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Most popular at the top

  • Knives on the Cutting Edgeby Bob Macdonald

    Scarletta Press 2012; US$ 12.95

    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...

  • Craft of Cookingby Tom Colicchio

    Crown Publishing Group 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...

  • Restaurant and Moreby Entrepreneur magazine

    Entrepreneur Press 2012; US$ 49.00

    Restaurant sales are expected to hit $511 billion this year. More people than ever are dining out. Average Joes are becoming "foodies" after exposure to the celebrity chefs and exotic ingredients on TV's Food Network. Busy consumers don't have the time or inclination to cook--they want the flavor of fresh bread without the hassle of baking. They want... more...

  • I Love New Yorkby Daniel Humm; Will Guidara; Francesco Tonelli

    Ten Speed Press 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...

  • Current Issues and Development in Hospitality and Tourism Satisfactionby Muzaffer Uysal; John A Williams

    Taylor and Francis 2013; US$ 62.95

    Current Issues and Development in Hospitality and Tourism Satisfaction focuses on the importance of customer satisfaction in today's business environment. Experts from the field explore customer satisfaction strategies, emphasizing both the long-term and short-term results. This vital tool shows you new and effective approaches for understanding customer... more...

  • French Food Safariby Maeve O'Meara; Guillaume Brahimi

    Hardie Grant Books 2012; US$ 15.99

    French Food Safari is a celebration of exquisite French cuisine in all its delicious complexity. Maeve O’Meara and chef Guillaume Brahimi explore both Paris and regional France – visiting some of France’s top chefs and providores.Meet the acclaimed Alain Ducasse, with an unprecedented 19 Michelin stars; the father of modern French cooking... more...

  • Borsch, Vodka and Tearsby Benny Roff

    Hardie Grant Books 2012; US$ 15.99

    Borsch, Vodka & Tears – a tucked-away Polish-style vodka bar and restaurant in Melbourne’s south – has earned a dedicated following since it opened in 2000. This book is a celebration of the food and passion behind this Melbourne institution.The book is split into three chapters: “Tears”, which is the story of how the restaurant... more...

  • Hot Doug'sby Doug Sohn; Kate DeVivo

    Agate Publishing 2013; US$ 24.95

    A fun, irreverent celebration of Chicago's landmark restaurant Hot Doug's, jam-packed with secrets of the trade, hilarious anecdotes, and entertaining celebrity contributions. more...

  • Harry's Barby Arrigo Cipriani

    Arcade Publishing 2011; US$ 24.95

    A meeting place for writers, artists, models, and the stars of stage, screen, and corporate boardrooms, a luxurious restaurant whose fabulous concoctions and timeless decor have often been imitated but never matched, Harry?s Bar in Venice has remained one of the world?s most renowned watering holes for more than sixty years. Ernest Hemingway, Orson... more...

  • Kostenrechnung für die Gastronomieby Peter Posluschny

    De Gruyter 2013; US$ 731.00

    Der Titel ist ein Beitrag zur Gestaltung des Kostenmanagements in der Gastronomie: Der Leser eignet sich solide Kenntnisse der Kostenrechnung sowie die Anwendung der Instrumente der Kostenrechnung und -kontrolle in gastronomischen Betrieben an und setzt diese zugleich in der betrieblichen Praxis um. Die Kostenrechnung wird anhand einer begleitenden... more...