook, Kobo, PC, Mac, BlackBerry...

New to eBooks.com?

Learn more
Browse our categories
  • Bestsellers - This Week
  • Foreign Language Study
  • Pets
  • Bestsellers - Last 6 months
  • Games
  • Philosophy
  • Archaeology
  • Gardening
  • Photography
  • Architecture
  • Graphic Books
  • Poetry
  • Art
  • Health & Fitness
  • Political Science
  • Biography & Autobiography
  • History
  • Psychology & Psychiatry
  • Body Mind & Spirit
  • House & Home
  • Reference
  • Business & Economics
  • Humor
  • Religion
  • Children's & Young Adult Fiction
  • Juvenile Nonfiction
  • Romance
  • Computers
  • Language Arts & Disciplines
  • Science
  • Crafts & Hobbies
  • Law
  • Science Fiction
  • Current Events
  • Literary Collections
  • Self-Help
  • Drama
  • Literary Criticism
  • Sex
  • Education
  • Literary Fiction
  • Social Science
  • The Environment
  • Mathematics
  • Sports & Recreation
  • Family & Relationships
  • Media
  • Study Aids
  • Fantasy
  • Medical
  • Technology
  • Fiction
  • Music
  • Transportation
  • Folklore & Mythology
  • Nature
  • Travel
  • Food and Wine
  • Performing Arts
  • True Crime
  • Foreign Language Books

Most popular at the top

  • 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...

  • Biscuitvilleby Phil Johnston

    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...

  • Kitchen Conby Trevor White

    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...

  • None of Us is As Good As All of Usby Patricia Sowell Harris

    Wiley 2009; US$ 30.00

    An inside account of how McDonald's turns diversity into success Everyone knows McDonald's, one of the most recognizable brand names in the world. But few know the extent to which McDonald's continued and ongoing success is due to the company's internal philosophy of inclusion and diversity. One of the biggest employers in the world, McDonald's staff... more...

  • The Art of Living According to Joe Beefby David Mcmillan; Frederic Morin; Meredith Erickson; David Chang

    Ten Speed Press 2011; US$ 40.00

    The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography. Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125... more...

  • Galatoires: Bioraphy Of A Bistroby Marda Burton

    Garrett County Press 2011; US$ 9.99

    Delicious, decadent and fiercely traditional, Galatoire's is everything that's fabulous (and eccentric) about New Orleans rolled into one sublime institution. This is an exceptional history of the internationally renowned restaurant, featuring rare photographs and fascinating stories that cut across the vast spectrum that populates the Gataloire's... more...

  • Marco Pierre Whiteby Charles Hennessy

    Ebury Publishing 2011; US$ 23.77

    Marco was born of working-class parents on a bleak council estate in Leeds, and his Italian mother died when he was six years old. Today he has become a star chef of international renown, a controversial media celebrity, a national icon of the 1980s and 1990s, and a multimillionaire entrepreneur - all before the age of 40. How has this staggering... more...

  • The Everything Guide To Starting And Running A Restaurantby Ronald Lee Restaurateur; Ronald Lee

    F+W Media 2005; US$ 14.95

    The Everything Guide to Starting and Running a Restaurant is your key to becoming a professional restaurateur! Your dream can become a reality--just follow the steps Ronald Lee lays out for you in this lively, informative handbook. From financing your business and choosing the perfect location to attracting and keeping satisfied customers, The Everything... more...

  • Running a Restaurant For Dummiesby Michael Garvey; Andrew G. Dismore; Heather Dismore

    Wiley 2011; US$ 18.39

    The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs.... more...