 | Off-Premise Catering Management
Brand: Wiley
Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-premise catering management business. The book presents profiles of off-premise catering companies and sole proprietors from both large and small operations. It includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses. | *$57.01 |
 | Espresso Coffee, Second Edition: The Science of Quality
Brand: Academic Press
Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful <b>Espresso Coffee</b> will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature. <br><br>Chapters Include:<br>* Quality of espresso coffee <br>* The plant<br>* The raw bean<br>* Roasting<br>* Grinding<br>* Packaging <br>* Percolation<br>* The cup<br>* Physiology | *$70.33 |
 | Fine Haitian Cuisine
Brand: Educa Vision Inc.
A wide-ranging collection of Haitian home-style recipes for delicious, authentic, and traditional dishes. The book is the expression of Mrs. Ménager's family lifelong love and appreciation of Haitian food. Thoughtful suggestions accompany most of the dishes and a useful glossary is provided at the end of the book. Fine Haitian Cuisine is a gastronomic delight, an extraordinary trip through good memories, traditions, and way of life. It is both entertaining and informative. It will be a great gift for Haitian-Americans raised in the USA, and anyone interested in exotic cuisine. Consider it as a gift for Wedding, Christmas, Mother's Day, birthday, or for any other occasion. | *$45.50 |
 | ServSafe Exam Answer Sheet for Pencil/ Paper Exam (stand-alone) (5th Edition)
Brand: Prentice Hall
This is the stand alone answer sheet for the printed version of the ServSafe® Food Protection Manager Certification Exam. | *$41.80 |
 | New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup
Brand: Thomas Nelson
<p><strong>More than 100 of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography.</strong></p> <p>Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story <em>Stone Soup</em>. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says. <p>The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The <em>New England Soup Factory Cookbook</em> contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads to accompany such soups as . . .</p> <ul> <li>New England Clam Chowder</li> <li>Wild Mushroom and Barley Soup</li> <li>Curried Crab and Coconut Soup</li> <li>Raspberry-Nectarine Gazpacho</li> <li>Cucumber-Buttermilk Soup<br></li></ul> | *$31.55 |
 | Food Cultures of the World Encyclopedia [4 volumes]
Brand: Greenwood
<p>From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume <i>Food Cultures of the World Encyclopedia</i> covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned.</p><p></p><p>Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.</p> | *$336.33 |
 | The American Frugal Housewife 12th Edition 1833: Dedicated to Those who are not Ashamed of Economy
Brand: Chapman Billies
The true economy of housekeeping is simply the art of gathering up of all the fragments, so that nothing is lost. I mean fragments of time, as well as materials. Nothing should be thrown away so long as it is possible to make use of it, however trifling that use may be; and whatever be the size of the family, every member should be employed either in earning or saving money. So begins The American Frugal Housewife.<br> First published in 1828, it went through many editions and proved to be an extremely popular nineteenth century manual for homemakers. Interesting recipes and remedies, advice on parenting and the myriad responsibilities of housekeeping are all put forth in straightforward, no-nonsense,Yankee prose.<br> Mrs. Lydia Maria Child was an early feminist and abolitionist who supported her family through her various literary activities as a writer of many books, a pamphleteer, and a magazine editor. | *$5.95 |
 | Confectionery and Chocolate Engineering: Principles and Applications
Brand: Wiley-Blackwell
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles.<p>The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. By characterizing the unit operations of confectionery manufacture the author, who has over 40 years’ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.<p>The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses. | *$201.42 |
 | Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals
Brand: Jones & Bartlett Publishers
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association s Cultural Competence Strategic Plan. | *$56.94 |
 | Food Around the World: A Cultural Perspective (3rd Edition)
Brand: Prentice Hall
<I>Food Around the World: A Cultural Perspective, 3e,</I> examines the geographic, historical, cultural, religious, and economic influences that shape food availability and food consumption. Appropriate for students in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations and cuisines. Each region is captured using colorful photographs, maps and recipes that help readers sample the actual heritage. This edition includes a new chapter on Australia and New Zealand, expanded maps and illustrations, new study aids and new recipes that reflect food and cultural patterns around the globe. | *$76.99 |
 | Professional Baking, with Method Cards
Brand: Wiley
