Everything you need to get your catering business up and running

"A solid foundation for anyone looking to begin a career in catering."
-Dr. John J. Bowen, President, Johnson & Wales University

"Very informative, with great tips from experienced chefs."
-Alain Sailhac

"I wish I'd had "Catering Like a Pro" 25 years ago, when I began my career. I would have made fewer mistakes (and more money)."
-Henry Meer

This complete, up-to-date guide to the art of catering presents all the proven business advice you need to put profits and success on your menu. It's packed with practical guidance on event planning, cooking, sanitation, and business practices, as well as wisdom-and recipes-from the biggest stars in catering. You'll find indispensable advice from Francois Dinot, Director of L'Academie de Cuisine in Bethesda, Maryland, who has catered many high-level government events in Washington, D.C.; Liz Newmark, President of Great Performances, one of New York's premier caterers; and Jacques Pepin, award-winning cookbook author and Dean of Special Programs at The French Culinary Institute in New York City. And there's more: Complete, step-by-step details and reliable resources for every aspect of the catering business Directories, references, and online resources for convenient access to everything from insurance to software to wine More than 200 surefire recipes Planning and budgeting aids, checklists, and charts; menus and menu worksheets for diverse events; job expense analysis and pricing guides; client interview outlines; and more

The all-new, completely revised third appearance of the global restaurant guidebook that has sold more than 200,000 copies

Forget the restaurant guides with entries chosen by a panel of 'experts'. This 1,184-page guide is by the real specialists, featuring over 7,000 recommendations for more than 4,500 restaurants in more than 70 countries from more than 650 of the world's best chefs, including: Jason Atherton, Shannon Bennett, Helena Rizzo, Stephen Harris, Yotam Ottolenghi, Yoshihiro Narisawa, and hundreds more. And, with a new international slate of editors, this third version is more comprehensive than ever.

Alvin Cailan has risen to become arguably the most high-profile chef in America's Filipino food movement. He took the food scene by storm when he opened the now-legendary Eggslut in Los Angeles, a foodie cult favourite specialising in affordable but sophisticated egg sandwiches. Alvin is now based in New York City, where his latest critically acclaimed restaurant is The Usual. Alvin also hosts the popular The Burger Show on First We Feast's YouTube channel, with many episodes exceeding 1 million views and guests such as Seth Rogen and Padma Lakshmi. Alvin's story of success, however, is an unlikely one. He emerged from his youth spent as part of an immigrant family in East LA feeling like he wasn't Filipino enough to be Filipino and not American enough to be an American, thus amboy, the term for a Filipino raised in America. He had to first overcome cultural traditions and family expectations to find his own path to success, and this unique cookbook tells that story through his recipes.

From a lunch around a weathered picnic table set with mason jars full of herbs under a pergola and a vintage boat picnic to cocktails on the deck overlooking the marshes and a dessert party of bakery favorites in an open-air garage, this book is brimming with ideas for entertaining with ease during the warm weather months. Designer Tricia Foley has gone to her creative friends and influencers to collect their advice. Presented are beautifully photographed joyous gatherings at their beach retreats that reflect an artful sometimes bohemian approach to today s entertaining. They provide the details for memorable occasions, from arranging garden roses or wildflowers to setting relaxed tables with a mix of heirlooms and new accoutrements and selecting delectable menus to organizing a bar on a white lacquer tray. Included are go-to recipes for light summer fare: lobster-salad lettuce wraps, salmon with grilled lemon slices, peach almond cake, musk-melon daiquiris, and more. There are sidebars with tips on setting an outdoor table using a beachy blue-and-white tablecloth or burlap, placing white stones to hold down napkins, using clamshells for salt and pepper, and stocking the pantry to make gatherings a breeze.

Why are most of us so woefully uninformed about our kitchen knives? We are intimidated by our knives when they are sharp, annoyed by them when they are dull, and quietly ashamed that we don't know how to use them with any competence. For a species that has been using knives for nearly as long as we have been walking upright, that's a serious problem. "An Edge in the Kitchen" is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all. If you can stack blocks, you can cut restaurant-quality diced vegetables. If you can fold a paper airplane, you can sharpen your knives better than many professionals.

Veteran cook Chad Ward provides an in-depth guide to the most important tool in the kitchen, including how to choose the best kitchen knives in your price range, practical tutorials on knife skills, a step-by-step section on sharpening, and more----all illustrated with beautiful photographs throughout. Along the way you will discover what a cow sword is, and why you might want one; why chefs are abandoning their heavy knives in droves; and why the Pinch and the Claw, strange as they may sound, are in fact the best way to make precision vegetable cuts with speed and style.

