Cookery Books
Alicon Holdings Ltd Whitewater Cooks with Passion Volume 4
Book Synopsis
£25.60
Changing Lives Press The Macaronis in the Basement Stories and Recipes
Book SynopsisFran Claro rolls out the welcome mat and invites us into the lives of four lively Italian grandmas in post-World War II Brooklyn. You can almost smell the aroma of roasting garlic and hear the laughter of the nonnas punctuating their daily conversations about the truly important things in life-family, faith, and the best way to prepare roast pork. Opinionated, witty and ever mindful of what's cooking for dinner, Maddelana, Giuseppina, Aniella, and Concetta concern themselves with making sure all things in the neighborhood are as they should be. From hatching matchmaking schemes and advising young mommies to providing the proper desserts for funerals and enforcing the no talking rule in church (for others, not themselves), the nonnas generously share their wisdom and experience with those who asked and those who don't. Fran Claro serves up a savory slice of Americana, complete with mouth-watering recipes straight from the nonnas themselves. The Macaroni's in the Basement is a treat for
£19.76
Barlow Book Publishing inc. Desserts from My Kitchen
Book Synopsis
£29.40
£16.79
Alfred A. Knopf Hip Hops
Book SynopsisA beautiful hardcover Pocket Poets collection of poetic tributes to beer from around the world and through ages.From the ancient Hymn to Ninkasi (the Sumerian goddess of beer) to eighth-century Chinese poet Li Bai's Bring in the Ale to Robert Graves's Strong Beer, the poems collected here attest to humankind's long attraction to the foamy and intoxicating product of malted grains. A surprising variety of poets have penned tributes to the brew; their tantalizing poems include Robert Burns's John Barleycorn, Edgar Allan Poe's Lines on Ale, Frank O'Hara's Beer for Breakfast, Sylvia Plath's The Beer Tastes Good, Muriel Rukeyser's Beer and Bacon, and Tom Waits's Warm Beer and Cold Women. Whether pulling up to the celestial bar in Keats's Mermaid Tavern or to the grittier, jazzier one in Carl Sandburg's Honky Tonk in Cleveland, Ohio (where the cartoonists weep in their beer), lovers of beer and poetry are sure to find something to celebrate in these tantalizing pages.
£12.34
Penguin Random House Group Stir
Book Synopsis
£14.39
John Wiley & Sons Inc Cooking to the Image
Book SynopsisCooking to the Image: A Plating Handbook offers readers a fascinating perspective of a culinary Art that demonstrates taste as not simply a means of creating flavor, but also a cultural context larger than the Professional kitchen. Itprovides future chefs with the prerequisites to cultivate a professional viewpoint of plating by considering the different ways a chef looks at food. Its goal is to provide a map of how a chef creates a plate of food by considering such questions as: Where in the menu is this food item to be placed? What food is selected? How is the food prepared? How will it be served? How is it presented in relationship to other food on the plate? How much will it cost? Plating exposes a chef's deepest beliefs about what food is, and how food should be. Structured as a design process, Cooking to the Image: A Plating Handbook outlines how personal creativity and professional traditTable of ContentsPREFACE ix ACKNOWLEDGMENTS xiv PROLOGUE xvi 1 YOUR FIELD OF VISION 1 Seeing Is Believing 1 An Educated Viewpoint 3 Aesthetics: Art versus Craft 4 Artistic Cookery 7 A Quick Glance 8 Queries and Inquiries 9 Citation and Reference Materials 10 2 THE PLATE IN CONTEXT 11 Repertoire 11 Finding a Focus 12 Sequencing Foods 13 Menu Research 15 Reading a Menu 16 Creativity and Tradition 19 Queries and Inquiries 20 Citation and Reference Materials 21 3 FRAMING CULINARY ART 22 culinary Art history 23 Pre-Plate culinary Art history: The Room Frame 23 Pre-Plate culinary Art history: The Table Frame 24 Moving toward the Plate: The Platter Frame in culinary Art history 27 Queries and Inquiries 31 Citation and Reference Materials 32 4 PLATTER TO PLATE: CLASSICAL STYLE 34 Background 34 Classical Style 35 The Classical Menu and Service 37 Plate Design: The Face 40 Major Tenets of Classical Style 41 Queries and Inquiries 42 Citation and Reference Materials 43 5 PLATE FRAME: NOUVELLE STYLE 44 Background 44 Nouvelle Style: Impressionistic Design 45 The Nouvelle Menu and Service 49 Plate Design: The Sun 51 Plate Design: The Fan 51 Plate Design: Island(s) 52 Major Tenets of Nouvelle Style 52 Queries and Inquiries 53 Citation and Reference Materials 54 6 PLATE FRAME: NEW AMERICAN STYLE AND FUSION STYLE 55 Background 55 New American Style 57 Fusion Style 58 The Menu and Service 59 Plate Design: Elemental 60 Plate Design: Duos / Trios 61 Plate Design: The Stack 61 Plate Design: The Mound 62 Plate Design: BUFF 62 Guiding Criteria for New American / Fusion Styles 63 Queries and Inquiries 64 Citation and Reference Materials 65 7 PLATE FRAME: GLOBAL STYLE 67 Background 67 Global Style 68 The Menu and Service 70 Plate Design: Linear 74 Plate Design: Course within a Course 74 Plate Design: Deconstruction / Abstraction 75 Guiding Criteria for Global Style 75 Queries and Inquiries 76 Citation and Reference Materials 77 8 THE EMERGING MENU: INTERACTIVE TABLE SETTING 78 Background 78 Techno-Emotive Style 80 Menu and Service: Interactive Table Setting 81 A Backward Glance 82 Queries and Inquiries 83 Citation and Reference Materials 84 9 DESIGN AND CULINARY PLATE ARCHETYPES 85 Creative Culinary Questions 86 Elements of Design 86 Principles of Design 89 Considerations in Culinary Design 93 Queries and Inquiries 94 Citation and Reference Materials 95 10 LOOKING FOR INSPIRATION 96 The World at Large 96 Mimicry 97 Mental Maps 98 Ingredients 99 Technology 103 Culinary Creativity: A Shared Meaning 104 Queries and Inquiries 105 Citation and Reference Materials 105 11 PLATING THE STYLES 106 Sauce and Plate Designs 107 Preparation Methods and Plate Design 108 Garnish and Plate Design 110 The Plate Itself 112 Soup as an Example of Fundamentals 113 Back to the Menu 115 Queries and Inquiries 116 Citation and Reference Materials 118 12 CRITIQUING CULINARY ART 119 When: Times for Critiquing 119 Why: Reasons for Critiquing 120 Who: The Human Factor 120 What: Elements of a Critique 123 How: Theories Infl uence Judgments 128 Queries and Inquiries 133 Citation and Reference Materials 135 13 CULINARY VALUES 136 What Is Valued by Customers 136 How a Chef Relates to Customers’ Values 139 Value in Artistic Dining 140 Values in Professional Training 142 Wrapping Up 144 Queries and Inquiries 145 Citation and Reference Materials 146 GLOSSARY 147 INDEX 153
£48.60
John Wiley and Sons Ltd The Good Parenting Food Guide