Professional Baking by Wayne Gisslen is worth the money because this helped me to form the foundation of my knowledge on the subject. " Amazon.com review<br><br>Professional Baking is the most widely used textbook for the introductory baking course. Its comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills.<br><br>This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar work), which are becoming increasingly common in the introductory course. | *$83.26 |
 | Modern Garde Manger: A Global Perspective
Brand: Delmar Cengage Learning
The first edition won a prestigious International Association of Culinary Professionals (IACP) Cookbook Award - and the second edition is even better! MODERN GARDE MANGER: A GLOBAL PERSPECTIVE was written for both the working chef and the serious student engaged in the practice and study of culinary arts. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Four distinct sections covering twenty chapters focus on the different aspects of the chef's required knowledge and responsibilities. This second edition includes completely new chapters on the topics of Measurements and Equipment; Modern Techniques in Kitchen Chemistry; and Raw Proteins. There are more than 800 four-color photographs more than 300 of which are new, including many finished plates, platters, showpieces and sequential step-by-steps, plus many additional recipes and expanded content on food show competition, buffet table layouts, buffet platter concepts, ice sculpting procedures and techniques and small plates and samplers. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef. | *$89.99 |
 | The Serbian Family Table
Brand: Seraphim Press/Pendragon Pub
A delightful fusion of Mediterranean and Slavic cuisine, this cookbook is a treasure trove of mouth-watering and heart-warming traditional and family recipes as passed down from generation to generation. Compiled from the parish of Holy Resurrection Serbian Orthodox Cathedral in Chicago. | *$21.95 |
 | The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business
Brand: Atlantic Publishing Company
Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or from your own home kitchen you will find this book very useful. You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP. The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers.One section of the book is devoted to home-based catering entrepreneurs. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Another section is for restaurateurs that wish to add catering to their restaurant operation. A successful restaurant s bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. For example, many restaurants are closed on Saturday afternoons, so this would be an ideal time to create a profit by catering a weddingThis book is also ideal for professionals in the catering industries, as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamlineDo you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or from your own home kitchen you will find this book very useful. You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP. The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers.One section of the book is devoted to home-based catering entrepreneurs. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Another section is for restaurateurs that wish to add catering to their restaurant operation. A successful restaurant s bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. For example, many restaurants are closed on Saturday afternoons, so this would be an ideal time to create a profit by catering a weddingThis book is also ideal for professionals in the catering industries, as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline | *$79.95 |
 | The Art of Peruvian Cuisine
Brand: Fundación Custer | *$75.00 |
 | The Hot Sauce Bible
Brand: Crossing Pr
A must-have cookbook for every red-hot lover of spicy food, The Hot Sauce Bible is packed with detail on more than 1,700 sauces and brims with folklore, anecdotes, and more. | *$298.44 |
 | Vegetarian Low-Carb Diet
Brand: Piatkus
Finally, the diet vegetarians have been waiting for; Many is the vegetarian or vegan who has watched their meat-eating friends with envy as they followed the Atkins diet and the pounds dropped off. There's no doubt about it, a high-protein, low-carbohydrate diet really does work. But what about vegetarians and vegans? Is it possible to follow a high-protein diet without the fry-ups or the meat? And can it really be a healthy way of life? The answer is yes. Top cookery writer Rose Elliot has devised an easy, meat-free answer to the Atkins diet. Scientifically formulated to make the metabolism stop burning carbs and start burning fat, not only will you lose weight but you'll find your carb cravings, mood swings and energy lows are a thing of the past. Packed with over 75 delicious, mouth-watering recipes, top tips for staying slim, carbohydrate counters and menu plans, this book is a one-stop shop for any vegetarian or vegan hoping to lose weight. | *$102.76 |
 | Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia
Brand: Ducasse Books
