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Most popular at the top

  • 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...

  • Red's Eatsby Virginia Wright; Debbie Cronk

    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...

  • 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...

  • This Ain't No Holiday Innby James Lough

    Schaffner Press, Inc. 2013; US$ 9.99

    During its heyday, the Chelsea Hotel in New York City was a home and safe haven for Bohemian artists, poets, and musicians such as Bob Dylan, Gregory Corso, Alan Ginsberg, Janis Joplin, and Dee Dee Ramone. This oral history of the famed hotel peers behind the iconic fašade and delves into the mayhem, madness, and brilliance that stemmed from the hotel... 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...

  • Cuisine and Empireby Rachel Laudan

    University of California Press 2013; US$ 39.95

    Rachel Laudan tells the remarkable story of the rise and fall of the world?s great cuisines?from the mastery of grain cooking some twenty thousand years ago, to the present?in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic... more...