Book SynopsisThe Good Parenting Food Guide offers straightforward advice for how to encourage children to develop a healthy, unproblematic approach to eating. Explores key aspects of children's eating behavior, including how children learn to like food, the role of food in their life and how habits are formed and can be changed Discusses common problems with children's diets, including picky eating, under-eating, overeating, obesity, eating disorders and how to deal with a child who is critical of how they look Turns current research and data into practical tips Filled with practical solutions, take home points, drawings, and photos Mumsnet Blue Badge Award Winner Trade Review"It is a must for parents of fussy eaters, those who worry about their children’s weight and those who just have a nagging sense that they could do better on the nutrition front. Jane gently but firmly makes the point that our attitude to eating and to food as mothers and care givers, will directly affect our children’s eating habits for the rest of their lives. It’s a wake up call to ensure that the whole family eats better and it is all the better for having been written by a non perfectionist mum of two who just happens to be a Professor of Health Psychology at the University of Surrey." (Families Fife, 1 April 2014)Table of ContentsIntroduction ix Facts and theories 1 1. What is healthy eating? 3 2. How do we learn to like the food we like? 22 3. What does food mean to us and what role does it play in our lives? 37 4. Why are eating habits so hard to change? 52 5. Overweight and obesity: prevalence, consequences, and causes 67 6. Overweight and obesity: prevention and treatments 85 7. Eating disorders: prevalence, consequences, and causes 96 8. Eating disorders: prevention and treatments 116 Tips and reality 133 9. “I don’t have time to cook” 135 10. “My child won’t eat a healthy diet” 161 11. “My child watches too much TV”: tips for being more active 174 12. “My child eats too much” 187 13. “My child won’t eat enough” 196 14. “My child thinks they are fat” 206 15. Take home points 216 Recommended reading 218 References 220 Index 225
£52.16
John Wiley & Sons Australia Ltd Principles of Food Beverage and Labour Cost Controls
£93.07
John Wiley & Sons Inc Essentials of Professional Cooking
Book SynopsisEssentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfectionwithout relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.Table of ContentsPreface vii Acknowledgments viii About CulinarE-Companion™ ix About WileyPLUS x 1 THE FOOD-SERVICE INDUSTRY 1 A History of Modern Food Service 2 The Organization of Modern Kitchens 5 2 SANITATION AND SAFETY 10 Sanitation 11 Food Hazards 11 Personal Hygiene 16 Food Storage 17 Food Handling and Preparation 19 Cleaning and Sanitizing Equipment 22 Rodent and Insect Control 23 Setting Up a System for Food Safety 24 Safety 27 The Safe Workplace 27 Preventing Cuts 27 Preventing Burns 28 Preventing and Dealing with Fires 28 Preventing Injuries from Machines and Equipment 29 Preventing Falls 29 Preventing Strains and Injuries from Lifting 29 3 TOOLS AND EQUIPMENT 31 Introduction to Quantity Food Equipment 32 Cooking Equipment 33 Processing Equipment 39 Holding and Storage Equipment 43 Pots, Pans, and Containers 44 Measuring Devices 46 Knives, Hand Tools, and Small Equipment 47 4 MENUS, RECIPES, AND COST MANAGEMENT 52 Menu Forms and Functions 53 Building the Menu 55 The Written Recipe 59 Measurement 63 Converting Recipes 67 Food Cost Calculations 72 Controlling Food Costs 77 5 NUTRITION 81 Nutrients 82 The Balanced Diet 86 Cooking Healthful Meals 89 Understanding Vegetarian Diets 91 Menus for Vegetarian Diets 93 6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE 100 Basic Concepts in Food Science 101 What Is Heat? 101 Effects of Heat on Foods 101 Emulsions 104 Heat Transfer 106 Heat Management 107 Cooking Methods 109 Conventional Cooking Methods 110 Microwave Cooking 110 Cooking Sous Vide 111 Building Flavor 113 Building Flavor Profiles 113 Seasoning and Flavoring Ingredients 115 Using Herbs and Spices 121 7 MISE EN PLACE 125 Planning and Organizing Production 126 Using the Knife 129 Preliminary Cooking and Flavoring 137 Preparation for Frying 140 Handling Convenience Foods 142 8 STOCKS AND SAUCES 144 Stocks 145 Ingredients 145 Procedures 149 Reductions and Glazes 155 Convenience Bases 156 Sauces 156 Understanding Sauces 157 Roux 158 Other Thickening Agents 162 Finishing Techniques 164 Sauce Families 166 Production 167 9 SOUPS 188 Understanding Soups 189 Classifications of Soups 189 Service of Soups 190 Clear Soups 192 Broths 192 Consommé 192 Vegetable Soups 197 Thick Soups 199 Cream Soups 199 Pure Soups 206 Bisques 209 Chowders 211 10 UNDERSTANDING VEGETABLES 213 Controlling Quality Changes During Cooking 214 Controlling Texture Changes 214 Controlling Flavor Changes 215 Controlling Color Changes 216 Controlling Nutrient Losses 218 General Rules of Vegetable Cookery 219 Standards of Quality in Cooked Vegetables 219 Handling Vegetables 220 Fresh Vegetables 220 Processed Vegetables 243 Production and Holding Problems in Quantity Cooking 245 Storage 247 11 COOKING VEGETABLES 249 Boiling and Steaming 250 Sautéing and Pan-Frying 255 Braising 258 Baking 260 Broiling and Grilling 262 Deep-Frying 264 12 POTATOES 268 Understanding Potatoes 269 Cooking Potatoes 272 13 LEGUMES, GRAINS, PASTA, AND OTHER STARCHES 285 Dried Legumes 286 Grains 290 Pasta and Noodles 301 14 COOKING METHODS FOR MEAT, POULTRY, AND FISH 308 Roasting and Baking 309 Barbecuing 315 Broiling and Grilling 319 Sautéing 321 Pan-Frying 325 Deep-Frying 327 Simmering and Submersion Poaching 329 Shallow Poaching 332 Steaming 335 Braising 336 Sous Vide Cooking 341 15 UNDERSTANDING MEATS AND GAME 345 Composition, Structure, and Basic Quality Factors 346 Composition 346 Structure 347 Inspection and Grading 348 Aging 348 Understanding the Basic Cuts 350 Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts 350 Bone Structure 351 Beef, Lamb, Veal, and Pork Cuts 353 Selecting Meats for Your Operation 356 Cooking and Handling Meats 357 Tenderness and Appropriate Cooking Methods 357 Doneness 360 Cooking Variety Meats 363 Game and Specialty Meats 367 Storage of Meats 369 16 COOKING MEATS AND GAME 371 Roasting, Baking, and Barbecuing 372 Broiling, Grilling, and Pan-Broiling 374 Sautéing and Pan-Frying 376 Simmering, Submersion Poaching, and Steaming 378 Braising 381 17 UNDERSTANDING POULTRY AND GAME BIRDS 384 Composition and Structure 385 Inspection and Grading 386 Classification and Market Forms 387 Handling and Storage 390 Doneness 391 18 COOKING POULTRY AND GAME BIRDS 393 Roasting and Baking 394 Broiling and Grilling 396 Sautéing, Pan-Frying, and Deep-Frying 398 Simmering and Submersion Poaching 402 Braising 405 Dressings and Stuffings 408 19 UNDERSTANDING FISH AND SHELLFISH 410 Fin Fish 411 Composition and Structure 411 Special Problems in Cooking Fish 411 Cutting Fish 412 Varieties and Characteristics 415 Handling and Storage 422 Shellfish 424 Mollusks 424 Cephalopods 429 Crustaceans 429 Miscellaneous Seafood 434 20 COOKING FISH AND SHELLFISH 436 Baking 437 Broiling and Grilling 439 Sautéing and Pan-Frying 441 Deep-Frying 443 Poaching and Simmering 444 Steaming and Mixed Cooking Techniques 447 Seafood Served Raw 452 21 SALAD DRESSINGS AND SALADS 