A true master class in haute cuisine by a true master<BR>Features 700 recipes with ingredients from anchovies to zucchini<BR>An extensive appendix offers a complete description, including the choosing and buying, of the 100 basic ingredients used in the recipes<BR><BR>World-renowned French chef Alain Ducasse has built a reputation on meticulously selecting and preparing ingredients. <I>Grand Livre de Cuisine: Alain Ducasse’s Culinary Encyclopedia</I> brought his 25 years of culinary expertise to kitchens nationwide when it hit bookshelves two years ago. Now, with the release of the first paperback edition, this comprehensive culinary resource has become enticingly affordable for professional chefs and experienced home cooks alike.<BR><BR>Featuring 700 recipes culled from the best of French and Mediterranean cuisine, and more than 1,000 photographs and original drawings, <I>Grand Livre de Cuisine</I> is an invaluable tool for reviewing or perfecting one’s knowledge of culinary fundamentals. The recipes, organized alphabetically by main ingredient—from a thin-crusted anchovy tart to zucchini blossom fritters—are clear and concise, with a special emphasis on finish and presentation. The book also includes a glossary of 100 basic ingredients, as well as a primer on recipes such as stocks and sauces.<BR><BR>As proprietor of four first-rate restaurants and founder of a professional-level cooking school, Ducasse is a natural teacher who can demystify the most complex of recipes. In writing Grand Livre de Cuisine, he has created an impressive guide to appreciating and practicing the art of French cooking. It is sure to teach and inspire cooks of every level. | *$69.96 |
 | On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs
Brand: Wiley
Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering.Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering. | *$80.00 |
 | Successful Wine Marketing
Brand: Springer
<em>Successful Wine Marketing</em> explains the principles, logistics, and strategies of wine marketing and sales, helping any winery or distributor understand the market, find a niche, and develop a successful plan. Full of descriptions, tips, and real world examples from both wine and business experts, this book distills the lessons and practical knowledge that come out of the highly regarded University of California at Davis short course, given each summer in conjunction with the Office international de la vigne et du vin (OIV). From the basics of understanding the wine consumer, the marketplace, and trends; to developing strategies through category management, design, and positioning; to understanding the legal environment and distribution chain, 'Successful Wine Marketing' is the first publication to provide sound, practical information on both wine and business. Completely up to date, with information on Internet marketing, small winery strategies, and so much more, 'Successful Wine Marketing' is a necessary and valuable resource for small and large wineries, wine consultants and distributors, enology departments and associations, trade associations and agents, short courses and professional development courses, graduate and undergraduate wine marketing courses, and some wine retail outlets.<em>Successful Wine Marketing</em> explains the principles, logistics, and strategies of wine marketing and sales, helping any winery or distributor understand the market, find a niche, and develop a successful plan. Full of descriptions, tips, and real world examples from both wine and business experts, this book distills the lessons and practical knowledge that come out of the highly regarded University of California at Davis short course, given each summer in conjunction with the Office international de la vigne et du vin (OIV). From the basics of understanding the wine consumer, the marketplace, and trends; to developing strategies through category management, design, and positioning; to understanding the legal environment and distribution chain, 'Successful Wine Marketing' is the first publication to provide sound, practical information on both wine and business. Completely up to date, with information on Internet marketing, small winery strategies, and so much more, 'Successful Wine Marketing' is a necessary and valuable resource for small and large wineries, wine consultants and distributors, enology departments and associations, trade associations and agents, short courses and professional development courses, graduate and undergraduate wine marketing courses, and some wine retail outlets. | *$125.00 |
 | After the Hunt - Louisiana's Authoritative Collection of Wild Game & Game Fish Cookery
Brand: Chef John Folse and Company
After the Hunt explores man's hunting history from cave man through American colonization. Travel through time as ancient man learns to create tools, nets and traps for hunting then, cultivates a gluttonous taste for wild game delicacies and grand game banquets that continue for days. From China to Egypt from Greece to Rome, the hunt was a revered sport that prepared men for war. Visit game parks of the noblemen and review the hunting privileges that were reserved for the aristocracy alone. Through Medieval Europe to the Renaissance the hunt was immortalized in paintings, tapestries, china, furniture, symphonies and song. With every page the reader comes to understand that man's love affair with hunting is not just about the kill, but about the pursuit of an ancient, innate treasure. Conquer the wilds of North America with early colonists and travel down the Mississippi River to the "Land of Louis" for a glimpse into Louisiana's magnificent hunting camps. After the Hunt is a compilation of countless historical images, dazzling color and tantalizing food photography that pays proper homage to Louisiana as Sportsman's Paradise and to the hunter of yesterday, today and tomorrow. More than 500 unique game and game fish recipes are included in this 870-page tome. Whether you're cooking wild boar or woodcock, squirrel or squab, teal or tuna, you'll find a unique recipe in this book. Tallyho! | *$62.87 |
