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Most popular at the top

  • The Complete Restaurant Management Guideby Robert T. Gordon; Mark H. Brezinski

    Taylor and Francis 2016; US$ 210.00

    Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques... more...

  • Making Goodby Tony Allan

    Wiley 2007; US$ 27.95 US$ 24.50

    Tony Allan is a rare breed - a masterful chef as well as a great businessman. He is second only to Sir Terence Conran as Britain's wealthiest restaurateur and enjoys celebrity status following his primetime BBC cookery show Tony & Giorgio, with best pal Giorgio Locatelli. Packed with entertaining anecdotes, his inspiring biography and business... more...

  • Hungry for Parisby Alexander Lobrano

    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...

  • Biscuitvilleby Phil Johnston

    Infinite Ideas 2009; US$ 12.95

    First we need to do some translation from American to English. A 'biscuit' as we know it is called a 'cookie' in the States. In the US, what they call a 'biscuit' is like a fluffy savoury roll that looks like our scone. American biscuits are often served at breakfast with sausage, ham or eggs tucked inside with gravy ladled... more...

  • None of Us is As Good As All of Usby Patricia Sowell Harris

    Wiley 2009; US$ 30.00 US$ 26.50

    An inside account of how McDonald's turns diversity into success Everyone knows McDonald's, one of the most recognizable brand names in the world. But few know the extent to which McDonald's continued and ongoing success is due to the company's internal philosophy of inclusion and diversity. One of the biggest employers in the world, McDonald's... more...

  • The Art of Living According to Joe Beefby David McMillan; Frederic Morin; Meredith Erickson; David Chang

    Potter/TenSpeed/Harmony 2011; US$ 40.00

    The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography. Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125... more...

  • Marco Pierre Whiteby Charles Hennessy

    Ebury Publishing 2011; US$ 23.96

    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 rise... more...

  • Dishing It Outby Robert Appelbaum

    Reaktion Books 2011; US$ 35.00

      From the hamburger haven to the temple of gastronomy, the restaurant is a fixture of modern life. But why is that so? What needs has the restaurant come to satisfy, and what needs has it come to impose upon the experience of the modern world? In Dishing It Out , Robert Appelbaum travels around America and Europe and through the annals of... more...

  • Who's Buying at Restaurants and Carry-Outsby New Strategist Publications

    New Strategist Press, LLC 2011; US$ 180.00

    Who's buying breakfast, lunch, dinner, and snacks at fast- and full-service restaurants, etc. more...

  • The Truck Food Cookbookby John T Edge

    Workman Publishing Company 2012; US$ 15.95

    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...