457 Salad Dressings 458 Ingredients 458 Oil-and-Vinegar Dressings 460 Emulsified Dressings 461 Salads 464 Ingredients 464 Arrangement and Presentation 474 Recipes and Techniques 476 22 SANDWICHES AND HORS D’OEUVRES 490 Sandwiches 491 Breads 491 Spreads 492 Fillings 492 Types of Sandwiches 494 Making Sandwiches 495 Hors d’Oeuvres 501 Serving Hors d’Oeuvres 502 Canapés 502 Cocktails 505 Relishes 506 Dips 506 23 FOOD PRESENTATION 508 Hot Food Presentation 509 Fundamentals of Plating 509 Cold Food Presentation and Buffet Service 513 Buffet Arrangement and Appearance 513 24 BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS 516 Basic Principles of Baking 517 Formulas and Measurement 517 Mixing and Gluten Development 520 Staling 521 Ingredients 522 Flours, Meals, and Starches 522 Fats 523 Sugars 524 Liquids 526 Eggs 527 Leavening Agents 527 Salt, Flavorings, and Spices 529 25 QUICK BREADS, CAKES, AND COOKIES 531 Quick Breads 532 Mixing and Production Methods 532 Formulas 534 Understanding Cake Making 536 Basic Mixing Methods 536 Cake Formula Types 539 Scaling and Panning 540 Baking and Cooling 542 Common Cake Faults and Their Causes 542 Altitude Adjustments 543 Cake Formulas 544 Creaming Method 544 Two-Stage Method 545 Foaming Methods 546 Icings: Production and Application 547 Producing and Handling Basic Types 547 Assembling and Icing Cakes 551 Cookies 554 Cookie characteristics and Their Causes 554 Mixing Methods 555 Types and Makeup Methods 556 Panning, Baking, and Cooling 558 Glossary 563 Index 569
£118.70
John Wiley & Sons Inc Professional Food Manager
Book Synopsis
£59.36
John Wiley & Sons Inc Special Events
Book SynopsisTable of ContentsForeword xix Preface xxi Acknowledgments xxvii Part 1 Producing Seamless, Secure, and Sustainable (S3) Events 1 Welcome to Greener Event Leadership and Economic Success 3 New Challenges and New Opportunities 5 Once Upon a Time and Not Too Long Ago 6 Anthropological and Sociological Origins 7 Growth Opportunities 8 Public Relations 8 Marketing and Retail Sales 9 Global Business 9 Leisure and Recreation 10 Greener Meetings and Events 11 The Event Planning Profession 12 Celebration 12 Education 12 Marketing 13 Reunion 13 Event Planning Subfields 14 Civic Events 15 Expositions/Exhibitions 16 Fairs and Festivals 16 Hallmark Events 16 Hospitality 17 Meetings and Conferences 18 Retail Events 18 Social Life-Cycle Events 19 Sports Events 20 Tourism 20 Stakeholders 22 A Professional Model for Event Leaders 22 Change, Creativity, and Innovation: The Three Constants in Event Leadership 23 Demographic Change 23 Psychographic Change 23 Career Opportunities 24 Gender Opportunities 26 Educational Opportunities 26 Certification 27 Developing Your Career 28 Mastering Yourself 28 Mastering Time Management 29 Mastering Finance 30 Mastering Modern Technology 31 Mastering Human Resource Skills 32 There is No Substitute for Performance 33 Challenges and Opportunities 33 Business Development 33 Resource Development 34 Lifelong Learning: A User’s Guide 35 Getting Focused 36 How to Use This Book 36 Self-Education: The Reading Log 36 Benchmark Checklists 36 EcoLogic 37 TECH/APPVIEWS and SECUREVIEWS 37 Critical Connections for Career Advancement 37 Insights from Global Event Leaders 37 Appendices 38 Role and Scope 38 Summary 40 Key Terms 40 Career Connections 40 Next Steps 41 References 41 2 Changing Paradigms for Greener Leadership and Social Change 42 Research 44 Market Research Techniques 45 Quantitative Pre-Event Research 45 Qualitative Pre-Event Research 45 Mixed Research Methods 47 Validity and Reliability: Producing Credible Pre-Event Research 48 Interpreting and Communicating Research Findings 48 SWOT Analysis: Finding the Strengths, Weaknesses, Opportunities, and Threats of Your Event 49 Design: The Blueprint for Success 51 Brainstorming and Mind Mapping 52 The Creative Process in Event Planning 53 Making the Perfect Host/Guest Match 55 The Approval Process 56 Project Management Systems for Event Leaders 56 Planning Consistently Professional Events 57 Timing 57 Space 58 Tempo 59 Gap Analysis 61 Coordination: Executing the Event Plan 61 Evaluation: The Link to the Next Event 62 Communication: The Tie That Binds All Stakeholders Together 64 Event Management Body of Knowledge, IEMS, and EMICS 65 Synergy: Linking Administration, Coordination, Marketing, and Risk Management 67 Corporate Social Responsibility (CSR) 68 Summary 69 Key Terms 70 Career Connections 70 Next Steps 70 References 70 Part 2 The New Sustainable Event Algorithms 3 Composing the Sustainable Event Plan 73 Designing the Event Environment with Sustainability in Mind 75 Five-Card Draw: Playing the Five Senses 76 Soundscaping 78 Visual Cues 78 Touch 78 Smell 79 Taste 79 Blending, Mixing, and Matching the Senses for Full Effect 80 Bells and Whistles: Amenities That Make the Difference 80 Identifying the Needs of Your Guests 81 Provision for Guests with Different Abilities 82 Implications of Size, Weight, and Volume 82 Securing the Environment 83 Transportation and Parking Factors 83 Effectively Manage the Event Environment 85 Entrances, Pre-Function, and Reception Areas 86 Function Areas 89 Innovative sites 90 Amenities and Furnishings 91 Inside the New World of Event Design 93 Themed Events 99 The Ultimate Planned Event 100 Big Theme Success with Small Budgets 101 Trends in Theme Events 102 Environmental Ecological Sensitivity 103 Recycle Your Success 103 Inspiration and Perspiration 104 Event Strategic Planning 104 Planning to Plan 106 Confirming Validity, Reliability, and Security 106 Timeline 107 Summary 110 Key Terms 110 Career Connections 110 Next Steps 111 References 111 4 Event Leadership and Human Resources Management 112 Event Planner as a Leader: Leadership Styles 113 Leadership Characteristics 113 Integrity 114 Confidence and Persistence 114 Collaborative Decision-Making 115 Communication Skills 117 Open and Continuous Communication 118 Vision 118 Social and Environmental Responsibility 119 Fiscal Responsibility 120 Delegation and Empowerment 120 Human Resource Management 120 Fairness 120 Equality 122 Accessibility: ADA and Global Policies 123 The Relaxed Performance 124 Volunteer Coordination 125 Contract Temporary Employees 126 Organizational Charts 127 Developing Policies, Procedures, and Practices 129 Summary 132 Key Terms 132 Career Connections 133 Next Steps 133 References 133 5 Financial Sustainability 134 Budgeting 136 Financial History 137 General Economy in the United States and the World 137 Reasonable Projected Income 138 Sustainable Funding 138 Typical Income Categories 139 Expenses 139 Structuring Account Codes 141 Finding and Supervising an Accountant 142 Accounting Software 142 Producing Profit 143 Fixed Overhead Expenses 143 Variable Expenses 144 Net Profit versus Gross Profit 144 Break-Even Point 144 Controlling and Reducing Costs 145 Ensuring Positive Event Cash Flow 146 Accounts Payable: Finding the Best Terms 147 Typical Accounts Payable Customs 147 Negotiating Accounts Payable 148 Controlling Purchases 