Travel guides: restaurants and cafes Books

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Book SynopsisBeyond the Monuments in Washington DC is your guide to some of the US capital’s cool places to visit that extend way beyond power and politics. Travel writer Kate Armstrong covers all of the new hip locales, including H Street Corridor, 14th Street and Union Market District, and the hangouts of historic Georgetown and Dupont Circle. She offers a local’s take on where to go for great coffee, crafty cocktails, DC-centric shopping and superlative sights (these include the freebie 'must dos' around the Mall, such as the National Museum of the African American History and Culture and the Library of Congress). There are fun, themed walking itineraries for U Street, old town Alexandria, and gardens and homes of Georgetown, plus three accessible daytrips to Mount Vernon, Richmond, and Gettysburg. There's so much to see and do in this under-rated city, and this book in the Curious Travel Guides series will add polish to your visit. - The Curious Travel Guides highlight the best of coffee, culture and good food from an insider's perspective. They are perfect for all kinds of travel, including for those who may only have the weekend to spend in the city.  - Detailed reviews of selected temples, shops, cafes, restaurants, bars and izakaya, museums and open-air spaces.  - Sleek, contemporary design with beautiful images, and a luxe leather-like cover make this book a beautiful keepsake.  - Other titles in the series: Neon Lights in Tokyo, Sundays in Paris, Lost in Florence, Art and Fiesta in Mexico City, Wanderlust in Berlin and Marrakesh, Explore the Magic of the Red City and California Travel Dreaming.

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Book SynopsisFrom Masterchef: The Professionals quarter-finalist Carla Lamont. This book shares the sensual beauty and bounty of the Isle of Mull through the eyes of restauranteur and MasterChef: The Professionals 2020 quarter-finalist Carla Lamont and photographer Dr Sam Jones. At Ninth Wave Restaurant, an enterprising couple have created one of Scotland’s hidden culinary gems. Multiple winner of Best Restaurant Award – VisitScotland, and two-time Winner of Restaurant of the Year – Highlands & Islands, Carla and her rugged fisherman husband Jonny have put Mull firmly on the food map. After lovingly renovating a granite bothy on their windswept croft, they opened Ninth Wave as the first high-end restaurant on the Ross of Mull. The food is an exhilarating blend of the traditional and modern, using the wonderful natural larder of Mull and influences from exotic cuisines from all over the world. Carla has gathered her experiences in this book full of magical imagery, tantalising recipes and quirky anecdotes about cooking, love, life and the challenges of running a restaurant at the edge of the Hebrides. Gloriously illustrated with atmospheric food and landscape pictures of an award-winning photographer, this memoir and cookbook captures the hedonistic joy of all that is the Ninth Wave experience.Trade Review'unusual and compelling ... a sure-fire winner for those in search of inspiration' * Herald *'The author shares the sensual beauty and bounty of the Hebridean island of Mull in this fine book which is elegantly illustrated by photographer Sam Jones' * Scotland Magazine *

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Book SynopsisFew things convey the identity of Britain's towns and cities more vocally than football and food, yet put them together and they become incompatible foes. Balti pies served out of tin trays and rubbery burgers that cost north of a tenner are typical of the over-the-counter fare that welcomes fans through the turnstile. But it doesn't have to be that way. As Britain embraces a craft revolution of locally made produce we, the travelled football fans, have the unique opportunity to experience the country in a way few others can. We can feast on cockles and mussels on the south-east coast, tuck into smack barm and pey wet in Lancashire and drink our way through an explosion of craft distillers and breweries all in the name of the club we love. The Great Pie Revolt is the definitive guide to the cafes, market stalls, takeaways, microbrewers, pubs and bars that pride themselves on their locality. It is proof that when paired properly football and food are a match made in heaven, but both are in dire need of a spectator-driven revolt.

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Book SynopsisSandwiches are still the fastest growing food sector, which makes good quality coffee and sandwich bars an exciting opportunity. In this revised and updated edition, the author passes on knowledge he has gained from his own experience. Find out how to: - CREATE A CONCEPT AND YOUR IMAGE - CHOOSE THE RIGHT LOCATION- BUY EQUIPMENT AND FIT OUT THE SHOP- GENERATE INTEREST BEFORE YOU OPENTrade ReviewREADER REVIEWS '...I read the book cover to cover in one weekend...useful to any novice considering going into a catering business.' 'This book has definitely given me the confidence to understand what I will need to do get things moving.'Table of ContentsAcknowledgments; Preface; 1.Planning your business; 2. Dealing with your professional advisers; 3. Choosing your shop unit; 4. Creating your own identity; 5. Bread and butter issues: food and drink, staff and you; 6. Suppliers; 7. Fitting out and equipping the shop; 8. Staffing and day-to-day issues; 9. Food hygiene and health and safety; 10. Getting up and running; 11. Beyond the basic concept; Extract from Millers staff handbook; Useful contacts and publications; Further reading; Index.

