THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.

Deborah Eden Tull draws on seven years of experience as an organic farmer and chef at the self-sufficient Zen Monastery Peace Center to introduce simple but life-changing ways for urbanites to adopt a mindful and sustainable relationship with food.

Foodie and food photographer Eveline Boone shows you how to style a dish and make it look tasty, how you can take the most beautiful food photos with your camera or smartphone and the different composition techniques you can apply. With this book she proves that anyone can learn to take mouth-watering photographs as long as you have the right tools at hand.

He has changed the way Britain eats, has cooked for prime ministers, has thrown Hollywood actresses out of his restaurants, is one of only three chefs in England whose restaurant is rated at three Michelin stars, and is on record for swearing more times in a single hour of prime-time television than anyone in the history of British broadcasting. Better known in the United States as the host of FOX's "Hell's Kitchen," this former professional soccer player is one of the most driven, successful, and angry chefs around, and this first major biography details his story. Nothing is off-limits when Ramsay talks. He discusses the violent, alcoholic, absent father who died just days after the pair had been reconciled as adults; the best friend and protege whose bizarre suicide came hours after the two had shared a final meal; the decade-long battle to save his younger brother from heroin addiction and crime; and the real reason why Ramsay wasn't at the birth of any of his four children--and has never changed a diaper in his life. Sometimes hilarious and frequently heartbreaking, Gordon Ramsay's inspiring tale runs from the low-income housing of Glasgow to the picture-postcard countryside of Stratford-upon-Avon to some of the finest and most expensive restaurants in the world.

'A richly researched food history, gentle memoir and left-field recipe book.' i newspaper 'A dazzling, thorny new essay collection.' Samin Nosrat, New York Times 'A beautiful, fascinating read full of surprises - a real pleasure.' Claudia Roden 'Inventive and charming . . . profound and deeply felt.' Buzzfeed Inspired by twenty-six fruits, essayist, poet and pie lady Kate Lebo expertly blends the culinary, medical and personal. A is for Aronia, berry member of the apple family, clothes-stainer, superfruit with reputed healing power. D is for Durian, endowed with a dramatic rind and a shifty odour - peaches, old garlic. M is for Medlar, name-checked by Shakespeare for its crude shape, beloved by gardeners for its flowers. Q is for Quince, which, fresh, gives off the scent of 'roses and citrus and rich women's perfume' but if eaten raw is so astringent it wicks the juice from one's mouth. In this work of unique invention, these and other difficult fruits serve as the central ingredients of twenty-six lyrical essays (and recipes!) that range from deeply personal to botanical, from culinary to medical, from humorous to philosophical. The entries are associative, often poetic, taking unexpected turns and giving sideways insights into life, relationships, self-care, modern medicine and more. What if the primary way you show love is to bake, but your partner suffers from celiac disease? Why leave in the pits for Willa Cather's Plum Jam? How can we rely on bodies as fragile as the fruits that nourish them? Lebo's unquenchable curiosity leads us to intimate, sensuous, enlightening contemplations. The Book of Difficult Fruit is the very best of food writing: graceful, surprising and ecstatic. Includes black and white illustrations.

Written by a leading campaigner for GM Watch, one of the world's leading lobbying groups, this book reveals the huge issues that are at stake. Genetically modified food has been headline news for years, but it's difficult to know how far the genetic revolution has affected our lives. Is the food on our shelves free of genetically engineered ingredients? How much power do food corporations wield? Andy Rees provides the answers. He shows that, while corporations that produce genetically modified food have met with resistance in Europe, their hold on the US market is strong. They're also expanding operations in less-regulated countries in Africa, Asia and the former Soviet bloc. The US has launched a legal suit to attempt to force the European market open to genetically modified food. What does the future hold? This brilliantly readable book tells us all we need to know.

Low & slow - that is the secret behind a taste sensation that becomes a passion. Smoking is a very special kind of barbecue using low temperatures. What flavor the food takes depends significantly on the recipes and the fuel used. This book, with 138 color photos and enticing recipes, introduces the basic techniques of smoking, which are many, along with expert tips on the appliances, fuel, and accessories to use. In the detailed recipe section with over 100 recipes, you will find everything for a perfect barbecue experience - from the special seasoning produced from sauces, rubs, and marinades to the best recipes for fruity, spicy ribs, incredibly tender brisket, or juicy, mouth watering salmon and trout.