148 Barter/In-Kind Payment 149 Common Event Financial Challenges and Solutions 149 Foreign Exchange Rates 152 Market Conditions 152 Government Policy 153 Typical Events Budgets 154 How to Manage Your Finances during Turbulent Economic Times 160 Contingency and Scenario Planning 160 Summary 162 Key Terms 162 Career Connections 162 Next Steps 163 References 163 Part 3 Event Branding and Bold Delivery 6 Event Vendors as Strategic Partners 167 Creating and Implementing the Design for Your Event 169 Developing Appropriate Resources 169 Working with Suppliers and Vendors 172 Contracting Your Vendor Partners 174 Protecting Your Legal Interests 175 Honoring Ethical Practices 176 Key Contract Components 177 Other Components 177 Rider 179 Changes to the Agreement 180 Terms and Sequence of Execution 180 Other Agreements 180 Other Types of Agreements 180 Permits 180 Licensing 181 Contracts, Permits, and Licenses: A Synergistic Relationship 184 On-Site Coordination 185 Catering Management 185 Location, Location, Location 187 Equipment 187 Utilities 188 Time Constraints 189 Service Styles 189 Logistic Considerations 190 Coordinating Catering Operations 191 Catering Presentation Ideas 192 Selecting the Best Caterer 196 Catering Coordination 197 Catering Trends 200 Coordinating Technical Production Resources (Audiovisual, Lighting, Sound, and Special Effects) 201 Why = What 203 Purposes of Event Production Technology 203 Audiovisual Effects 203 Conducting and Analyzing the Event Site Inspection 204 The Site Inspection 204 Developing the Diagram 205 Determining the Production Schedule 206 Anticipating and Resolving Operational Conflicts 206 Summary 209 Key Terms 210 Career Connections 210 Next Steps 210 References 211 7 The Brand, the Buzz, and Better Success through Event Marketing 212 The Five Ps of Marketing 214 Product 214 Promotion 214 Price 216 Public Relations 217 Place 217 A Sixth P for Event Marketing: Positioning 219 Experiential Event Marketing and Touchpoints 219 Experiential Event Marketing 219 Attendee Touchpoints 220 Internal versus External Event Marketing 220 External Event Marketing 220 Retail Events 220 Fairs and Festivals 221 Launching New Products 222 Event Promotion Techniques 223 Advertising 223 Public Relations 225 Cross-Promotions 226 Street Promotions 226 Stunts 227 Invitation 229 Event Marketing with Technology 229 Events eMarketing 229 Online Consumer-Generated Media (CGM) 231 Online Brand Building 232 Raising Your Search Engine Profile 232 Online Sales and Security 233 Customer Support 233 Market Research 234 Product or Service Development and Testing 235 Web Design and Management 235 Weblogs and Podcasts 236 Video Streaming and YouTube 236 Mobile/Smartphone Event Marketing 237 RFID Technology and Target Marketing 237 Start Your Engines: Creating Greater Marketing Thrust through Commercial Sponsorship 238 Commercial Event Sponsorship 238 Sponsorship Needs Assessment 240 Developing Sponsors 241 Selling Sponsorships 241 Overcoming Sponsor Objections 242 Negotiating Your Sponsorship 243 Closing the Sponsorship Sale 243 Servicing Sponsorship Sales 244 Evaluating Sponsorships 245 Timing is Everything 245 Evaluating Your Event Marketing Campaign 246 Coding Your Event Marketing Materials 246 Online versus Other Event Marketing Channels 247 Other Marketing Evaluation Tools 247 Summary 251 Key Terms 251 Career Connections 252 Next Steps 252 References 252 8 Ensuring a Safer and More Secure Event Environment 253 Introduction 254 Ensuring the Safety and Security of Event Stakeholders 255 Protecting Your Financial Investment 256 Risk-Averse Procedures 256 Organizing a Risk-Assessment Meeting 257 Before the Meeting 258 Safety Meeting and Other Considerations 260 Inspections 261 Documentation and Due Diligence 262 Obtaining Insurance 262 Risk Control 264 Differences among Morals, Laws, and Ethics 267 Common Ethical Challenges in the Special Events Industry 268 Avoiding or Addressing Ethical Problems 268 Establishing Policies and Procedures for Ethical Issues 270 Inclusiveness is an Ethical Responsibility 270 Identifying and Using Industry Ethical Guidelines 271 Appointing an Ethical Brain Trust to Guide Your Ethical Decision-Making 271 Including Everyone: Arranging and Organizing Activities 272 Developing Special Events within Events 273 Organizing and Conducting Spouse and Partner Programs 274 Complying with the Americans with Disabilities Act and Similar International Laws and Regulations 275 Future Trends in CSR 277 Why is CSR Important in the Special Events Industry? 278 How You May Contribute to the Evolution of CSR with Your Future Events 279 Monitor Changing Social Expectations 280 Use the Internet to Expand Your Event’s Global Social Influence 280 Secure the Commitment of Your Clients, Vendors, and Sponsors to Promote Socially Responsible Events 280 Identify and Liaise with CSR Counterparts in Government, Nongovernmental, and Other Stakeholders 280 Ensure That Your CSR Influence is Felt Both Internally and Externally 281 Measure and Evaluate Your Event’s Social Responsibility Index 281 Create Socially Responsible Programs for Conventions, Festivals, Meetings, and Other Events 282 Conduct Social Responsibility Orientation and Training Programs for Your Event Staff and Volunteers 282 Special Events and Human Rights 282 Promote Your Socially Responsible Outcomes to Others 283 Summary 285 Key Terms 285 Career Connections 285 Next Steps 286 References 286 Part 4 Trends and Triumphs 9 The Virtual View of Live Events 289 Virtual versus Live: Digital versus Live Events 290 The Historic Development of Virtual Events 291 Why Produce Digital Content? 292 Examples of Digital Meetings and Events 294 Delivery of Digital Event 294 Types of Virtual Digital Events by Delivery Technology 294 Audio Conferencing 294 Video Webcasting 295 Webcast 295 Webinar 295 Live Streaming 295 Distance or Blended Learning? 296 Creating New Event Revenue through Webcasts and Webinars 296 Credentials and Qualifications 298 How to Charge 298 Tracking and Encouraging the Progress of Learners 299 New Approach to Marketing Digital and Virtual Events 300 Old Wine in New Bottles? 301 The Vision for Leadership Excellence 301 Making the Case 302 A New Kind of Learning 303 The Return on Learning Investment 304 Beyond Deloitte 305 The Future of Virtual and Live Events 305 Summary 307 Key Terms 309 Career Connections 309 Next Steps 309 References 310 10 Reinventing a Joyful and Sustainable Career 311 Environmental Sustainability 313 Defining "Greener Events" 314 Sustainability 315 Ecotourism 315 Fair Trade 316 Outgreening and Corporate Social Responsibility 317 Financial Savings 317 Event Pollution 318 Your First Five Steps to Creating More Sustainable Events 318 1. Go Paperless 319 2. Turn Off the Lights 319 3. Turn Down the Heat 319 4. Buy Greener 320 5. Use Silverware 320 Cultural Sustainability 320 Local Cultures 320 Local Economies 321 Promoting Your Greener Event 321 Toward a Greener Tomorrow 322 Education 323 A Body of Knowledge 324 Education and Your Career in Planned Events 325 Professional Experience 327 Career Paths 327 Finding an Internship or Externship 328 Certification 329 Recertification 330 Credentials 330 Power Tools 332 New Hiring Practices 335 Life and Career 335 From Invention to Reinvention 336 How May Planned Events Help Create, Sustain, and Celebrate a New World? 