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Book SynopsisEach featured city includes a review of the city, with selected tourist highlights, food recommendations, itineraries for first-time visitors, accommodation and travel options, followed by 5-9 recommended beer bars, cafes and brewery taps where the reader can experience the best of each city's burgeoning beer scene. An extensive section on transportation will enable the beer tourists wanting to see more of Europe to link destinations using public transport. Featured destinations include Barcelona, Berlin, Bristol, Copenhagen, Edinburgh, Madrid, Porto, Tallin, Tel Aviv and Vienna.

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Book SynopsisFrom the splendid Eccles cakes of London's St John Bakery to the delicate pasteis de nata at Manteigaria in Lisbon, Europe's Best Bakeries has baked goods for every taste. This overview of bakeries in the UK, Scandinavia, Eastern Europe, Spain, Greece, Italy, Germany and France is a fascinating, mouth-watering and unique introduction to Europe's long and impressive baking tradition.

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Book SynopsisTrade Review"Jam packed with interesting stories and colorful characters that will make each bite just a little more enticing." --Better"Chicago has invented, transformed, and promoted dozens of foods that give the city its distinct and inimitable gastronomy. Veteran Chicago journalists Eng and Hammond teamed up to delve into 30 of those unique Chicago eats to discover their origins and their status as icons of American cuisine." --Booklist"A taxonomic guidebook to the city’s lesser-known endemic eats. With obligatory chapters on familiar signatures like hot dogs and deep dish, its real value lies in the stories behind less celebrated working-class originals like the Japanese-American rice and gravy burger plate akutagawa; sweet sticky Chinese-Korean gampongi lollipop wings; and the city’s other beef on a bun: the sweet steak sandwich." --Chicago Reader“Eng and Hammond are two of Chicago’s most respected (and voracious) food reporters, so it’s no surprise to see how they’ve covered the city’s iconic foods like a layer of mozzarella on a deep-dish pie. This is the most thorough, gumshoe, deep-dive reporting into the origins of not only the well-known dishes (Italian beef, pizza, and hot dogs) but also the lesser-known gems in specific neighborhoods, like the Big Baby and the Gym Shoe. I clearly need to get out more, because how have I lived in Chicago for thirty years and never had Taffy Grapes?! This is a must-read for any local who wants to understand what it means to ‘eat like a Chicagoan,’ but it’s also a fascinating history lesson about how waves of immigration have shaped our local diet over the years.”--Steve Dolinsky, 13-time winner of the James Beard Award and food reporter for NBC 5 Chicago“Made in Chicago proves that Chicago is one of the world’s greatest vernacular food cities. Created mainly by ethnic food vendors--from pushcarts to diners and small food companies--these dishes show the city in all its quotidian culinary glory.”--Bruce Kraig“Few are better qualified to write about Chicago food (and one notorious drink) than Monica Eng and David Hammond. They are journalists who have reported on deliciousness for decades, and shared the heartfelt human stories behind the scenes. Made in Chicago digs even deeper. It’s an essential guide with details that will surprise even the most dedicated experts of local culture and cuisine.”--Louisa Chu, Chicago Tribune food critic and cohost of ChewingTable of ContentsAcknowledgments Introduction Akutagawa Big Baby Bone-In Pork Chop Sandwich Breaded Steak Sandwich Chicken Vesuvio Chicago Corn Roll Tamale Chicago Mix Chicago Style Egg Roll Chicago Hot Dog Deep Dish Pizza Flaming Saganaki Giardiniera Gam Pong Chicken Wings Gyros Italian Beef Sandwich Jibarito Jim Shoe Malört Maxwell Street Polish Mild Sauce Mother-in-Law Pepper and Egg Sandwich Pizza Puff Rainbow Cone Rib Tips Shrimp DeJonghe Steak and Lemonade Sweet Steak Supreme Sandwich Taffy Grapes Tavern Style Pizza References

