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  • Wine Tourism Around the Worldby C. Michael Hall; Liz Sharples; Brock Cambourne; Niki Macionis

    Taylor & Francis 2002; US$ 54.95

    Wine tourism is a rapidly growing field of industry and academic interest with changes in the consumer markets in recent years, showing an enormous interest in 'experiential' travel. Wine Tourism Around the World is therefore an invaluable text for both students and practitioners alike and provides: * The first comprehensive introduction to wine tourism... more...

  • The Perfect Picnicby Hilda Leyel

    Random House 2011; US$ 14.09

    Take a warm summer's day, a secluded spot in the dappled shade, a blanket and a bottle of wine, friends and family, and a spread of delicious homemade food, and you have that timeless rustic idyll - the Great British picnic. Perfect picnic food is simple, elegant and delicious, based around much-loved classics. Hilda Leyel, who wrote this book in... more...

  • 101 Margaritasby Kim Haasarud; Alexandra Grablewski

    Wiley 2011; US$ 15.95 US$ 11.17

    The Margarita. It’s the drink that puts the "happy" in happy hour. A beguiling elixir of tequila, citrus, and sweetness that’s guaranteed to go down easy—and put a smile on your face. The Classic Margarita—perhaps named after Margarita Sames, or maybe Margarete, a descendent of Ponce de Leon, but do we really care?—is... more...

  • Cindy's Supper Clubby Cindy Pawlcyn

    Potter/TenSpeed/Harmony 2012; US$ 35.00

    A collection of 125 chef-worthy global recipes presented in international dinner menus, drawn from renowned chef Cindy Pawlcyn?s informal gatherings. One of the leading female chefs, Cindy Pawlcyn has selected her favorite international recipes in this collection of complete menus from around the globe. A culinary world tour from Turkish Tomato... more...

  • Cooking in Provenceby Alex Mackay; Peter Knab

    Ebury Publishing 2012; US$ 36.65

    Alex Mackay is the chef who runs Delia Smith's renowned cookery school in Norwich; a man she has described as having a 'rare and special gift' for cookery. After working with Raymond Blanc, first as a sous-chef at Le Manoir au Quat' Saisions then as Director of Blanc's cookery school, in 2000, Alex and photographer Peter Knab opened Le Baou d'Infer,... more...

  • Cookingby James Peterson

    Potter/TenSpeed/Harmony 2012; US$ 45.00

    In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one.... more...

  • Golf Tourismby Simon Hudson; Louise Hudson

    Goodfellow Publishers Ltd 2009; US$ 72.00

    Golf represents the largest sports-related travel market. It has been valued at US$20 billion with over 50 million golf tourists travelling the world to play on some of the estimated 32,000 courses. more...

  • The Blue Bottle Craft of Coffeeby James Freeman; Caitlin Freeman; Tara Duggan

    Potter/TenSpeed/Harmony 2012; US$ 24.99

    One of the country's most celebrated roasters explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 inventive recipes that incorporate coffee or taste good with a cup. Coffee is experiencing a renaissance and Blue Bottle Coffee Company has quickly become one of America?s most celebrated roasters. Famous... more...

  • Cheese For Dummiesby Culture Magazine; Laurel Miller; Thalassa Skinner; Ming Tsai

    Wiley 2012; US$ 19.95 US$ 15.96

    An accessible guide to selecting, cooking with, and making cheese From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine.  With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel... more...

  • Housekeeping Managementby Matt A. Casado

    Wiley 2012; US$ 62.50 US$ 54.17

    The second edition of Housekeeping Management is written from a management perspective of the executive housekeeper in the lodging industry. The overarching concept of the text spotlights three major areas of expertise required for the success of lodging professionals: management of resources, administration of assets, and knowledge of technical operations.... more...