339 Summary 343 Key Terms 343 Career Connections 344 Next Steps 344 References 344 Part 5 Best Practices an Real World Event Experiences 11 Global, National, and Local Best Practices in Event Leadership 347 Best Global Event 348 The SXSW Global Phenomenon of Weird Practices that Work Wonders around the Corner and throughout the World 348 Best National Event 351 Norwegian Constitution Day Events, Oslo, Norway, and More 351 History of the Norway Constitution Day 351 The Highlight: Children’s Parades and More 351 Brief Timeline of a Full Day of National Day Events (in Oslo) 352 Celebration across the Country 353 Celebration of Norway Constitution Day Abroad 353 Be Aware: Closures of Businesses 353 Best Local Event 354 Celebrate Fairfax! Festival, Fairfax, VA, USA 354 About the Hosting Place and Surrounding Areas 354 Overview of the Festival 354 History of the Celebrate Fairfax! Festival and Its Organizing Bodies 354 Highlights of the Festival 355 Best Practice with Think-out-of-the-box Ideas 355 Recognition and Awards 355 Year-long Celebrations 355 12 Twenty Real-World Event Management Experiences and Mini Case Studies 357 Advertising and Marketing 358 Attractions 358 Corporate Social Responsibility (CSR) 359 Education 359 Entertainment 359 Environmental Sustainability 360 Expositions and Exhibitions 360 Festivals 360 Finance 361 Gaming 361 Government 361 Hotels 362 Incentive 362 Information Technology 362 Meetings 363 Responding to Requests for Proposals (RFPs) for Independent Event Managers 363 Safety, Security, and Terrorism 363 Satisfying the Various Players in a Corporation 364 Social Event (Wedding) 364 Virtual Event 364 Appendices 1 to 19 and accompanying Image Gallery are available online Glossary G-1 Index I-1
£75.56
John Wiley & Sons Inc Professional Cooking
Book SynopsisTable of ContentsPreface xiii Acknowledgments xv 1 The Food-Service Industry 1 A History of Modern Food Service 2 Cooking in the Twentieth and Twenty-First Centuries 5 The Organization of Modern Kitchens 8 2 Sanitation and Safety 15 Food Hazards 16 Managing Food Safety 25 Managing Workplace Safety 36 3 Tools and Equipment 41 Cooking Equipment 42 Processing, Holding, and Storage Equipment 49 Pots, Pans, and Containers 54 Measuring Devices, Hand Tools, and Small Equipment 56 4 Menus, Recipes, and Cost Management 63 Menus 64 Recipes 74 Measurement 78 Kitchen Math 82 5 Nutrition 97 Nutrients 98 Balanced Diets and Menus 102 6 Basic Principles of Cooking and Food Science 111 Heat and Food 112 Heat Management 115 Cooking Methods 118 Emulsions 125 Building Flavor 127 7 Mise En Place 139 Planning and Organizing Production 140 Using the Knife 143 Other Mise En Place Tasks 151 8 Stocks 159 Ingredients 160 Procedures 164 Reductions and Glazes 172 Convenience Bases 172 9 Sauces 175 Sauce Structure 176 Sauce Families 184 Sauce Production 186 10 Soups 231 Understanding Soups 232 Clear Soups 234 Thickened Soups 244 11 Understanding Vegetables 273 Controlling Changes During Cooking 274 General Cooking And Quality Factors 279 Handling Fresh Vegetables 281 Handling Processed Vegetables 306 12 Cooking Vegetables 311 Boiling and Steaming 312 Sautéing and Pan-Frying 327 Braising 332 Baking 336 Broiling and Grilling 342 Deep-Frying 345 13 Potatoes 351 Understanding Potatoes 352 Cooking Potatoes 355 14 Legumes, Grains, Pasta, and Other Starches 373 Dried Legumes 374 Grains 382 Pasta, Noodles, and Dumplings 400 15 Cooking Methods for Meat, Poultry, and Fish 419 Roasting and Baking 420 Barbecuing 426 Broiling and Grilling 430 Sautéing 432 Pan-Frying 436 Deep-Frying 438 Simmering and Submersion Poaching 440 Shallow Poaching 443 Steaming 446 Braising 447 Sous Vide Cooking 452 16 Understanding Meats and Game 457 Composition and Structure 458 Basic Quality Factors 459 The Basic Cuts 462 Meat Selection, Fabrication, and Storage 470 Cooking and Handling Meats 476 Variety Meats, Game, and Specialty Meats 484 17 Cooking Meats and Game 493 Roasting, Baking, and Barbecuing 494 Broiling, Grilling, and Pan-Broiling 507 Sautéing and Pan-Frying 512 Simmering, Submersion Poaching, Steaming, and Sous Vide 517 Braising 523 18 Understanding Poultry and Game Birds 533 Identification 534 Handling and Cooking 540 19 Cooking Poultry and Game Birds 547 Roasting and Baking 548 Broiling and Grilling 559 Sautéing, Pan-Frying, and Deep-Frying 566 Simmering, Submersion Poaching, Steaming, and Sous Vide 576 Braising 585 Dressings and Stuffings 591 20 Understanding Fish and Shellfish 595 Fin Fish: Varieties, Market Forms, and Fabrication 596 Handling and Cooking 606 Shellfish: Mollusks and Cephalopods 610 Shellfish: Crustaceans and Other Seafood 616 21 Cooking Fish and Shellfish 625 Baking 626 Broiling and Grilling 632 Sautéing and Pan-Frying 638 Deep-Frying 644 Poaching and Simmering 648 Steaming, Sous Vide, and Mixed Cooking Techniques 653 Seafood Served Raw 661 22 Salad Dressings and Salads 667 Salad Dressings 668 Salad Ingredients 678 Salad Presentation 688 Procedures and Recipes 691 23 Sandwiches 725 Sandwich Components 726 Preparing Sandwiches 729 24 Hors D’oeuvres 745 Serving Hors D’oeuvres 746 Canapés 746 Cocktails and Relishes 750 Dips 751 Miscellaneous Hors D’oeuvres 754 25 Breakfast Preparation 773 Eggs 774 Breakfast Breads, Cereals, and Meats 790 26 Dairy and Beverages 797 Milk, Cream, and Butter 798 Cheese 801 Coffee and Tea 810 27 Cooking for Vegetarian Diets 817 Understanding Vegetarian Diets 818 Menus for Vegetarian Diets 820 28 Sausages and Cured Foods 839 Curing and Smoking 840 Sausages 845 29 Pâtés, Terrines, and Other Cold Foods 859 The Handling and Service of Cold Dishes 860 Aspic 861 Special Forcemeat Dishes 864 Terrines Based On Mousselines Or Gelatin 875 Foie Gras, Liver Terrines, and Rillettes 881 30 Food Presentation 887 Hot Food Presentation 888 Cold Food Presentation and Buffet Service 898 31 Bakeshop Production: Basic Principles and Ingredients 903 Formulas and Measurement 904 Mixing, Baking, and Storing Processes 907 Ingredients 909 32 Yeast Products 921 Yeast Dough Production 922 Laminated Doughs 932 Makeup Techniques 936 33 Quick Breads 943 Mixing and Production Methods 944 34 Cakes and Icings 951 Mixing Procedures 952 Handling and Baking Cake Batters 957 Icing Production And Application 966 35 Cookies 977 Cookie Characteristics And Their Causes 978 Mixing Methods 979 Types and Makeup Methods 980 Panning, Baking, and Cooling 982 36 Pies and Pastries 991 Pie Doughs 992 Assembling and Baking Pies 996 Pie Fillings 998 Pastries, Meringues, and Fruit Desserts 1005 37 Creams, Custards, Puddings, Frozen Desserts, and Sauces 1017 Syrups and Dessert Sauces 1018 Basic Custards and Creams 1021 Puddings 1026 Bavarians, Chiffons, Mousses, and Soufflés 1028 Frozen Desserts 1033 Appendix 1 Metric Conversion Factors 1036 Appendix 2 Standard Can Sizes 1036 Appendix 3 Approximate Weight-Volume Equivalents of Dry Foods 1037 Appendix 4 Kitchen Math Exercises: Metric Versions 1038 Appendix 5 Eggs and Safety 1040 Bibliography 1041 Glossary and Cooking Vocabulary 1043 Subject Index 1061 Recipe Index 1070