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Book SynopsisShowcasing the region's finest distilleries, as well as local restaurants, hotels, and parks, The State of Bourbon will lead you across Kentucky and into your own bourbon adventure. Trade ReviewAn essential addition to the library of anyone considering a trip to Kentucky to explore bourbon country, and a must have for any Kentuckian who will inevitably have out of town guests looking for bourbon related adventures. Cheers! * New York Journal of Books *Not just a trail or tasting guide, The State of Bourbon will lead the reader on a kind of armchair travel adventure across Kentucky, through the history of the spirit, and into a personal bourbon adventure. * MBR Bookwatch *Table of ContentsAcknowledgementsIntroductionPart I: Bourbon Firsts1. The First Kentucky Bourbon2. The State's First Bourbon Distillery3. The First Sour Mash Recipe4. The First Distillery to Use the Steam-Powered Distillation Process5. The First Bourbon to Be Bottled and Sealed for Sale Part II: Kentucky's River Towns6. Louisville7. Maysville8. The Jackson PurchasePart III: Prohibition and Beyond9. Prohibition in Kentucky10. Medicinal Bourbon Permits11. The Impact of Kentucky Bourbon on WWII12. The Distiller's Association and the Modern Bourbon IndustryAppendix: A Glossary of Bourbon Terms

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Book SynopsisA complete blueprint for all types of restaurant developmentfrom concept through construction Whether you are planning a small neighborhood bistro or an expansive hotel eatery, Restaurant Planning, Design, and Construction provides you with the specific information and in-depth guidance you need to navigate the restaurant development process effectively. With easy-to-use worksheets, checklists, review procedures, and guidelines, this comprehensive manual can help you to avoid the pitfalls of miscommunication, omission, and faulty execution that can mean the difference between your success and failure. Taking you step by step through each phase of the development process, the book shows you how to: Assemble and manage your restaurant development team Prepare a marketable business plan to use when seeking financial backing Approach site evaluation, budgets, scheduling, and more Write a detailed operational plan of how the restaurant will functiTable of ContentsRestaurant Development. Choosing and Managing Your Development Team. Preparing a Marketable Business Plan. Refining Your Concept and Writing the Operational Plan. Preparing the Design Program. Planning and Design. The Construction Phase: Building Your Restaurant. Index.

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Book SynopsisA major revision of a classic text-how to be an effective foodservice manager. When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today. Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on: * Employee productivity * Total Quality Management * Innovative cooking methods and trends * Cultural diversity * Hazard Analysis Critical Control Points (HACTable of ContentsQUANTITY FOOD PLANNING AND MANAGEMENT. Raising the Standard. Understanding Trends in Nutrition and Health. Producing a Menu. Implementing Equipment. Controls. Service and Dining Etiquette. Human Resources. Products and Profits. Property and Promotion. QUANTITY FOOD PRODUCTION AND MANAGEMENT. Cooking Principles, Methods, and Trends. Sanitation and Safety. Pantry Products. Stocks, Soups, and Sauces. Fruits, Vegetables, and Cereals. Meats, Poultry, and Seafood. Bakeshop Production. Dairy Products and Eggs. Appendices. Index.

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Book SynopsisWith authentic recipes, behind-the-scenes stories, and recommendations of where the locals eat, this is the indispensable guide to Texas's appetizingly diverse tacos and taco culture by the authors of Austin Breakfast Tacos.Trade Review"Part travel guide, part-taco manual, part cultural history of the people and places that have shaped—and been shaped by—this divine dish, Mando Rayo and Jarod Neece have created a fun, stomach-growling romp of a book that is coming out at just the right moment. . . . [F]rom the opening pages of The Tacos of Texas, it’s clear that this simple recipe belies a world of taco complexity with a deep multicultural history populated by some truly amazing characters." * The Daily Beast *"[T]here is a bounty of tacos and this book is your best guide. . . . This is a big book with 440 pages of ideas, lore, fascination, and food. You can use this book even if you aren’t headed for Texas. But if you do have a trip planned there, grab a copy of this and some tacos when you land. This is variety Texas style. Big, bold, and sure to please." * Cooking by the Book *Table of Contents The Tacos of Texas The Holy Trinity: Las Tortillas, Los Fillings, y Las Salsas Rio Grande Valley Laredo El Paso Austin Corpus Christi San Antonio Houston Dallas–Fort Worth Midland–Odessa Abilene ¡Que Vivan los Tacos! El Glossary Acknowledgments Index