 | Alcohol: A Social and Cultural History
Brand: Berg Publishers
<div>This book examines our relationship with alcohol and examines how drink has evolved in its functions and uses from the late Middle Ages to the present day in the West. This book discusses a range of issues, including domestic versus recreational use, the history of alcoholism, and the relationship between alcohol and violence, religion, sexuality, and medicine. It looks at how certain forms of alcohol speak about class, gender, and place. Drawing on examples from Europe, North America, and Australia, this book provides a comprehensive history of the role of alcohol over the past five centuries.<br></div> | *$79.86 |
 | Modern Garde Manger: A Global Perspective, 2nd Edition
Brand: Delmar Learning
The second edition of MODERN GARDE MANGER: A GLOBAL PERSPECTIVE, was written for both the working chef and the serious student engaged in the practice and study of culinary arts. The first edition was winner of the International Association of Culinary Professionals (IACP) Cookbook Award. Its carefully researched information and fully tested recipes span the international spectrum of the modern garde manger station. Four sections covering twenty chapters focus on the chef's required knowledge and responsibilities. This second edition has been reorganized to provide a clearer transition from subject to subject, and skill set to skill set. Special features include: Chapter Goals; Professional Profiles; Ask the Expert; People, Places, Things; Review Questions; Activities and Applications; and Key Words in Review. The text contains material on molecular cuisine, plus creative equipment used by garde manger chefs. There are more than 800 four-color photographs of which more than 300 are new, including many finished plates, platters, showpieces and step-by-step procedures, plus many additional recipes and expanded content on food show competition, buffet table layouts, ice sculpting techniques and more. . While Modern Garde Manger, 2e still retains its exposure to international recipes and techniques, more traditionally American recipes and techniques have been included in this edition. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef. In addition, a CourseMate website is available to accompany the text. CourseMate includes: an interactive eBook; Engagement Tracker, a first-of-its-kind tool that monitors student engagement in the course; and interactive teaching and learning tools including quizzes, flashcards, crossword puzzles, PowerPoint® slides and more.Kindle textbooks are functionally equivalent to the print textbook. In some cases, individual items such as ancillary images or multimedia have been removed for digital delivery due to rights restrictions.The second edition of MODERN GARDE MANGER: A GLOBAL PERSPECTIVE, was written for both the working chef and the serious student engaged in the practice and study of culinary arts. The first edition was winner of the International Association of Culinary Professionals (IACP) Cookbook Award. Its carefully researched information and fully tested recipes span the international spectrum of the modern garde manger station. Four sections covering twenty chapters focus on the chef's required knowledge and responsibilities. This second edition has been reorganized to provide a clearer transition from subject to subject, and skill set to skill set. Special features include: Chapter Goals; Professional Profiles; Ask the Expert; People, Places, Things; Review Questions; Activities and Applications; and Key Words in Review. The text contains material on molecular cuisine, plus creative equipment used by garde manger chefs. There are more than 800 four-color photographs of which more than 300 are new, including many finished plates, platters, showpieces and step-by-step procedures, plus many additional recipes and expanded content on food show competition, buffet table layouts, ice sculpting techniques and more. . While Modern Garde Manger, 2e still retains its exposure to international recipes and techniques, more traditionally American recipes and techniques have been included in this edition. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef. In addition, a CourseMate website is available to accompany the text. CourseMate includes: an interactive eBook; Engagement Tracker, a first-of-its-kind tool that monitors student engagement in the course; and interactive teaching and learning tools including quizzes, flashcards, crossword puzzles, PowerPoint® slides and more.Kindle textbooks are functionally equivalent to the print textbook. In some cases, individual items such as ancillary images or multimedia have been removed for digital delivery due to rights restrictions. | *$96.95 |
 | About Wine, 2nd Edition
Brand: Delmar Learning