£132.00
John Wiley & Sons Inc Professional Baking 8e Student Study Guide
Book SynopsisTable of ContentsTo the Student vii 1 The Baking Profession 1 2 Basic Professional Skills: Bakeshop Math and Food Safety 3 3 Baking and Pastry Equipment 9 4 Ingredients 11 5 Basic Baking Principles 16 6 Understanding Yeast Doughs 19 7 Lean Yeast Doughs: Straight Doughs 22 8 Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs 25 9 Rich Yeast Doughs 29 10 Quick Breads 32 11 Doughnuts, Fritters, Pancakes, and Waffles 36 12 Basic Syrups, Creams, and Sauces 40 13 Pies 46 14 Pastry Basics 51 15 Tarts and Special Pastries 56 16 Cake Mixing and Baking 59 17 Assembling and Decorating Cakes 65 18 Cookies 72 19 Custards, Puddings, Mousses, and Soufflés 77 20 Frozen Desserts 82 21 Fruit Desserts 85 22 Dessert Presentation 89 23 Chocolate 94 24 Marzipan, Pastillage, and Nougatine 96 25 Sugar Techniques 99 26 Baking for Special Diets 101 Appendix: Sample Prices 104
£40.80
St Martin's Press Taste of Paris A A History of the Parisian Love
Book Synopsis
£999.99
St. Martin's Press Last Call at Coogans
Book SynopsisThe uniquely inspiring story of a beloved neighborhood bar that united the communities it served.Coogan's Bar and Restaurant opened in New York City's Washington Heights in 1985 and closed its doors for good in the pandemic spring of 2020. Sometimes called Uptown City Hall, it became a staple of neighborhood life during its 35 years in operationa place of safety and a bulwark against prejudice in a multi-ethnic, majority-immigrant community undergoing rapid change.Last Call at Coogan's by Jon Michaud tells the story of this beloved saloon, from the challenging years of the late 80''s and early 90''s, when Washington Heights suffered from the highest crime rate in the city, to the 2010's, when gentrification pushed out longtime residents and nearly closed Coogan''s itself; only a massive community mobilization including local politicians and Lin-Manuel Miranda kept the doors open.This book touches on many serious issues facing the country today:
£999.99
St. Martin's Press Killer Kung Pao
Book SynopsisVivien Chien's Lana Lee returns for Killer Kung Pao, another delectable cozy set in a Chinese restaurant in Cleveland, Ohio!Is life at the Ho-Lee Noodle House becoming too hot to handle? Lana Lee's plate is already plenty full. Running her family's Chinese restaurant in Cleveland's Asia Village is challenging on the best of days. But just when Lana thinks she might be able to catch her breath before the weekend-which she's eager to spend with her equally overworked boyfriend, Detective Adam Trudeau-Lana witnesses a car accident in the parking lot. And now she has no choice but to get involved.June Yi, of Yi's Tea and Bakery, is a serious businesswoman well-known for her heartlessness. But June meets her match when she rear-ends the Cadillac belonging to Mah Jong lover Mildred Millie Mao. As each woman curses-and threatens-the other, it becomes clear to Lana that trouble lies ahead. Still, who could have imagined that Millie would end up d
£9.49
St Martin's Press Fatal Fudge Swirl
Book SynopsisA movie production brings dramaand murderto a close-knit New England village, forcing Riley Rhodes to scoop out the suspects.Former CIA librarian and amateur sleuth Riley Rhodes is loving her fresh start as the manager of the Udderly Delicious Ice Cream Shop. The leaves are turning, tourists are leaf-peeping, and Penniman, Connecticut is putting finishing touches on the weekend long Halloween Happening. But the village is also buzzing. Former child star Cooper Collins is overseeing the production of a romantic comedy that's filming on the town green and his domineering socialite mother, Diantha, is planning her lavish Halloween themed wedding at her Inn on the Green. Her fiancé has run the Inn''s kitchen for years, ably aided by his recent ex-wife, chef Mary Ann Dumas. An old friend of Riley's, Mary Ann turns to her when the bride requests a spooky ice cream wedding cake.But the weekend takes a frightful turn when Diantha is found dead and suspicion falls on M
£9.69
St. Martin's Griffin Hungry Girl Simply Comfort
Book SynopsisFrom the #1 New York Times bestselling author Lisa Lillien, Hungry Girl Simply Comfort is a cookbook completely dedicated to healthy comfort food made in an air fryer or slow cookerall under 400 calories!From the author of the bestselling Hungry Girl cookbook series, this new recipe collection is a must for anyone who loves decadent comfort food without the excess calories and unhealthy ingredients. Fully illustrated with a four-color photo of every recipe included! Get ready for cozy favorites like . . . * satisfying make-ahead breakfasts* hearty soups, stews & chilis * classic casseroles & childhood favorites* steaks, pork chops & crispy chicken* meatloaves & mashed potatoes* indulgent cakes, pies & cobblersNot to mention . . . * 70+ recipes with 5 ingredients or less* 85+ recipes in 30 minutes or less* 70+ vegetarian recipes* 90+ gluten-free recipesNo air fryer or slow cooker? No pr
£25.19
St. Martin's Press Sugar and Vice
Book SynopsisIn Eve Calder's Sugar and Vice, things are heating up at the Cookie House when star pastry chef and amateur sleuth Kate McGuire finds herself in the midst of a shocking murder mystery.OUT OF THE OVENLately, Kate has a lot on her dessert plate. She's launching a cookie-of-the-day challenge in the heart of Coral Cay, providing sweet treats for the reception of the town's handsome new veterinarian-not to mention dealing with tourists in town for a pirate festival and the surprise arrival of her former fiance, Evan, who seems determined to win her back.AND INTO THE FIREAnd if that's not enough, a skeleton has been found-in the backyard behind her best friend Maxi's floral shop. Kate knows Maxi could never hurt a fly. Maybe the remains belong to Sir George Bly, a long-dead pirate whose name has become urban legend-until now? It's time for Kate to use every trick in the recipe book to prove Maxi's innocence, and find the truth about the
£999.99
St Martin's Press Hot and Sour Suspects
Book SynopsisLana Lee returns for another delectable cozy set in a Chinese restaurant in Vivien Chien''s Hot and Sour Suspects.Pair your noodles with this steaming mystery, and you have the perfect chilly night combination!PopSugarAt the Ho-Lee Noodle House, murder is on the menu. When Lana Lee's best friend, Megan Riley, asks her to help host a speed dating contest at Ho-Lee Noodle House, she doesn't see the harm in lending a hand. The night goes better than anticipated, and both Lana and Megan are beyond thrilled with the results. But before they can break out the champagne, Rina Su, fellow Asia Village shop owner and speed dating participant, calls to inform Lana that the date she's just matched with has been murdered. Under suspicion of foul play, Rina enlists Lana's help in finding out what really happened that night. Without hesitation, Lana begins to dig into the man in question. To her dismay, she quickly finds that Rina
