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Most popular at the top

  • The Food Lover's Guide to Parisby Patricia Wells

    Workman Publishing Company 2014; US$ 16.95

    The book that cracks the code, from the incomparable Patricia Wells. An acclaimed authority on French cuisine, Ms. Wells has spent more than 30 years in Paris, many as former restaurant critic for The International Herald Tribune . Now her revered Food Lover?s Guide to Paris is back in a completely revised, brand-new edition. In 457 entries?345... more...

  • The Moulin Rouge and Black Rights in Las Vegasby Earnest N. Bracey

    McFarland & Company, Inc., Publishers 2008; US$ 45.00

    Originally opened in May 1955, the Moulin Rouge Hotel and Casino quickly rose in popularity as Las Vegas' first racially-integrated hotel and casino. Sammy Davis, Jr., Louis Armstrong, and other A-list black singers and musicians performed at the Moulin Rouge on a regular basis, and for once they were allowed to spend the night in the same hotel... more...

  • Restaurant Success by the Numbers, Second Editionby Roger Fields

    Potter/TenSpeed/Harmony 2014; US$ 17.00

    This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows... more...

  • The Food Sectionby Kimberly Wilmot Voss

    Rowman & Littlefield Publishers 2014; US$ 43.99

    Before blogs and tweeting and websites, food mavens looked to magazines and newspapers for information on food and recipes. This book traces the history of the newspaper food section and celebrates the women who were pioneer journalists, reporting and writing on the food issues and concerns of the day. more...

  • Who's Buying at Restaurants and Carry-Outsby The New Strategist Editors

    New Strategist Press, LLC 2014; US$ 68.95

    The eleventh edition of Who’s Buying at Restaurants and Carry-Outs is based on unpublished data collected by the Bureau of Labor Statistics’ 2012 Consumer Expenditure Survey—you can’t get these data online. It examines how much Americans spend on eating out by the demographics that count: age, income, high-income households, household... more...

  • Dare to Serveby Cheryl Bachelder

    Berrett-Koehler Publishers 2015; US$ 24.95

    Cheryl Bachelder joined an ailing restaurant chain and turned it into the darling of the industry?by daring to serve the people in her organization well. When Bachelder was named CEO of Popeyes in the fall of 2007, guest visits had been declining for years, restaurant sales and profit trends were negative, and the company stock price had dropped... more...

  • Tar Heel Traveler Eatsby Scott Mason

    Globe Pequot Press 2014; US$ 23.99

    Scott Mason is the Tar Heel Traveler and he loves to eat hot dogs, cheeseburgers, barbecue, biscuits, and ice cream served in crumbling cinder-block buildings and ramshackle dives along the back roads of North Carolina. As a full-time feature reporter for WRAL-TV in Raleigh since 2007, Scott has discovered that North Carolina is filled with many amusing... more...

  • Her Ladyship's Guide to Running One's Homeby Caroline Taggart

    Pavilion Books 2014; US$ 5.82

    Ever wondered how to fit the ironing into an already overcrowded schedule? Or needed advice on how to deal with house guests whose political opinions you abhor? In this charming follow-up to the popular Her Ladyship's Guide to the Queen's English, Her Ladyship dons the mantle of a modern Mrs Beeton to provide the answers to these pressing domestic... more...

  • The Good Companyby Robert Girling; Heather Gordy; Pamela Lanier

    Business Expert Press 2015; US$ 29.95

    The Good Company tells the stories of over 30 inspiring companies around the world that are among the ethical leaders in the industry. The broad positive message is encouraging and enervating; each of the companies seeks to live up to the highest standard. The authors tell the steps they have taken and what has motivated them or enabled them to pursue... more...

  • On-Premise Cateringby Patti J. Shock; John M. Stefanelli

    Wiley 2001; US$ 52.00 US$ 45.07

    Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that... more...