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Book SynopsisAn illustrated A-to-Z companion for discovering the history, cuisine, and landmarks of a southern road trip.Trade ReviewBefore hitting the highway, tuck this amusing guide into the glove department to learn about the best and worst dining attractions in the South. * Augusta Chronicle *We live in the golden age of niche tourism, but Wallace…puts her stock more in the whys and hows of the way we eat, travel, and work…the emphasis is not just on what is being served, but what it says about us. * INDY Week *[A] delightful book…there can't be many travelogues-of-odd-vernacular this engagingly written, can there? Certainly none (other than Road Sides itself) authored by a woman with a master's degree in folklore, an author whose thorough and engaging descriptions of Southern regional standouts and culinary peculiarities are enhanced by her own full-color drawings. * Austin Chronicle *Emily Wallace combines two of America's favorite pastimes—eating and roadtripping—into one colorful collection. Using Wallace's guide as a map, readers can cruise around the South, hopping from one detour and destination to another enjoying tons of good food and fun factoids. * Nashville Lifestyles *Bursting with 140 colorful illustrations drawn by Wallace, Road Sides is an A to Z compendium of essential visits for a well-fed Southern road trip. * Arts & Sciences Magazine *[Wallace] canonizes the foods of the Southern road, in all their kitschy, diverse, delicious glory…[Road Sides has] a little something for everyone—an iconic New Orleans po’ boy, the ties between NASCAR and moonshine, the real story of Harland (better known as Colonel) Sanders...it serves as a handy resource for anyone eager to get a taste of the gems that dot Southern roads. * The Local Palate *Road Sides is clearly aimed at a general audience of readers with its journalistic style of participant observation and whimsical illustrations, but Wallace makes use of her folklore training and scholarly connections in both the historical contextualizing of automobile culture and the critical lens with which she points out the good, the bad, and the ugly of Southern history and practice... What emerges from this wide-ranging investigation is [a] story of innovation, both technological and entrepreneurial, about the creative minds who came up with a new product or process or marketing strategy to adapt to a world that is changed irrevocably by car travel. * New Books in Food *Table of Contents Introduction A. Architecture B. Billboards C. Cars D. Directions E. Entertainment F. Fixins G. Gas H. Hyperbole I. Icons J. Junque K. Kudzu L. Landmarks M. Meat-and-Threes N. Nackets O. Open P. Packaging Q. Que R. Roads S. Stands T. Tunes U. Ubiquity V. Vacancy W. Windows X. XXX Y. Yonder Z. Zealots Acknowledgments Sources Index of Places

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Book SynopsisFor New Orleans’ 300th Anniversary in 2018, when millions will travel to the city to celebrate, Michael Murphy presents his fifth book about his adopted and beloved home. But with a booming tourism industry and boundless local culture, knowing where to start in New Orleans can be as difficult as packing up to leave. In addition to selected material from Murphy’s Eat Dat, Fear Dat, and Hear Dat, brand new chapters explore shopping, creeping around, fitting in, and celebrating—for natives and travelers alike. All Dat presents the city’s absolute best of the best, in a charming, one-of-a kind guide. All Dat is an essential and quirky resource that explains customs, explores history, and navigates you through the most vibrant city in the country. More than just a guidebook, All Dat is a study and celebration of everything that makes New Orleans so special.

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Book SynopsisThis stylish, curated guidebook of hot spots and cool places for Seattleites (and visitors) to go on dates/outings/field trips/adventures is the must-have book you never knew you needed. Outings run the gamut: Tropical Winter Date features the Volunteer Park Conservatory and a secret drink at Inside Passage, Get High on History includes a trip to the Klondike Gold Rush Historic Park and Smith Tower Observatory (and bar!), Eat, Drink, and Be Gay offers up Capitol Hill bars that celebrate and cater to the queer community, Farther afield adventures include trips to Vancouver and Victoria, the San Juans and other islands, Bellingham and Skagit Vallet, Mount Rainier, Eastern Washington, and more! The authors seek out the obscure and fascinating, and the date descriptions are motivating enough to prompt even the most dedicated Netflix-and-chillers to head out the door. The book is an essential resource and armchair read for Seattle's couples of all ages (and singles with friends) interested in learning about off-the-beaten-path things to do, see, and taste. In-the-know authors and tastemakers Eden Dawn and Ashod Simonian pull back the curtain on where the cool cats go, while supplying fun facts along the way.Trade ReviewTop music and book gifts for 2023 — Seattle Times"Never run out of ideas for date night. Written by spouses Eden Dawn and Ashod Simonian, this cheeky and stylish guide offers fun adventures in Seattle and Washington state, Portland, Vancouver, B.C. and more."—Seattle TimesPraise for The Portland Book of Dates, A Pacific Northwest Booksellers Association Bestseller"We definitely recommend buying the book for yourself—there are so many more places to explore than we could possibly fit here, and the illustrations are gorgeous."—Portland Mercury"This book is adorable. It is so cool. It's hip, it's trendy, and what I love about it is it's not your average guidebook. The illustrations and the maps . . . make it so entertaining to read."—X-Ray FM"It may take on greater importance as a historical text, the same way Chuck Palahniuk's city guide Fugitives & Refugees did in 2003—a snapshot of Portland as it was just before it changed forever, again."—Willamette Week