The Pig is a collection of restaurants with rooms in Hampshire, Devon, Dorset and Somerset - and soon in Kent, West Sussex and Cornwall. Now, everyone can enjoy The Pig from the comfort of their own homes. Among the pages of The Pig you will find an idiosyncratic, seasonal approach to the good life, with delicious recipes, how-to guides, tips, tricks and stories. Inside the pages of The Pig you will find: Classic recipes from Nan's rice pudding to proper fish pie, porchetta, gammon with parsley sauce, devilish devilled kidneys on toast, a right old eton mess and even a pink blancmange bunny. The Pig's Guide to Pigs from identifying different breeds and selecting the best cuts of meat to making your own sausages, crackling and charcuterie. How to pickle, forage and identify edible flowers and suggestions on how to bring the weird and wonderful vegetables, fruits and salads from the garden into the kitchen. Noble wine, simple food from classic cocktails to modern twists and all the best accompaniments. Interior design recreating the comfort and elegance of The Pig at home. Setting the scene, The Pigs top tips on hosting your own festivals, summer feasts and winter gatherings, including creating the perfect playlist to the best recipes to cook outdoors. Praise for the book: 'For us at home, the cookbook provides the perfect inspiration.' The Telegraph Magazine Praise for The Pig Hotels: Rick Stein: 'Dinner, bed and breakfast at The Pig, any Pig, is a comforting thought of some lovely flavoured pork, a British abundance of vegetables and some fabulous red wine.' The Sunday Times: 'There isn't a trace of cynicism here - just enthusiasm, craft and people who love what they do, creating a place you really, really don't want to leave.' The Financial Times 'Some inherited memory of a weekend with grandparents I never had... a little bohemian, and unbelievably good at cooking.' Tom Parker Bowles: 'The Pig revolutionised the country house hotel, creating a true home away from home. No pomp or pretence, just beautiful rooms and magnificent food with produce from their own kitchen gardens. Where The Pig goes, the others follow.'

Lela Rose is the ultimate party girl. In her second entertaining book, she is back with advice on giving stylish parties outside, filled with ideas for beautiful table settings, flower arrangements, and specialty cocktails and canapes. The parties featured are inspired by places that matter to Lela her childhood home in Texas, her favorite vacation retreat in Jackson Hole, and her home base in New York City but their concepts easily travel, from a sundowner cocktail hour to a party celebrating local cheeses. There are stylish bird-watching excursions and a wildflower-gathering expedition under the big sky of Texas. The glory of the Tetons serves as a backdrop for a glamorous bonfire, and there is a beautifully choreographed dinner with a lunar theme on a Manhattan terrace. These and many more unique parties showcase Lela s creative flair with dozens of tips and takeaways. From always choosing a specialty cocktail to picking a pretty dress to match the theme of the party, this book shows the importance of celebrating life s everyday moments with the people who matter most.

Always Be Prepared
What if your life was disrupted by a natural disaster, food or water supply contamination, or any other type of emergency? Do you have the essentials for you and your family? Do you have a plan in the event that your power, telephone, water and food supply are cut off for an extended amount of time? What if there were no medical or pharmaceutical services available for days, weeks, or months? How prepared are you?
With this guide by your side, you and your family will learn how to plan, purchase, and store a three-month supply of all the necessities—food, water, fuel, first-aid supplies, clothing, bedding, and more—simply and economically. In other words, this book may be a lifesaver.
Inside you'll find 10 steps to an affordable food storage program plus how to:
·Prepare a home "grocery store" and "pharmacy"
·Use what you store and store what you use
·Store water safely and provide for sanitation needs
·Create a first-aid kit, car kit, and 72-hour emergency kit for the whole family
·And many more invaluable hints and tips
"This clear, concise, step-by-step program is not only affordable and doable, it's essential in these uncertain times. Now, everyone from apartment dwellers to basement owners can store a three-month supply of the essentials, including peace of mind!" — Joni Hilton, author of Once-a-Week Cooking Plan and Cooking Secrets My Mother Never Taught Me

