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- 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...
- 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...
- Running Press 2011; US$ 30.00
Award-winning chef Bradley Ogden presents his first cookbook in over a decade. Holiday Dinners with Bradley Ogden includes 150 cherished recipes for a range of winter holidays—Thanksgiving, Christmas, and New Year?s—in one easy-to-use and delicious guide for making the most memorable meals for the most special occasions. With preparation schedules,... 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...
- Ebury Publishing 2012; US$ 36.78
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...
- Potter/TenSpeed/Harmony 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...
- Diplomica Verlag 2012; US$ 51.57
Hauptbeschreibung Der Einsatz von Radio Frequency Identification (RFID) im Lebensmittelbereich ist derzeit sehr gefragt. Mit Hilfe dieses Buches soll ein Beitrag in Richtung der Einsetzbarkeit von RFID -Systemen zur Identifikation von Lebensmittelprodukten innerhalb und außerhalb des Unternehmens geleistet werden. Diese Studie wird in Anlehnung an... more...
- Potter/TenSpeed/Harmony 2012; US$ 24.99
Introduction Grow Coffee Growing Processing Getting to Know Coffee from Three Favorite Regions Farmer Profile: Lorie Obra, Hawaii Farmer Profile: Aida Batlle, El Salvador Roast Roasting Day How to Roast Coffee at Home Cupping and Describing Coffee Flavors Cupping at Home Drink Brewed Coffee Techniques Pour-Over Coffee ... more...
- Wiley 2012; US$ 19.95 US$ 15.96
culture magazine (www.culturecheesemag.com) covers everything to do with cheese, including travel, pairings, recipes, and DIY cheese. Laurel Miller is a food and travel writer based in the Western U.S., contributing editor at culture, and culinary educator and owner of The Sustainable Kitchen. Thalassa Skinner is co-founder of culture and... more...
- Entrepreneur Press 2012; US$ 49.00
There are few businesses as glamorous as owning a bar or club. You'll be the proprietor of the establishment where people meet, greet, eat and drink. It'll be a home away from home for some of your customers, and you'll be the ruler of this social roost. The profit potential for bars is incredible. By taking a $20 bottle of liquor, and selling it... more...