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Book SynopsisIf you want to know what it’s like to pull up a stool with the likes of Hemingway, Updike or Capote, are curious how Jay McInerney takes his martini or where to find Colson Whitehead’s favourite local bar, this is the guide for you. For well-read drinkers and boozy bookworms comes Storied Bars of New York, a photographic and historical celebration of the best literary pubs, cocktail bars and taverns of New York City. Every chapter profiles an influential bar and comes with photographs, a list of the writerly clientele, a recipe for the establishment’s signature cocktail (as well as which authors were likely to order it) and a snapshot of its place in New York culture at the time of its eminence. Storied Bars of New York will make finding your favourite erudite-cool drinking spot easy.Trade Review"Delia Cabe visits various writers' favourite watering holes in the Big Apple. Each chapter profiles a cocktail bar or tavern, and includes photographs. They all look immaculate and tasteful." -- The Tablet

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Book SynopsisA trip to the supermarket while vacationing in a foreign country can be a frustrating ordeal. How to choose the best seafood (what is the deal with the tiny packages of fish?) proper farmers’ market etiquette (is it okay to touch the veggies?) and choosing the right checkout line (there are different kinds?) can all lead to moments of confusion, and asking for help is not so easy with a language barrier. When author Lynne Martin tried living as locals do in France, she found making her own meals nearly impossible. Unfamiliar with cuts of meat and unable to decipher labels or cooking instructions, she was surrounded by delicious produce but lost when it came to utilising it in French cooking. Chef Deborah Scarborough came to her rescue, and now, in Shop Like a Local in France, both share their tips for other travellers looking to rock their vacation cooking or explore French cuisine at home. In addition to 50 recipes, there are guides to wine and cheese, tips for stocking a rental home and information about French kitchen basics.

