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  • Nosh on Thisby Lisa Stander-Horel; Tim Horel; Arthur Schwartz

    The Experiment 2013; US$ 19.95

    No cookie, strudel, brownie, pie, cake, tart, or treat left behind. This is the promise Lisa Stander-Horel made when her family went gluten-free more than a decade ago. Now Nosh on This presents more than 100 gluten-free recipes inspired by the classics Lisa grew up helping her mother make?and the bakery and store-bought favorites she and her... more...

  • Easy Table Settings for Every Occasionby Noeleen Foster; Clare Huisamen

    Random House Struik 2013; US$ 11.00

    Simple table settings that will inspire you to make the most of every occasion. more...

  • The Champagne Guideby Tyson Stelzer

    Hardie Grant Books 2013; US$ 13.99

    The Champagne Guide tells you everything you need to know about how Champagne is grown and made, and how to buy, open, serve and store, all for less than the price of a bottle of Champagne! A fully-updated colour edition of the internationally acclaimed self-published The Champagne Guide , winner of the 2011 Louis Roederer International Champagne Writer... more...

  • Bartending For Dummiesby Ray Foley

    Wiley 2014; US$ 18.99

    Make and serve drinks like a pro This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 5th Edition also provides over 40 new cocktails ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests. Detailed... more...

  • Food History Almanacby Janet Clarkson

    Rowman & Littlefield Publishers 2013; US$ 194.99

    The Food History Almanac, covering 365 days of the year, is chock full of information and anecdotes relating to food history from around the world from medieval times to the present. more...

  • Foodies and Food Tourismby Donald Getz; Richard Robinson; Tommy Andersson; Sanja Vujicic

    Goodfellow Publishers Ltd 2014; US$ 48.00

    Foodies and Food Tourism supplies comprehensive new evidence and theory based overview of the phenomenon of food tourism and how it is being, or should be developed and marketed and understood. more...

  • The Routledge Handbook of Hospitality Managementby Ioannis S Pantelidis

    Taylor and Francis 2014; US$ 205.00

    Hospitality is an industry characterised by its complex nature and numerous sectors including hotels, hostels, B&Bs, restaurants, pubs, nightclubs and contract catering. However, despite its segmentation, there are key issues that are pertinent to all subsectors. The Routledge Handbook of Hospitality Management adopts a strategic approach and explores... more...

  • The Community Tourism Guideby Mark Mann

    Taylor and Francis 2014; US$ 19.95

    The "Community Tourism Guide" will lead you to a new type of holiday. Tribal people and rural villagers in Africa, Asia, Australia, North and South America and the Pacific islands are setting up their own tours: tours from which they, and not the international hotel chains, derive some income. For the traveller, they offer uniquely exciting opportunities,... more...

  • Glorious French Foodby James Peterson

    Wiley 2002; US$ 45.00

    From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge,... more...

  • Special Eventsby Joe Goldblatt

    John Wiley & Sons, Inc. 2005; US$ 77.00

    More and more, special events courses are being taught in hospitality and events management courses. Written by the foremost authority on event management, and with expanded coverage of leadership and its role in successful planning, this book provides a handy reference for events professionals and the tools necessary for beginners to pursue a career... more...