"An Edge in the Kitchen" is the one and only guide to the most important tool in the kitchen.

‘I was a brash newcomer to it, and yet when I first felt the rhythm of its streets and smelled its ancient smells, I said, “Of course”, for I was once more in my own place, an invader of what was already mine.’

M. F. K. Fisher moved to Aix-en-Provence with her young daughters after the Second World War.In Map of Another Town, she traces the history of this ancient and famous town, known for its tree-lined avenues, pretty fountains and ornate façades. Beyond the tourist sights, Fisher introduces us to its inhabitants:the waiters and landladies, down-and-outs and local characters, all recovering from the effects of the war in a drastically new France.

Fisher is known as one of America’s most celebrated food writers; here she gives us a fascinating portrait of a place. It is, as she confesses, a self-portrait: ‘my picture, my map, of a place and therefore of myself ’.This is an intimate travel memoir written in Fisher’s inimitable style – confident, confiding and always compelling.

'A fantastic read - think Girls meets Kitchen Confidential' Stylist 'An adrenalised love song' Mail on Sunday 'A stunning debut novel' Jay McInerney, author of Bright Lights, Big City *AN OBSERVER BOOK OF THE YEAR 2016 | A NEW YORK TIMES BESTSELLER | A USA TODAY BESTSELLER | AN INDIE BESTSELLER* Tess is the 22-year-old narrator of this stunning first novel. Moving to New York, a place at the centre of the universe, from a place that feels like 'nowhere to live', she lands a job at a renowned Union Square restaurant and begins to navigate the chaotic and punishing life of a waiter, on and off duty. As her appetites awaken - not just for food and wine but also for knowledge and friendship - Tess becomes helplessly drawn into a dark, alluring love triangle. Sweetbitter is a novel of the senses. Of taste and hunger, of love and desire, and the wisdom that comes from our experiences, both sweet and bitter.

This is an important study of the household affairs - especially as they relate to the provisioning and consumption of food and drink - of the Willoughby family of Wollaton Hall in Nottingham and Middleton Hall in Warwickshire. Made wealthy by inheritance, coal mining and iron smelting, they built a Tudor wonder-house at Wollaton, designed by the architect Robert Smythson. The survival of their archive allows close analysis of their domestic arrangements. For too long, food history has consisted of rummages among old cookbooks and juicy extracts from published diaries, with little serious work done on private archives and financial records. In consequence we have much anecdote and little hard evidence. This book should redress the balance.Drawing upon the household accounts, Mark Dawson describes the patterns of food purchasing and supply, whether from markets and merchants or from the family's own estates. He models the dietary intake both of the family and its servants; reconstructs the kitchen administration and organisation; and links the Willoughbys' experience to that of England as a whole, especially in relation to dietary and culinary change. There was a great deal going on in the Tudor kitchen: styles of cookery were altering, new foodstuffs were being added to the national shopping basket, both from our European neighbours and from new territories and discoveries overseas.A series of chapters treats the main categories of foods: grains, meats, fish, fruit and vegetables. There is discussion of drinks, whether wine or beer (particularly the shift from ale to beer as the standard beverage). There is an account of the strategies of purchase, preservation and storage of foods, of the kitchen equipment, and of the kitchen staffing and operation. And there is an account of the family of Willoughby itself, whose great house at Wollaton survives as the museum of the City of Nottingham. "Plenti and Grase" will appeal to historians and general readers interested in Tudor England; to culinary historians interested in the development of the modern kitchen; to local students wishing to discover more about Midland history; and anyone curious about how these great houses were run, and the life that went on inside their walls.