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Book SynopsisSalut! Prost! Skål! Na zdrave! Tagay! No matter what country you clink glasses in, everyone has a word for cheers. In Cheers! Around the World in 80 Toasts, Brandon Cook takes readers on a whirlwind trip through languages from Estonian to Elvish and everywhere in between. Need to know how to toast in Tagalog? Say "bottoms up" in Basque? "Down the hatch" in Hungarian? Cook teaches readers how to toast in 80 languages and includes drinking traditions, historical facts, and strange linguistic phenomena for each. Sweden, for instance, has a drinking song that taunts an uppity garden gnome, while Turkey brandishes words like Avrupalılaştıramadıklarımızdanmışsınızcasına. And the most valuable liquor brand in the world isn't Johnny Walker or Hennessey, but Maotai—President Nixon's liquor of choice when he visited China. Whether you're traveling the globe or the beer aisle, Cheers! will show you there's a world of fun waiting for you. So raise a glass and begin exploring!The audio book is narrated by Nicholas Smith. Produced by Speechki in 2021.Trade ReviewSay you're invited to a wedding where the groom is from Indonesia or the bride is Romanian, and you'd like to toast them in their native languages. A new book, "Cheers! Around the World in 80 Toasts," will tell you that "Bersulang!" or "Noroc!" are what you need to say as you raise your glass. This global lexicon, written with a light touch, is a scholarly treatise on toasts in scores of languages and takes a deep dive into linguistics, history and traditions. The author, a writer and teacher, is proficient in five languages. He has organized the book by region, with the countries in each listed in alphabetical order for easy reference. You'll discover what to say, what libation should fill the glass and how it all came about. Read it with a clear head; there's much to learn. -- Florence Fabricant * New York Times Food *Cook debuts with an entertaining guide on how to give a toast in nearly 80 languages. . . . It's worth raising a glass to the enthusiasm and good nature of this fun project. * Publishers Weekly *A new book explores drinking traditions across cultures and languages, and how rituals of celebration have evolved around the world, through a spirited study of 80 ways to raise your glass. -- Sucheta Chakraborty * Mumbai Mid-Day *Even if you have not set foot outside of your own home for over a year, this brick of a book can take you on a whirlwind worldwide tour in the comfort of that home with the potential for an additionally comforting beverage in your non-page-turning hand! . . . We all have so much to celebrate. Let's share our joys with the world. -- Matt Robinson * Matt's Meals *A fascinating little book that sheds light on how different cultures raise a glass, and who, what and how they toast while doing so. * Decanter *The collection of wry historical insights about raising a glass in 100 countries and almost that many languages is served up with keen observations on humanity and linguistics. -- Babs Rodriguez * 360West *Table of ContentsForewordAcknowledgmentsPart I: Europe and Eastern Europe1. Albanian2. Basque (Euskara)3. Breton4. Bulgarian5. Croatian6. Czech7. Dutch8. English9. Estonian10. Finnish11. French12. Galician13. German14. Greek15. Hungarian16. Irish17. Italian18. Latvian19. Lithuanian20. Maltese21. Norwegian22. Polish23. Portuguese24. Romanian25. Russian26. Serbian27. Slovak28. Slovenian29. Spanish30. Swedish31. Turkish32. Ukrainian33. WelshPart II: Eurasia34. Armenian35. Azerbaijani36. Belarusian37. Georgian38. Kazakh39. Mongolian40. Tajik41. UzbekPart III: Asia and Austronesia42. Myanmar (Burmese)43. Cebuano44. Mandarin Chinese45. Chinese Dialects46. Hawaiian47. Hindi48. Indonesian49. Japanese50. Khmer51. Korean52. Malayalam53. Malay54. Nepali55. Sinhala56. Tagalog57. Tamil58. Thai59. VietnamesePart IV: Africa and the Middle East60. Afrikaans61. Amharic62. Arabic63. Hausa64. Igbo65. Kinyarwanda66. Persian (Farsi)67. Somali68. Swahili69. Wolof70. Xhosa71. YorubaPart V: Ancient, Constructed, and Miscellaneous72. American Sign Language73. Ancient Greek74. Aramaic (Syriac)75. Esperanto76. Hebrew77. Latin78. Na'vi79. Quenya (Elvish)80. Toki PonaLanguage List by CountryBibliography

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisTaking you to the best local restaurants across America, this title showcases the different personalities, the various stories, and the good food provided by these American treasures. It includes delicious recipes, photos, and memorabilia. It is suitable for the lovers of the American food scene.Trade Review#1 New York Times Bestseller -- New York Times #7 Washington Post Bestseller -- Washington Post

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Book SynopsisA cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States.First published in 1977, the original Roadfood became an instant classic. James Beard said, This is a book that you should carry with you, no matter where you are going in these United States. It''s a treasure house of information. The 40th anniversary edition of Roadfood includes 1,000 of America''s best local eateries along highways and back roads, with nearly 200 new listings, as well as a brand new design. Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant''s locale as well as the dining experience itself, and each is written in the Sterns'' entertaining and colorful style. The bible for motorists seeking mouthwatering barbecue or homemade pie. - USA Today

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Book SynopsisIncludes more than 100 essential Louisiana eating (and drinking) experiences.

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Book SynopsisThe only comprehensive restaurant guide to the Hudson Valley: New York City's local food source and one of the most celebrated and unique epicurean destinations in the country.

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Book SynopsisA learning tool, a progress tracker and a culinary diary, all in one.

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Book SynopsisGlam Media presents 100 of the world''s best restaurants, selected by top food critics and foodie editors—including Samir Arora, the CEO of Glam Media; former New York Times food critic Patricia Wells; New York Magazine''s Gael Greene; and Japan''s first food critic, Masuhiro Yamamoto. Presenting the most reservation-worthy cuisine from four continents, Foodie Top 100 Restaurants Worldwide is for foodies who don''t want anonymously compiled directories or crowd-sourced reviews. Detailed accounts of the most innovative menus, ambiance, and service, are accompanied by critics'' tips, color photographs, and bonus lists of the top 100 restaurants in the USA, France, Europe, and Asia.With contributions by:Samir AroraPatricia WellsGael GreeneMasuhiro YamamotoRuth ReichlJonathon GoldBruno VerjusAlexander LobranoCharles CampionVir SanghviAun KohSusumu Ohta Kundo KoyamaYuki YamamuraErika Lenkert

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