ABOUT WINE, 2E is a unique resource designed for your students who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other books on this subject, ABOUT WINE, 2E first gives your students background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the World. The numerous variations of wine produced in Europe, North America, and the Southern Hemisphere are presented for your students. Special features include detailed color diagrams and photographs, and useful appendices designed for use as a quick reference or a starting place for more research on topics of interest. This book now includes a new chapter on pairing food and wine and a new chapter on the business of wine and the role of producers, distributors and retailers.Kindle textbooks are functionally equivalent to the print textbook. In some cases, individual items such as ancillary images or multimedia have been removed for digital delivery due to rights restrictions.ABOUT WINE, 2E is a unique resource designed for your students who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other books on this subject, ABOUT WINE, 2E first gives your students background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the World. The numerous variations of wine produced in Europe, North America, and the Southern Hemisphere are presented for your students. Special features include detailed color diagrams and photographs, and useful appendices designed for use as a quick reference or a starting place for more research on topics of interest. This book now includes a new chapter on pairing food and wine and a new chapter on the business of wine and the role of producers, distributors and retailers.Kindle textbooks are functionally equivalent to the print textbook. In some cases, individual items such as ancillary images or multimedia have been removed for digital delivery due to rights restrictions. | *$79.95 |
| | Seed Potato Technology
Brand: Wageningen Academic Publishers
A manual of basic knowledge on how to produce, multiply and use propagation material in seed potato production and supply systems world wide. Healthy, vigorous seed tubers are essential in potato production. Producing them used to be expensive and difficult. Multiplication rates in the field are low, seed-borne diseases are numerous and seed tubers lose quality during storage between growing seasons. But novel methods have revolutionized the seed potato industry. This has resulted in a diversity of seed production systems adjusted to the local potential and needs. This text summarizes the knowledge and assesses the efficient use of modern technology in different stages of seed production. It describes what seed quality means, how (pre-)basic seed can be produced, how this can be multiplied, and how seed health is maintained. It also describes diverse examples of seed supply systems in different regions of the world. The book is aimed at agronomists, farm advisors, seed producers, breeders, and those involved in seed policies, seed programme development and seed trade. It is also designed for students in agronomy, horticulture and plant breeding. | *$107.00 |
 | Grand Livre De Cuisine: Desserts: Alain Ducasse's Desserts and Pastries
Brand: Ducasse Books
In this magnificent volume, the second in the "Grand Livre de Cuisine" series, celebrated chefs Alain Ducasse and Frederic Robert comprehensively cover the art of making desserts, pastries, candy and breads. Everything is here - mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; and, fruit tarts, profiteroles, and sweet crepes. The book's 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs a la neige to audacious concoctions such as tropical fruit-stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavour, the book presents the authors' masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisu; and, the Austrian confections known as viennoiseries. Organized by main ingredient, the 'Grand Livre"s structure epitomizes Ducasse's philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient's true nature, not mask it. The book features more than 650 colour photographs and cross-sectional drawings that clearly display the internal 'architecture' of some of the more complex creations. | *$199.00 |
 | Green for Life
Brand: Raw Family
Victoria s International Bestseller is now available as an Audio Book. This 3 CD set is read by Victoria and is over three hours in length and includes an informational booklet with charts and recipes. | *$14.95 |
 | Kokkari: Contemporary Greek Flavors
Brand: Chronicle Books
Traditional family recipes and the ancient Hellenic custom of welcoming the stranger as a friend known in Greece as philoxenia have inspired the uniquely welcoming ambience of Kokkari restaurant in San Francisco. A whole spring lamb spit-roasting over an open fire greets diners, and the menu offers familiar dishes like dolmades, avgolemono soup, and lamb moussaka along with more unusual Greek dishes such as deep fried smelt, watermelon and feta salad, and grilled octopus. Through its use of fresh seasonal ingredients, Kokkari brings a refined, cosmopolitan sensibility to a beloved Mediterranean culinary tradition. Its owners and chefs are proud to have ushered in a new era of appreciation for vibrant Greek flavors. Now they invite you to try some of their favorite dishes at home, and wish you a Greek bon appetit: kali orexi! | *$79.99 |
 | Extra Virginity: The Sublime and Scandalous World of Olive Oil
