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- Hodder Education 2011; US$ 43.18
A new edition of the cornerstone textbook for all hospitality and catering students, The Theory of Hospitality and Catering, 12th edition, is the only book that provides a complete overview of the hospitality and catering industry from commodity and science through delivery from the supplier, storage, preparation, production and final service to the... more...
- Entrepreneur Press 2010; US$ 19.95
This up-to-date primer on one of today?s hottest businesses walks readers step by step through the process of developing an event planning business, featuring more resources, new trends, new online tools and new interviews with fresh advice from successful event planners. Covering hot new trends in the industry, including the rise in first birthday... more...
- Random House Publishing Group 2011; US$ 35.00
The opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the finest... more...
- Ten Speed Press 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...
- Emerald Group Publishing Limited 2011; US$ 199.00
This ebook aims to explore the challenges of diversity management in the US hospitality industry by drawing together papers from researchers and industry experts, all of whom attended the Hopsitality Industry Diversity Institute conference, and, like the conference itself, aims to create a bridge between academia and practice by sharing cases of best... more...
- Ten Speed Press 2012; US$ 40.00
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...
- Ebury Publishing 2012; US$ 31.48
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...
- Wiley 2012; 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,... more...
- Ten Speed Press 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...
- Burford Books 2012; US$ 16.95
An authoritative guide that addresses not only the concepts of wine and food pairings in the context of modern cuisine, but also offers comprehensive, specific food-and-wine pairings, and a reverse index of foods that go with specific wines. more...