Wiley-VCH - Hospitality

Hot and Cheesy

Wright, Clifford A. — 10 Feb 2012 08:17:18 +0100

The cookbook that will make cheese lovers melt! On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight. It's a staple ingredient in plenty of our favorite comfort foods--from a gooey macaroni and cheese to a spicy quesadilla--but never before have so many hot and delicious cheese recipes been brought together in one place. Clifford A. Wright's Hot & Cheesy offers more than 250 recipes covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you could top, stuff, or sprinkle with cheese. * The book presents an exhaustive collection of cheesy comfort food recipes from around the world * Author Clifford A. Wright is the award-winning author of such cookbooks as Bake Until Bubbly, The Best Soups in the World, and A Mediterranean Feast * Like all of Wright's books, this title also includes historical and cultural notes on each recipe From imported artisanals to the pride of Wisconsin, from gouda to gruyere, there's something in Hot & Cheesy for every cheese lover. [416 Pages, Softcover]

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Professional Event Coordination

Silvers, Julia Rutherford — 6 Feb 2012 08:17:21 +0100

A fully updated guide to the state-of-the-art guidelines, strategies, and new technologies in modern event planning A must-have resource for every event planner, manager, caterer, and student, this in-depth guide covers all aspects of the event planning process. Written by expert event manager Julia Rutherford Silvers, the book outlines the tools and strategies to effectively procure, organize, implement, and monitor all the products, vendors, and services needed to bring an event to life. Enhanced throughout with useful checklists, tables, and sample forms, the book includes chapters on everything from Developing the Event Site and Providing the Event Infrastructure to Ancillary Programs, Food and Beverage Operations, and Vendors and Volunteers. The practical information is supplemented throughout the book by On-Site Insights featuring real-world examples from successful event planners, as well as chapter objectives, discussion questions, and exercises in professional event coordination to help readers build key skills and test their knowledge. From weddings to corporate conferences and from intimate events to huge festivals, Professional Event Coordination is a versatile guide to planning events of all kinds. [512 Pages, Hardcover]

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Professional Cake Decorating

Garrett, Toba M. — 30 Jan 2012 08:17:13 +0100

The comprehensive guide to amazing cake decoration--now fully updated Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett. This Second Edition has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, The Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more. A chapter on Miniature Cakes and Decorated Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos of breathtaking cakes and information on the techniques needed to complete each one. Garrett also includes recipes for cakes, fillings, icings, cookies, and more, as well as an appendix of templates to help decorators replicate the designs shown in the book. [416 Pages, Hardcover]

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Professional Baking, Study Guide

Gisslen, Wayne — 23 Jan 2012 08:18:25 +0100

Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. [192 Pages, Softcover]

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Events Exposed

Malouf, Lena — 23 Jan 2012 08:17:37 +0100

From business essentials to design inspiration, the secrets to events industry success Author Lena Malouf is a renowned expert in the special events industry. She has won countless accolades for her work, including a recent Lifetime Achievement Award from The Special Event, and has served in major leadership positions in several industry organizations, including as International President of the International Special Events Society and an advisory board member for The Special Event. The book features straightforward advice on operating a successful special events business, gleaned from Malouf's more than 40 years in the event planning industry. It includes guidance on developing a strategy, identifying potential clients, developing proposals, building an event budget, coordinating with contractors, and much more. And beyond the business components, readers will also find a section on designing successful events, including tabletop, ceiling, and wall decor, while a chapter on developing thematic concepts will illustrate how an event planner can successfully bring a theme to life. With full-color photos in two 8-page inserts and practical checklists throughout, this is a must-have reference for industry professionals, special events students, and aspiring event planning professionals everywhere. [256 Pages, Hardcover]

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Supervision in the Hospitality Industry, Study Guide

Walker, John R. / Miller, Jack E. — 4 Jan 2012 08:17:32 +0100

Supervision in the Hospitality Industry: Leading Human Resources, 7th Edition focuses on the different roles of employees from beginning leaders, newly promoted supervisor, or anyone planning a career in the hospitality field. The text is enhanced from previous issues with more industry examples and the addition of key word definitions. It offers several new chapters on topics such as supervisors as leaders; goal setting; supervisory communication; suggestions for improving communications and social media communications; drivers of diversity; multiculturalism; social media recruiting; hiring suggestions; evaluating on-the-job performance and performance improvement; behaviors of leaders; team building; teaching methods for training; causes of conflict in the workplace; critical thinking example and question on discipline; supervising employees; supervisors delegating; and common mistakes in delegating. [166 Pages, Softcover]

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Kneadlessly Simple

Baggett, Nancy — 12 Dec 2011 08:18:21 +0100

The ultimate guide of super-simple no-knead bread recipes For years, home cooks have shied away from baking their own yeast bread because they were intimidated by the mess, expertise, and kneading required. Now in paperback, Nancy Baggett's revolutionary Kneadlessly Simple lets even complete novices bake bread quickly and easily in their own homes, with no kneading and no mess. Using the author's simple and effective technique, these recipes call for minimal ingredients and can usually be mixed in one bowl using a single spoon--with amazingly good results. A wide variety of breads are provided, including Crusty Sourdough Boules, English Muffin Loaves, pizza dough (and companion sauce recipe), Caraway Beer Bread, and much more. * Perfect for inexperienced bakers and busy home cooks who don't have the time for kneading and kitchen clean-up yeast breads usually require, as well as budget-conscious consumers who love homemade artisan bread flavor, but not artisan bakery prices * Author Nancy Baggett is the bestselling author of 13 cookbooks * Includes 73 foolproof bread recipes for comfy classics like Cinnamon-Raisin Bread to contemporary favorites like Rosemary Focaccia Nothing beats a loaf of fresh, warm-from-the-oven bread. Kneadlessly Simple lets even novice cooks create fragrant, full-flavored loaves without any specialized equipment, mess, or kneading. [224 Pages, Softcover]

