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Most popular at the top
- Ebury Publishing 2011; US$ 23.96
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 rise... more...
- Reaktion Books 2011; US$ 35.00
From the hamburger haven to the temple of gastronomy, the restaurant is a fixture of modern life. But why is that so? What needs has the restaurant come to satisfy, and what needs has it come to impose upon the experience of the modern world? In Dishing It Out , Robert Appelbaum travels around America and Europe and through the annals of... more...
- Workman Publishing Company 2012; US$ 15.95
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...
- Mighty Media, Inc. 2012; US$ 12.99
A respectful yet unvarnished tribute to the greatest chefs in Europe and the United States who over the last two decades have led a revolution unlike any in the history of dining. Knives on the Cutting Edge is a culinary pilgrimage that examines the several current and important megatrends such as the rise of celebrity chefs, the healthy eating... more...
- Potter/TenSpeed/Harmony 2012; US$ 37.50
From Tom Colicchio, chef/co-owner of New York?s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York?s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated... more...
- Transworld 2013; US$ 11.27
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 languishing... more...
- Potter/TenSpeed/Harmony 2013; US$ 50.00
From the acclaimed team behind Manhattan's three-Michelin-starred Elven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York. After landing rave reviews for their transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm and general... more...
- Taylor and Francis 2013; US$ 62.95
Stay ahead of your customers as their service expectations change! In Current Issues and Development in Hospitality and Tourism Satisfaction, experts from the field explore customer satisfaction strategies, examining both the long-term and short-term results. This vital tool shows you new and effective approaches for understanding customer satisfaction... more...
- Down East Books 2010; US$ 13.99
The first and only book about the tiny red phenomenon Red's Eats, where loyal patrons will wait for an hour or more for a rich, succulent lobster roll. Debbie Cronk, whose family has owned Red's Eats for more than 30 years, shared stories and memorabilia for the book. Red's has legions of fans across the U.S. because 90% of Maine tourists pass by... more...