Located in the heart of Wall Street, Delmonico s has been shaping and shaking up New York City s restaurant scene for more than a century, weathering Prohibition, the stock market crash of 1929, and the whims and demands of a star-studded clientele that had included Marilyn Monroe, Jaqueline Kennedy Onassis, and Gypsy Rose Lee. Oscar Tucci, who purchased the restaurant from the Delmonico family in 1926, is an icon of restaurant dining, whose influence can still be seen in how we eat today: he introduced a la carte dining and white tablecloths in the dining room, created the phenomenon known as the Power Lunch, and developed a strict code of hospitality, etiquette, and operations known as the Delmonico Way. This book, told through the eyes of Oscar s grandson, Max, who grew up in the family business, pulls the velvet curtain back on the grand mix of business and pleasure that went on front of house and behind the scenes, and also provides entertaining tips and recipes so you can relive the epic Delmonico s glamour at home. Each chapter is organized a style of dining that Delmonico s pioneered or perfected, so that you can host an impressive power lunch (featuring the restaurant s signature wedge salad); a glamorous cocktail soiree before a night on the town with canapes such as oysters Rockefeller, Devils on Horseback, and shrimp cocktail; and the perfect romantic dinner with a showstopping seafood tower and Rib Eye Bordelaise for two.

New Yorker writer A.J. Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir.

'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal 'A fascinating, thought provoking, palette-teasing read for anyone interested in food' - New York Journal of Books 'We build tools to create culinary happiness' - Foodpairing.com 'There is a world of exciting flavour combinations out there and when they work it's incredibly exciting' - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well. Contributors: Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru Andoni Luiz Aduriz - Mugaritz - Spain Heston Blumenthal - The Fat Duck - UK Tony Conigliaro - DrinksFactory - UK Sang Hoon Degeimbre - L'Air du Temps - Belgium Jason Howard - #50YearsBim - UK/Caribbean Mingoo Kang - Mingles - Korea Jane Lopes & Ben Shewry - Attica - Australia Virgilio Martinez - Central - Peru Dominique Persoone - The Chocolate Line - Belgium Karlos Ponte - Taller - Venezuela/Denmark Joan Roce - El Celler de Can Roca - Spain Dan Barber - Blue Hill at Stone Barns - USA Kobus van der Merwe - Wolfgat - South Africa Darren Purchese - Burch & Purchese Sweet Studio - Melbourne Alex Atala - D.O.M - Brazil Maria Jose San Roman - Monastrell - Spain Keiko Nagae - Arome conseil en patisserie - Paris Peter Coucquyt - Chef and co-founder of Foodpairing (TM) Bernard Lahousse - Bio-engineer and co-founder of Foodpairing (TM) Johan Langenbick - Entrepreneur and co-founder of Foodpairing (TM)

Tells the dual story of the growth in popularity in the United States from the 1860s onwards and the remarkable role it played in Central American history as a result of the chicle used in its production farmed on the Yucatan peninsula.

Inspiring, empowering, beautiful, and moving, Why We Cook explores the place where food meets feminism. In it, artist Lindsay Gardner brings together stories, essays, kitchen profiles, interviews, and more, featuring 112 women restaurateurs, food producers, activists, writers, professional chefs, and home cooks - all of whom are dedicated not only to their craft, but to changing the world of food. There are profiles on changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants' rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she cofounded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. With her rich visual storytelling gifts - the book is filled with beautiful watercolour illustrations and portraits - Gardner not only captures a sense of what is unique about each of the women, bringing them to life, but adds layers of nuance and insight to their words and their work. Together, their voices reveal the power of food to uplift and nourish, reveal complex questions, and effect change, and offer us all the opportunity to learn about each other and about ourselves.

The bestselling follow-up to Humble Pie, now in paperback. When he was struggling to get his first restaurant in the black, Gordon Ramsay never imagined he'd be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire. But he is and he did. Here's how. "In the beginning there was nothing. Not a sausage - penniless, broke, fucking nothing - and although, at a certain age, that didn't matter hugely, there came a time when hand-me-downs, cast-offs and football boots of odd sizes all pointed to a problem that seemed to have afflicted me, my mum, my sisters, Ronnie and the whole lot of us. It was as though we had been dealt the 'all-time dysfunctional' poker hand. I wish I could say that, from this point on, the penny dropped and I decided to do something about it, but it wasn't like that. It would take years before the lessons of life, business and money began to click into place - before, as they say, I had a pot to piss in. This is the story of how those lessons were learned." This is Gordon Ramsay at his raw, rugged best. PLAYING WITH FIRE is the amazing story of Gordon's journey from sous-chef to superstar. In his no-holds-barred style, Gordon shares his passion for risk and adventure and his hard-won success secrets.