£9.79
St Martin's Press Misfortune Cookie
Book SynopsisNominated for the Lilian Jackson Braun Award!Pair your noodles with this steaming mystery, and you have the perfect chilly night combination!PopSugarIn Vivien Chien''s Misfortune Cookie, Lana Lee returns for another delectable cozy set in a Chinese restaurant in Cleveland, OH.They say fortune favors the bold, and Lana Lee is determined to prove that true.Lana, now officially manager of her family's restaurant, the Ho-Lee Noodle House, is headed to sunny Irvine, California to attend a restaurant convention with her sister, Anna May, along for the ride. The girls' very Americanized Aunt Grace has asked them to stay in her posh rental, and as the trip begins, it seems to be just what they both needed. Even the restaurant convention proves to be worthwhile and entertaining, especially when Lana witnesses a dramatic cat fight between a fortune cookie vendor and a journalist.Lana and Anna May can't imagine things getting
£9.72
Picador USA Everything Is Under Control
Book SynopsisOne of Esquire's Best Cookbooks of 2020 and one of The Washington Post's Best Food Books of 2020In epigrammatic, nearly poetic diction, Grant . . . reminds us of how transformative the junctures where food and life collide can be. --The New York Times Book ReviewWhat a beautiful, rich, and poetic memoir this is . . . Like the best chefs, Phyllis Grant knows how to make a masterpiece from a few simple ingredients: truth, taste, poignancy, and love.-Elizabeth Gilbert, author of City of Girls and Eat, Pray, LovePhyllis Grant's Everything Is Under Control is a memoir about appetite as it comes, goes, and refocuses its object of desire. Grant's story follows the sometimes smooth, sometimes jagged, always revealing contours of her life: from her days as a dancer struggling to find her place at Julliard, to her experiences in and out of four-star kitchens in New York City, to falling in love with
£16.15
St. Martin's Press Bake Borrow and Steal
Book SynopsisEllie Alexander''s Bake, Borrow, and Steal, the most delicious installment yet in the Bakeshop Series set in Ashland, Oregon! As the autumnal hues of November fall over the Shakespearean hamlet of Ashland, Oregon, Jules and her team at Torte are working on their biggest event ever. They've been invited to create chocolate showpieces for the gala opening of a new exhibit, Shakespeare's Lost Pages at SOMA. The museum, located on the campus of Southern Oregon University, is getting ready to unveil the Bard's lost manuscript, Double Falsehood, which is being touted as the greatest artistic discovery of modern times. In addition to molding luscious, silky chocolate into magnificent structures, Torte will be serving an authentic Elizabethan feast straight from the pages of a sixteenth century cookbook featuring Lardy cakes, Frangipane tarts, and jellies with chestnut cream.Jules has underestimated the amount of work required to pull off such a culinary
£8.99
St. Martin's Press Ashes to Ashes Crust to Crust
Book SynopsisAshes to Ashes, Crust to Crust is the second book in Mindy Quigley''s delectable Deep Dish Mystery series, set in a Wisconsin pizzeria.Newly single pizzeria owner Delilah O'Leary is determined to keep her restaurant afloat in the picturesque resort town of Geneva Bay, Wisconsin. To boost her bottom line, she sets her sights on winning the hefty cash prize in the town's annual Taste of Wisconsin culinary contest. In her corner, she's got her strong-willed, big-boned cat Butterball, her wisecracking BFF, her cantankerous great-aunt, and a nearly-flawless recipe for Pretzel Crust Deep-Dish Bratwurst Pizza. But while Delilah and her team have been focused on pumping out perfect pizza pies, her ex-fiancé has cozied up to a new squeeze, juice bar owner Jordan WattsDelilah's contest rival.When one of Jordan's juice bar customers is poisoned by a tainted smoothie, Delilah lands deep in the sauce. Accusations fly, suspects abound, and a menacing stranger
£8.99
St Martin's Press The Raven Thief
Book SynopsisSuper-fun. The Boston GlobeA Lefty Nominee for Best Mystery NovelAn Agatha Nominee for Best Contemporary Mystery NovelOne murder. Four impossibilities. A fake séance hides a very real crime.Secret Staircase Construction just finished their first project with Tempest Raj officially a part of the teama classic mystery novel-themed home interior. Their client is now ready to celebrate her new life without her cheating ex-husband, famous mystery author Corbin Colt. First up, a party, and Tempest and Grandpa Ash are invited to the exclusive mock séance to remove any trace of Corbin from the propertyfor good. It''s all lighthearted fun until Corbin''s dead body crashes the party.The only possible suspects are the eight people around the séance tablea circle of clasped hands that wasn''t broken. Suspicion quickly falls on Grandpa Ash, the only one with actual blood on him. To prove her beloved grandfather's innocence, Tempest must fi
£999.99
Picador USA The Book of Difficult Fruit
Book Synopsis[A] glorious mash-up of memoir, love note, and cookbook . . . Every sentence is as sensuous as the first bite into a cold, juicy plum. Hillary Kelly, Vulture[A] dazzling, thorny new essay collection. Samin Nosrat, The New York TimesInspired by twenty-six fruits, the essayist, poet, and pie lady Kate Lebo expertly blends natural, culinary, medical, and personal history. 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 shifting odorpeaches, 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, when 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 a work of unique invention, these and other
£16.20
St Martin's Press Hard Dough Homicide
Book SynopsisSomeone in Brooklyn's Little Caribbean neighborhood has an appetite for murder in Olivia Matthews'' Hard Dough Homicide. Spice Isle Bakery owner Lyndsay Murray is always looking for new ways to grow her family's business. But she already regrets agreeing to host the retirement dinner for local high school principal Emily Smith. The tyrant used to be her mother''s boss and they did not get along. Six guests arrive for the celebration, but only five survive. Emily starts convulsingright after eating the curry chickenand dies soon after. It's not long before the police are knocking on Spice Isle's door, bringing the Murray family back into the heart of another murder investigationdriving away customers in the process. Lyndsay can''t help but wonder if this is the end of the bakery, even though it''s just begun. She must put aside her reservations about investigating another crime, because the Murrays refuse to go down without a fight.