Brand: Dreamscape Media
<DIV><p>For millennia, fresh olive oil has been a necessity - for food, medicine, beauty, and religion. Today's researchers continue to confirm the remarkable, life-giving properties of true extra-virgin, and 'extra-virgin Italian' has become the highest standard of quality. But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud - a story of globalization, deception, and crime from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. Extra Virginity is an inspiring account of the people who are defending the extraordinary oils that truly deserve the name 'extra-virgin.'</p></DIV> | *$28.23 |
 | Escoffier - Le Guide Culinaire: the First Complete Translation Into English: the Complete Guide to the Art of modern Cookery
Brand: Mayflower Books
Here, for the first time, is presented to the English-speaking public the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1902. It has successfully withstood the test of decades and remains a nonpareil amony cookery books. | *$180.00 |
 | At the Crillon and at Home: Recipes by Jean-Francois Piege
Brand: Flammarion
The Hotel Crillon is one of the most exceptional palace hotels in Paris, and its two-Michelin star restaurant Les Ambassadeurs is one of the best in France. Jean-François Piège is the dynamic young chef at the helm, serving up an elaborate cuisine—driven by products that are in season and at their best—that has forged his reputation worldwide. In this original book, Piège takes us behind closed doors to reveal the secrets of the Crillon’s kitchen, then invites us into his home where he shares his informal recipes that he dishes up to friends and family. This book contains over eighty recipes for both special occasions and simpler dishes for every day. This beautiful volume offers a wealth of ideas for both the amateur and seasoned chef. | *$199.00 |
 | Plenty
Brand: Ebury Press
With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary. Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike. | *$27.87 |
 | American Diner Cookbook: More Than 450 Recipes and Nostalgia Galore
Brand: Cumberland House Publishing
With a surge in fascination with Americana and a nostalgia for simpler times, a once vanishing treasure is finding its way back into the popular culture and back onto the roadsides of the country. Their names once tempted customers with a little magic to go along with a meal—the Miss Albany, the Mayfair, Webbies, the Night Owl. Now their warmth and great food draw us toward a grand dining adventure. Indeed, the American roadside diner is a place like no other, with excellent service, reasonable prices, and conversation as plentiful as the coffee. <P>The story of the diner began more than 100 years ago when coffee and sandwiches were first served from the back of a horse-drawn lunch wagon in Providence, Rhode Island. Slowly these roadside treasures evolved into the stainless steel railroad cars that are now associated with diners. While their popularity declined in the 1960s as fast-food chains became popular, today they are gaining in favor as more people want the personal touch present in a homey environment. <P>The American Diner Cookbook contains more than 450 recipes for delicious foods that can be found on diner menus nationwide. Interviews with owners and others who have worked in diners and more than 100 black-and-white photographs appear throughout. | *$198.98 |
 | La Patisserie de Pierre Hermé (English and French Edition)
Brand: Montagud Editores
The Patisserie of Pierre Herme is one of the most comprehensive books and features author repertoire while working at Fauchon in Paris. Pierre Herme is one of the most prestigious pastry chefs on the planet. As head pastry chef of the famous Parisian establishment Fauchon and later with Ladurée, his proposals of new trends in flavors and textures have become a reference point for French and global pâtisserie. This book is an exceptional publication where the inspiration of Pierre Hermé is aimed directly at his colleagues. His technical knowledge, recipes, original processes, broad reaching advice, surprising ideas and personal tricks come together in order to produce a breadth of patisserie of incomparable quality. Mixing chocolate with cumin, or combining fruits with lavender or rose petals, are just a couple examples of his search for new flavors. | *$188.83 |
 | The Baby-Led Weaning Cookbook: 130 Easy, Nutritious Recipes That Will Help Your Baby Learn to Eat (and Love!) a Variety of Solid Foods - and That the Whole Family Will Enjoy
Brand: The Experiment
<p>In <i>Baby-Led Weaning,</i> public health nurse and mom Gill Rapley and journalist Tracey Murkett introduced a commonsense, easy, and enjoyable approach to feeding your child—skipping purees and allowing your baby to participate in family meals right from their first introduction to solid foods.</p><p>Now, <i>The Baby-Led Weaning Cookbook</i> offers comprehensive recipes and meal plans to follow so that the entire family can help your little one grow into a happy and confident eater!</p><p>Full of healthy and delicious meals that the whole family will enjoy, and with photos throughout, <i>The Baby-Led Weaning Cookbook</i> also includes:</p><ul><li>simple advice on which foods to start with</li><li>essential at-a-glance information on nutrition and food safety</li><li>ideas for quick snacks and lunches as well as desserts and family dinners</li><li>anecdotes and quotes from parents who follow baby-led weaning</li></ul><p><i>The Baby-Led Weaning Cookbook</i> will give parents the confidence to create exciting and enjoyable mealtimes that will encourage little ones to develop food skills at their own pace.</p> | *$2,622.23 |
