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Most popular at the top
- 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...
- 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...
- 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...
- Wiley 2007; US$ 31.00
How to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: what should you do? A guest is choking in your restaurant's dining room: are you required to assist? If the assistance causes further injury, who is responsible? Your franchiser demands to see daily receipt totals: can you say no? Restaurant... more...
- Workman Publishing Company 2012; US$ 18.95
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...
- Wiley 2011; US$ 18.39
The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their ownrestaurant — because they want to be their own boss, becausetheir cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect ofgetting started for aspiring restaurateurs.... more...
- Ebury Publishing 2011; US$ 27.18
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...
- Random House Publishing Group 2008; US$ 18.00
This new and updated version (published in September 2010) of Hungry for Paris , the most authoritative and charming guide to eating well in the French capital, includes reviews of all of the really fabulous new restaurants you won't want to miss during your next trip to Paris, as well as updated maps and indexes. WHEN IN PARIS. . . . If you?re... more...
- Rowman & Littlefield Publishers 2014; US$ 37.99
This book adds to the record of women's experience in newspaper journalism by giving serious scholarly attention to the food sections of major newspapers during the heart of the 20th century. The author points out the relationship between the study of home economics and journalism education aimed at women. It shows that food editors took their work... more...
- Wiley 2012; US$ 18.39
Richard Myrick is one of the foremost thought leaders on the mobile food industry. He is editor-in-chief and founder of Mobile Cuisine Magazine (www.mobile-cuisine.com), a central resource for mobile street food information. more...