At last, a book that demystifies Korean cooking--the cuisine behind a growing food trend. Aromatic, savory, piquant, and robust--everyone is talking about the intriguing flavors and textures of Korean food! With this new Korean cookbook, home cooks everywhere can prepare healthy and satisfying meals using ingredients that are available in any supermarket, using a few simple and familiar techniques. This collection of Korean recipes includes something for everyone: Marinated Barbecued Kalbi Beef Short Ribs Bibimbap Rice Bowls Topped with Vegetables and Beef Napa Cabbage Kimchi, Daikon Kimchi and other pickled vegetables Stir-fried Dakgalbi Chicken with Garlic Bean Sauce Soy Marinated Bulgogi Beef with Spring Onions Tangy Japchae Beanthread Noodles with Sesame and Fresh Vegetables And so much more! The dishes highlighted in Korean Homestyle Cooking include all the classic Korean appetizers, sides dishes, soups and stews, main courses, and rice and noodle dishes--even desserts and drinks, including: Yukgaejang Spicy Beef Soup Pork and Pepper Buchimgae Savory Pancakes Pork and Kimchi Potstickers Seafood and Daikon Kimchi Stew Tomato Kimchi Clam and Chive Soup Korean Fried Rice Yuja Citrus Tea Makgeolli Sparkling Rice Wine Sherbet Crunchy Sweet Potato Sticks With probiotic superfood properties, Korean cuisine also has a lot of health benefits and is perfect for anyone trying out a macrobiotic diet. Korean Homestyle Cooking brings the unforgettable flavors of Korea into your home--no takeout menu required!

For such a small fish, the herring has played an enormous role in history. Since the Middle Ages battles have been waged for it; international economic alliances have formed over it; a number of major cities owe their initial prosperities and structural foundations to it. Unquestionably, political powers have risen and fallen with the herring's own rise and fall in population. In Herring: A Global History Kathy Hunt looks at the environmental, historical, political and culinary background of this highly prolific, delicious and easily caught fish. It will appeal to food lovers, history buffs and anyone who has ever eaten British kippers, German Bismarcks, Dutch matjes or Jewish chopped herring.

With over 13.5 million residents squeezed in to 845 square miles, Tokyo stands as one of the world's most beguiling cities. On the surface it appears to be nothing but towering buildings and glaring lights. But once you get to know the city, its 23 wards reveal hidden alleyways, along many of which you can find singular drinking establishments. Tokyo Cocktails takes you inside the city's best bars and introduces you to bartenders and mixologists conjuring up drinks that reflect the city's essence, namely how thousands of years of tradition fuse with myriad contemporary influences. Featuring over 100 recipes that honor and reinvent classics and make the best of local ingredients, this book is the ideal cocktail enthusiast's guide to drinking like a local, whether you're making a trip to Tokyo or staying at home and simply wishing you were there.

ALL THE NUTRITION YOU NEED, IN ONE VIBRANT BOWL

Wholesome Bowls are a deliciously simple concept: one dish recipes that use only fresh, whole foods to build a bowl of flavour, comfort and nourishment. All the recipes are designed to fit your lifestyle and allow you to fall in love with cooking.

Try Turkish Eggs with Spicy Sesame Drizzle for brunch, a gooey Balsamic Fig and Goats Cheese Bowl for lunch, a warming Pearl Barley Mushroom Risotto or a vibrant Chicken Fajita Bowl for dinner. For something sweet there’s Vegan Sweet Potato and Chilli Brownie Bowl or Spiced Hummingbird Cake with Cashew Cream Cheese Frosting.

Heal your relationship with food: take the time to get to know your body, treat it with respect and enjoy real, fresh foods that fuel you and leave you feeling energized.

REDISCOVER YOUR FOOD HAPPINESS AND COOK YOUR WAY TO JOY!

A Toast to Hollywood! Paramount Pictures, the oldest Hollywood studio in operation, has released countless award-winning and box office-busting movies that have spanned the age of cinema, from the medium's silent advent to talkies, color, and CGI blockbusters. Hollywood Cocktails features more than 100 cocktails inspired by over 100 iconic films, all released by Paramount Pictures. This gorgeously illustrated collection of star power is filled with film facts and detailed recipes that guarantee you'll never again be wondering what to drink or watch. Hollywood Cocktails will delight movie buffs and mixologists alike!

'Comfort Food for Breakups' is a beautifully written food memoir with a queer bent in which the author comes to terms with her Ukranian heritage and her lesbian identity by way of their connections to food: as sustenance, as coping mechanisms, as reminders of family history, and as objects of desire.