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Restaurant
Basics: Why Guests Don't Come Back and What to Do About It Bill Marvin
Paperback
240 pages (January 1992)
Publisher:
John Wiley & Sons Inc ISBN: 0471551740 |
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The
Rice Book Sri Owen, Thao Soun Vannithorne (Illustrator)
Paperback
404 pages (October 2, 2003) Publisher: Frances Lincoln Ltd ISBN: 0711222606
As well as
being a cookbook, this title is also an encyclopaedia of rice. |
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Food
Culture in China (Food Culture Around the World S.) Jacqueline M. Newman
Hardcover
208 pages (August 30, 2004) Publisher: Aurrida House ISBN: 0313325812
Food
Culture in China is loaded with information on the cuisine's
prominent role in Chinese culture. |
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Wartime
Recipes
David
Notley
Hardcover
48 pages (October 26, 1998) Publisher: Jarrold Publishing ISBN: 0711710449
For those keen
to discover the past and who missed World War 2, this collection of
recipes evokes the pe riod and includes colour images and
advertisements that capture the feel of wartime cookery on the home front. |
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Food
Culture in India Colleen Taylor Sen
Hardcover
232 pages (May 30, 2004) Publisher: Greenwood Press ISBN: 0313324875
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Click
Here
to
go to the order page on www.amazon.co.uk |
Principles of Food Beverage &
Foodservice Cost Control with Excel Set
PR Dittmer
Hardcover - 256 pages (14 June, 2002)
John Wiley & Sons Inc; ISBN: 0471269042 |
Click
Here
to
go to the order page on www.amazon.co.uk |
Professional Table Service &
Presenting Service Set
LH Kotschevar
Hardcover (11 June, 2002)
John Wiley & Sons Inc; ISBN: 047128131X |
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Honey
Stephanie Rosenbaum , Caroline Kopp
Hardcover - 120 pages (27 June, 2002)
Chronicle Books; ISBN: 0811832384 |
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The Coronation Cookbook
Marguerite Patten
Paperback - 144 pages (19 June, 2002)
Hamlyn; ISBN: 0600604519
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The Supper of the Lamb : A
Culinary Reflection (Modern Library Food)
Robert Farrar Capon , Ruth
Reichl(Editor), Deborah Madison (Introduction)
Paperback - 320 pages (July 2002)
Modern Library; ISBN: 0375760563 |
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In the Devil's Garden
Stewart Lee Allen
Hardcover - 326 pages (July 2002)
Canongate Books Ltd; ISBN: 1841952222
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The
Oxford Companion to Food - Alan Davidson |
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Pickled,
Potted and Canned:
The
Story of Food Preserving -
Sue
Shephard |
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Larousse
Gastronomique
Prosper
Montagne
Originally
created by Prosper Montagne and published in 1938, Larousse
Gastronomique is an invaluable source of information for the
enthusiastic cook and serious gastronome alike, whether your interest
is in the mythological origins of ambrosia, or how best to use a marinade. |
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Hobson-Jobson:
the Anglo-Indian Dictionary
Henry
Yule, A.C. Burnell
A must for collectors of trivia, Hobson-Jobson is a
wealth of information on the origins of all Anglo-Indian words and phrases.
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