 | Dethroning the King: The Hostile Takeover of Anheuser-Busch, an American Icon
Brand: Tantor Media
<DIV>How did InBev, a Belgian company controlled by Brazilians, take over one of America's most beloved brands after barely a whimper of a fight? Timing, and some unexpected help from powerful members of the Busch dynasty, the very family that had run the company for more than a century.In Dethroning the King, Julie MacIntosh, an award-winning financial journalist who led coverage of the takeover for the Financial Times, details how the drama that unfolded at Anheuser-Busch in 2008 went largely unreported as the world tumbled into a global economic crisis second only to the Great Depression. Today, as the dust settles, questions are being asked about how the "King of Beers" was so easily captured by a foreign corporation, and whether the company's fall mirrors America's dwindling financial and political dominance. In Dethroning the King, MacIntosh:-Discusses how the takeover of Anheuser-Busch will be seen as a defining moment in U.S. business history-Reveals the critical missteps taken by the Busch family and the Anheuser-Busch board-Argues that Anheuser-Busch had a chance to save itself from InBev's clutches, but strong forces behind the scenes forced it to capitulateFrom the very heart of America's heartland to the European continent to Brazil, Dethroning the King is the ultimate corporate caper and a fascinating case study that's both wide-reaching and profound.</div> | *$27.63 |
 | Food Fundamentals (9th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px"> </P> <P style="MARGIN: 0px"> </P> <P style="MARGIN: 0px"><B></B> This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods. <B> </B> Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation. <B> </B>Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base will help prepare individuals to function effectively in their future careers.</P> | *$79.99 |
 | Baked Products: Science, Technology and Practice
Brand: Wiley-Blackwell
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. | *$230.00 |
 | Dim Sum Book
Brand: Crown
Provides recipes for Chinese dishes traditionally served with tea and offers tips on what implements, ingredients, and cooking techniques to use. | *$14.95 |
 | The Pasta Machine Cookbook
Brand: Bristol Publishing Model: 310-5
<b>The Pasta Machine Cookbook</b> is a major revision of the first cookbook to focus on the pasta itself, rather than the sauces to go with it. It's full of new, improved recipes for both hand-cranked and electric pasta machines. Home-made pasta is quick, easy, and a delicious improvement over store-bought pasta. Pasta has fewer calories and carbs—and more protein—than rice or potatoes. All the recipes here are written for hand-cranked and electric machines. <b>The Pasta Machine Cookbook</b> includes sections on different types of pasta; hints on the machines, cooking, and serving; and a section on sauces, toppings, and fillings. | *$125.00 |
 | The Complete Mushroom Book: Savory Recipes for Wild and Cultivated Varieties
Brand: Rizzoli Universe Promotional Books
There are not many people who can claim to have been collecting, cooking, and devising recipes for mushrooms for more than sixty years, but Antonio Carluccio is one of them. Carluccio’s interest in mushrooms—his mycological education—began at the age of seven when he went on mushroom hunts with his father and has culminated in his Neal Street Restaurant in London. Today, mushrooms are more popular then ever. Chefs everywhere use these delectable morsels to provide a powerful punch of flavor, without adding many calories or fat. The book begins with a complete field guide, in which forty species are identified with photos. To ensure safety, poisonous look-alike species are also meticulously documented. Then comes a veritable feast of more than 150 mushroom recipes—from classic Italian preparations to Asian-inspired creations and contemporary dishes. Mouthwatering photos accompany each recipe and evoke the earthy sensuality that only mushrooms can bring to the table. In <i>The Complete Mushroom Book</i>, Antonio Carluccio shares the excitement of the hunt and a lifetime of expertise in the kitchen with a new generation of enthusiasts eager to reap the pleasures of cooking with mushrooms. | *$2,999.00 |
 | Larousse gastronomique en espanol / Larousse Gastronomic in Spanish (Spanish Edition)
Brand: Grupo Anaya Comercial | *$132.99 |
 | International Cuisine
Brand: Delmar Learning
International Cuisine not only provides recipes for all the major cuisines of the world, but also explains how these cuisines developed, regional differences, and the culinary terminology used in each. This text fills the gap between the foundations laid by the introductory textbooks and reality in today's diverse kitchens. Organized in a clear format with photos that takes an easy to follow approach for students, and allows instructors to cover all cuisines in depth even if they are unfamiliar. | *$96.95 |