This accessible and science-based reference guide is both an educational text and a source of inspiration for the millions of people who want to know more about the connection between food and health. In a clear and focused style, the authors take us beyond nutritional facts, sharing cutting-edge clinical discoveries on what and how foods stimulate the body's natural ability to rejuvenate and heal. They advise readers on designing a safe diet by exploring such current programs as The Zone Diet and Atkins; discuss the roles that fibre, enzymes, fatty acids and other dietary components have in helping us to live healthily; offer over views of important food groups and tips on preparing them; and provide food prescriptions for a wide variety of ailments. This is a comprehensive, accesible, fascinating and uniquely effective owner's manual on what to feed the 'vessel of the soul' that guides readers to a greater understanding of diet and health.

The centre of Tamara's universe is Shopsin's, her family's legendary greasy spoon, aka "The Store," run by her inimitable dad, Kenny - a loquacious, contrary, huge-hearted man who, aside from dishing up New York's best egg salad on rye, is Village sheriff, philosopher, and fixer all at once. All comers find a place at Shopsin's table and feast on Kenny's tall tales and trenchant advice along with the incomparable chili con carne. Filled with clever illustrations and witty, nostalgic photographs and graphics, and told in a sly, elliptical narrative that is both hilarious and endearing, Arbitrary Stupid Goal is an offbeat memory-book mosaic about the secrets of living an unconventional life, which is becoming a forgotten art.

East African, notably, Ethiopian, cuisine is perhaps the most well known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative.

At its most basic, food is vital to our survival there can be no form of life without it. But in economically developed and thriving societies there is more to eating and drinking than just surviving. As the centuries have passed, the marketing, preparation and presentation of food has become an intrinsic part of the modern consumer society. Food operates in the religious sphere too, with consumption and abstinence playing their part in religious ritual whilst methods of animal slaughter have moved into the political, as well as the religious arena. Food not only sustains the migrant on both the real and metaphorical journey from home to elsewhere, it also provides a bridge between the familiar and the unfamiliar. Food acts as a catalyst for cultural fusion and excitement but it can also endanger: change of diet all too frequently creating as many health problems as it resolves. Its multi-disciplinary nature enables Food in the Migrant Experience to address all the above issues in chapters written by leading academics in the fields of migration, economics, nutrition, medicine and history. As we continue to explore the minutiae of the immigrant experience, this book will be essential reading to all those engaged in the study of migration.

The Constance Spry Cookery Book is one of the best known cookery books of all time. It is one of the kitchen bibles, worshipped by millions. Known for its authoritative and comprehensive collection of recipes, it has now been brought up to date in a beautiful new metricated edition containing specially commissioned how-to line drawings. This essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Published in 1956, when both Constance Spry and Rosemary Hume were among the greatest names in cookery writing, it took three years to produce. Their aim was to offer a supremely practical book with chapters covering kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making. In fact everything every cook, or aspiring cook, would need to know. That the book has been so popular for over half a century is a true testament to how successfully they achieved their aim. The Constance Spry Cookbook is now an established classic (and much requested on wedding gift lists) and a timeless treasure which stands the test of time, and is perhaps even more needed today when so many people have not been taught to cook by mothers or at school.

'European Gastronomy into the 21st Century' is a unique text examining the development and origins of European food traditions within social, economic and geographical contexts.

Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining:
* the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change
* the experiences, philosophies and relative contributions of great gastronomes, past and present
* the interplay of traditional and contemporary influences on modern gastronomy
* the relationship between gastronomy and and travel and tourism
* salient issues of nutrition, food hygiene and health promotion
Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
The only book of its kind in this subject area
Completely up-to-date comprehensive guide
Essential reading for industry practitioners and students of hospitality management and culinary arts courses

Twenty-two acclaimed writers celebrate the art of eating

Wendell Berry - Colette - William Corbett - Michael Dorris - Alexandre Dumas - M. F .K. Fisher - Michael Frank - Betty Fussell - Evan Jones - Judith B. Jones - Barbara Kafka - Madeline Kamman - Charles Lamb - Rose Macaulay - Henry Matthews - Joyce Carol Oates - Francine Prose - Paul Schmidt - James Seay - Charles Simic - Edward Steinberg - Alice Waters

There is more to be gained from our daily bread than mere sustenance. Curiosity, romance, ritual, and insight can be as much a part of a meal as any of its edible ingredients. In this delectable collection of essays on fine food and drink, twenty-two renowned writers capture the gestures, the celebrations, and the moments in which food, wine, and the act of eating transcend their initial purposes to become something far greater. A window into the eating lives of a handful of our finest literary artists, Not for Bread Alone is a tasty and most satisfying delight--a true culinary classic.