£7.99
St. Martin's Press Muffin But the Truth
Book SynopsisIn Muffin But the Truth, Torte''s pastry chef and amateur sleuth Juliet Capshaw finds herself in deep water... in another delicious installment in the Bakeshop Series from author Ellie Alexander, set in Ashland, Oregon!Ashland is known for its Elizabethan charm and touches of Shakespeare around every corner, but the surrounding Rogue Valley draws adventure enthusiasts to its outdoor wonderland of high alpine lakes, mountain ranges, and pristine rivers. Jules Capshaw and the team at Torte have been hired to cater a weekend getaway on the mighty Rogue River. Jules is going to have to put her culinary skills to the test while baking gooey chocolate chip skillet cookies over an open flame and preparing extravagant feasts under a canopy of stars. The executive team at a big city firm will be rafting the Rogue's rapids and gathering around the campfire for spooky stories, but their dysfunction quickly begins to show. Between constant bickering and heavy drinking, Jul
£8.99
St Martin's Press A Fatal Groove
Book SynopsisSecond in the Record Shop series by Olivia Blacke, A Fatal Groove is a mystery for the record . . . CATCHING A KILLER WITHOUT SKIPPING A BEAT.A winning combination.New York Times Book ReviewIt's springtime in Cedar River, Texas. The annual Bluebonnet Festival is brewing and the whole town is in harmony. Juni Jessup and her sisters Tansy and Maggie thought opening Sip & Spin Records was going to be their biggest hurdle, but the Frappuccino hits the fan when the mayor drops deadpoisoned by their delicious coffee.Since Tansy was the one to brew the coffee, and Juni was the unfortunate citizen who stumbled upon the mayor's body, the sisters find themselves in hot water. Family is everything to the Jessups, so with Tansy under suspicion, the sisters spring into action.Between the town festivities, a good old-fashioned treasure hunt, and an accidental cow in the mix, Juni will have to pull out all the stops to find the ma
£7.99
HarperCollins Publishers Inc Instant Pot Miracle 6 Ingredients Or Less
Book Synopsis100 easy everyday meals made in the Instant Pot using only 6 ingredients (or fewer!)
£16.14
Disney Book Publishing Inc. Disney Eats
Book SynopsisCreate incredible kitchen magic with Disney-inspired recipes for the everyday.
£26.09
John Wiley & Sons Inc Strategic Communication in Event Planning for Corporations Nonprofits and Individuals
£53.06
Random House USA Inc The Best Cook in the World
Book Synopsis
£16.20
Random House USA Inc Eat Drink and Be Merry Poems About Food and Drink
Book SynopsisEating and drinking and the rituals that go with them are at least as important as loving in most people’s lives, yet for every hundred anthologies of poems about love, hardly one is devoted to the pleasures of the table. Eat, Drink, and Be Merry abundantly fills the gap. All kinds of foods and beverages are laid out in these pages, along with picnics and banquets, intimate suppers and quiet dinners, noisy parties and public celebrations-in poems by Horace, Catullus, Hafiz, Rumi, Rilke, Moore, Nabokov, Updike, Mandelstam, Stevens, and many others. From Sylvia Plath’s ecstatic vision of juice-laden berries in “Blackberrying” to D. H. Lawrence’s lush celebration of “Figs,” from the civilized comfort of Noël Coward’s “Something on a Tray” to the salacious provocation of Swift’s “Oysters,” from Li Po on “Drinking Alone” to Baudelaire on “The Soul of the Wine,” and from
£17.00
Random House USA Inc See You on Sunday
Book SynopsisThe award-winning New York Times food editor celebrates the art of Sunday suppers and the joys of gathering with friends and family, complementing simple, traditional recipes for small and larger groups with tips about rendering classics distinctive. Illustrations.
£27.00
Random House USA Inc Climbing the Mango Trees A Memoir of a Childhood
Book SynopsisThe enchanting autobiography of the seven-time James Beard Award-winning cookbook author and acclaimed actress who taught America how to cook Indian food.“Wistful, funny and tremendously satisfying.... Jaffrey's taste memories sparkle with enthusiasm, and her talent for conveying them makes the book relentlessly appetizing. —The New York Times Book Review Whether climbing the mango trees in her grandparents' orchard in Delhi or picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint, tucked into freshly baked spiced pooris, Madhur Jaffrey’s life has been marked by food, and today these childhood pleasures evoke for her the tastes and textures of growing up. Following Jaffrey from India to Britain, this memoir is both an enormously appealing account of an unusual childhood and a testament to the power of food to prompt memory, vividly bringing to life a lost time and place. Also included here are recip
£14.36
Harper Celebrate Stews
£24.99
Cider Mill Press The Cast Iron
Book Synopsis
£20.00
Thorndike Press, a Cengage Group The Mango Murders
£32.51
Johns Hopkins University Press Before the Refrigerator
Book SynopsisTrade ReviewIn Before the Refrigerator: How We Used to Get Ice, Jonathan Rees provides a rich and detailed history of how ice became an American staple . . . Rees does a masterful job illustrating how, in its rise and fall, the ice industry created many industry alliances and consumer habits that are still with us today. Ice has become a taken-for-granted feature of modern living. This book is the story of how that came to be.—Xaq Frohlich, Auburn University, Journal of Southern History[Before the Refrigerator] is an in-depth portrayal of a once-indispensable, life-changing technology, the former existence of which is as unknown to most of us as that of the telegraph or canal is to today's undergraduates . . . Rees synthesizes considerable archival research and presents interpretations of importance to scholars . . . Before the Refrigerator is as refreshing as ice water on a hot summer day.—Jeffrey L. Meikle, University of Texas at Austin, Journal of American HistoryTable of ContentsPrefaceIntroduction1. How to Harvest Ice2. How to Manufacture Ice3. How Ice (and the Perishable Food It Preserved) Made It to Consumers4. How Ice Changed the American Diet and American Life5. How Household Refrigerators Changed the Ice Market ForeverConclusionAcknowledgmentsNotesIndex
£22.68
Barcharts, Inc Weights Measures Quick Study Academic
Book SynopsisLoaded with conversions and standard weights and measures like length, weight, liquid capacity, etc., plus everything from cooking measurements to megapixels. Has been used and well-reviewed by everyone from scientists to handymen.
£10.63
National Geographic Kids Guide to Photography Tips Tricks on How to Be a
Book SynopsisIn the age of smartphones and selfies, why not learn from the pros how to take great photos to share with friends and family! Here's a fun, fact-filled, kid-friendly guide that is jam-packed with all the essentials for budding photographers. From how to set up a shot and stage the lighting and from the best software to short assignments, you'll learn all the important photographic concepts and basics of equipment, lighting aperture, lenses, depth of field, and more. This wide-ranging book also has sections devoted to composition and photographing different subjects (animals, people, sports, landscapes). Before and after shots offer visual explanations while tips and photographs from National Geographic photographers are featured throughout, making this the best photography guide out there today for children (and adult beginners too!).
£23.65
Penguin Random House South Africa Cape Mediterranean
Book SynopsisCape Mediterranean the way we love to eat is a celebration of exceptional local Mediterranean-style produce and Mediterranean-inspired recipes within a contemporary South African foodscape, set in the natural Mediterranean climate of the Western Cape.
£21.00
Penguin Random House South Africa Tapas with Liam Tomlin
Book SynopsisThis book is about the style of food that Liam likes to cook and the way he likes to eat, with lots of different tastes, textures and cooking styles.
£24.70
Barron's Educational Series Inc.,U.S. The New Food Lovers Companion
Book Synopsis
£17.50
State University Press of New York (SUNY) Summer Pleasures Winter Pleasures
Book Synopsis
£14.32
Adams Media Corporation 5 a Meal College Cookbook
Book SynopsisSay goodbye to the dining hall!Need a break from the monotony of your meal plan? Can''t afford to waste money on lukewarm takeout? Well, now you can ditch the dining hall''s soggy excuse for the Monday-night special thanks to this appetite-saving book packed with cheap, easy, and delicious recipes.Offering up more than 300 hassle-free dishes, this cookbook will not only satisfy your hunger but your meager bank account, too! Whether you need a morning-after greasy breakfast, a cram-session snack, or date-night entree, here you''ll find ideas for everything you crave, including: Western Omelet Asian Lettuce Wraps Easy Eggplant Parmesan Simple Pepper Steak Decadent Apple Crisp Saving you from overcooked, overpriced, and dull dishes, if you have to buy a book for college, this is required reading.
£13.53