 | Vintage Cocktails
Brand: Assouline
Gin Fizz, Gimlet, French 75, Brandy Alexander, Pisco Sour, Singapore Sling, Sidecar, Dark and Stormy, Caipirinha, Margarita, Matador, Bloody Mary, White Russian, Vesper, Greyhound, Kamikaze, Missouri Mule, Pimms Cup, Fuzzy Navel, Kir Royale, Sazerac, Presbyterian, Man O War . . . Assouline's Vintage Cocktails explores the lost art of mixing the perfect drink with elegance and simplicity. With just a few ingredients and the right pour, this is the first and only book every host should stock in his or her bar. The vibrant and evocative photos of each drink were taken at the renowned Carlyle Hotel. | *$98.00 |
 | Large Quantity Recipes, Fourth Edition
Brand: Wiley
The fourth edition of "Large Quantity Recipes" extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you're a supervisor of multiple units with a limited amount of time...a new employee struggling with production and service requirements in a large quanity kitchen...an accountant calculating menu costs...or a student preparing for foodservice systems management, "Large Quantity Recipes" will serve as the cornerstone of your entire operation. | *$70.96 |
 | Sotheby's Wine Encyclopedia: Fourth Edition, Revised
Brand: DK ADULT
The essential insider's guide to every major wine-growing region in the world, this book offers dozens of helpful Top 10 lists covering a broad range of topics, including Best-Value Producers, Greatest-Quality Wines, and Most Exciting or Unusual Finds. The book is a must for every wine serious enthusiast who wants to keep up with the constantly changing and ever-expanding world of wine. AUTHOR BIO: Tom Stevenson has been writing about wine for nearly thirty years and is the author of more than 20 books. He's been nominated Wine Writer of the Year on three occasions and received the coveted Wine Literary Award, America's lifetime achievement award for wine writing. | *$59.99 |
 | Creative Cookies: Delicious Decorating for Any Occasion
Brand: Sterling
<DIV><b>A feast for the eyes as well as the palate, this collection from media favorite Toba Garrett is available again.</b><br><br>"The mouth-watering photos are enough to send you running to the store for baking equipment and ingredients...[these are] gorgeous works of art. A wealth of photographs and illustrations ensures that even novices will have success with their cookie-making marathons."--<i>New York Daily News</i><br><br>"Marvelous book...Superb photography shows the excellence of Ms. Garrett's work...A must for the cookie aficionado."--<i>American Cake Decoration</i><br><br>Toba Garrett--master baker, critically lauded author, and recent guest on <i>Emeril Live</i>--has devised cookies so delectable and exquisitely decorated that home chefs will be searching for occasions to make more. The simple recipes range from gingerbread to shortbread, from sugar cookies to chocolate. But what really makes these extra special are Garrett's clever techniques for turning the cookies into works of art that delight the eye as much as they please the palate. There are ruffled bibs in soft pastel hues for a baby shower, a white chocolate rose with eight petals, and a 3D bride and groom for wedding and anniversary celebrations. Anyone can create these effects with confidence thanks to the author's clarity and creativity.<br>.<br></div> | *$999.98 |
 | False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook
Brand: Plume
The classic book of Guatemalan and Mayan recipes collected by noted author Copeland Marks. This book, originally published in 1985 and long out of print, is now available from Takoma Books. <P>This new hardcover reprint contains the complete text and illustrations from the original edition in a fine copy with a sewn binding and laminated pictorial boards for durablility and long-life. | *$199.99 |
 | Wine Microbiology: Practical Applications and Procedures
Brand: Springer
<P>Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologist’s point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them. The second edition of Wine Microbiology builds upon the foundation of its highly successful predecessor with emphasis on modern molecular methods. It has been revised and updated with recent data and conclusions in all chapters.</P> | *$79.03 |
 | Distilled Spirits: Production, Technology and Innovation, Volume 2
Brand: Nottingham University Press
<DIV><P style="MARGIN: auto 0in" class=maincontent>Discussing the worldwide traditions and innovations associated with the production of distilled spirits, this comprehensive reference emphasizes the importance of continuing to have a supply of high-quality raw materials as modern agricultural practices change. The source material for this study originated in the second Worldwide Distilled Spirits Conference where hundreds of distillers from around the world gathered to share knowledge under the theme of production, technology, and innovation to meet the challenges of the future. Tackling environmental issues and the problems of grain supply, along with the threat of infiltrating counterfeit products, this sourcebook is an essential reference for distillers, brewers, research institutes, and anyone with an interest in spirits.</P></DIV> | *$82.56 |
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