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The Complete Guide to Greener Meetings and Events

Goldblatt, Samuel deBlanc — 7 Dec 2011 08:17:23 +0100

While there are many reasons to incorporate sustainable practices into meetings and events, including saving costs and resources, protecting the environment, improving social issues, doing business more efficiently and effectively and attracting new audiences, the number one reason to go green is to do business better. The book is divided into three parts, which reflect defining principles of greener meetings and events: Innovation, Conservation, and Education. This book broadly explores sustainable management in the hospitality, tourism, conference and exhibition, and meeting and event industries, as well as countless smaller industries that include arts and music festivals and tour operators. Readers who are studying in, working in, or even just interested in these industries will reap innumerable benefits from the exciting journey ahead of them in The Complete Guide to Greener Meetings and Events. [300 Pages, Hardcover]

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Comfort Food Fix

Krieger, Ellie — 30 Nov 2011 08:17:16 +0100

Comfort food made healthy, from New York Times bestselling author Ellie Krieger In Comfort Food Fix, Ellie Krieger presents a healthier take on classic American comfort food--without sacrificing the comfort part. These 150 soul-satisfying recipes include such hearty favorites as meatloaf, lasagna, chicken potpie, crab cakes, and mashed potatoes, but without all the calories and saturated fat. With simple tricks and tips, Ellie serves up healthy delights like delicious sweet potato casserole with just a third of the calories and amazing buttermilk waffles with just a fraction of the fat. With full nutrition information for every recipe and gorgeous full-color photos that are sure to whet any appetite, Comfort Food Fix is the perfect cookbook for healthy eaters with healthy appetites. * Ellie Krieger is the host of the popular show Healthy Appetite, which airs on the Cooking Channel, and the author of the New York Times bestsellers So Easy and The Food You Crave * The book features 150 delicious comfort food recipes that are lower in calories and fat than you would ever guess based on how great they taste * 50 lavish full-color photographs beautifully illustrate finished dishes When it comes to healthy cooking, Ellie Krieger is the chef you can trust. In Comfort Food Fix, she takes the guilt out of guilty pleasures. [304 Pages, Hardcover]

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From the Ground Up

Villas, James — 30 Nov 2011 08:17:13 +0100

A world tour of beloved ground meat recipes from award-winning author James Villas Ground meats are easily affordable and amazingly versatile--and common in almost every cuisine. Ground beef, pork, poultry, and seafood are staple ingredients across continents and cultures, but they've rarely been given the respect they deserve. With favorites like the classic American hamburger and steak tartare, croquettes and crab cakes, From the Ground Up collects 200 recipes that span the globe, all presented with the passion and style that make James Villas one of the world's most admired food writers. Here, he pays loving tribute to this underappreciated culinary wonder, letting it take its rightful seat at the head of the table. With delectable dishes from far and wide, this fantastic collection is stuffed with inspiration. * James Villas was the food and wine editor for Town & Country magazine for 27 years and is the author of Pig, The Bacon Cookbook, and The Glory of Southern Cooking * Features 200 ground meat recipes from all over the world, including British meat pies, Jamaican patties, and American meatloafs and chilis * The perfect cookbook for families, with affordable, tasty comfort foods galore For home cooks looking for quick and delicious dinner solutions, From the Ground Up offers classic dishes the whole family will love. [352 Pages, Softcover]

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Mr. Boston Official Bartender's Guide

Boston's — 28 Nov 2011 08:17:39 +0100

For 75 years, Mr. Boston has been America's bestselling drink-mixing guide Every bartender's favorite drink-mixing guide is better than ever in this all-new edition. This guide features new cocktail recipes from well-known mixologists, easy-to-use information on equipment, guidance on building your pantry and purchasing ingredients, helpful tips and techniques, and new photographs that showcase the beauty of the finished cocktails. * Includes 1,500 drinks ranging from classics like The Old-Fashioned Whiskey Cocktail and The Martini Cocktail to regional favorites like the Ramos Gin Fizz and the Mint Julep to contemporary drinks like the Limoncello Sour and the Stone Wall * Features new photography and nearly 200 new recipes for today's bartenders, including cutting-edge cocktails with sake, absinthe, infused spirits, and other contemporary flavors from the top mixologists * Covers nearly every cocktail imaginable, from classic martinis to trendy cosmopolitans to holiday eggnog * Updated with a new glossary for easily accessible descriptions of hundreds of spirits from the familiar to the obscure From bar chefs to cocktail party hosts, Mr. Boston: 75th Anniversary Edition remains the most trusted guide for your bar. [352 Pages, Hardcover]

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Professional Cooking 7E and Study Guide Set

Gisslen, Wayne — 21 Nov 2011 08:17:25 +0100

[Hardcover]

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Food Processing Handbook

Brennan, James G. / Grandison, Alistair S. (eds.) — 17 Nov 2011 08:17:07 +0100

This authoritative work encompasses a broad, well-balanced treatment of the technologies, procedures and innovations in food processing, focusing on topics vital to the food industry today and pinpointing the trends in future research and development. [XLVIII, 778 Pages, Hardcover]

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Tourism

Goeldner, Charles R. / Ritchie, J. R. Brent — 14 Nov 2011 08:18:06 +0100

The 12th Edition of Tourism: Principles, Practices, Philosophies explores major concepts in tourism, what makes tourism possible, and how tourism can become an important factor in the wealth of any nation. It is written in global terms, making it appropriate not only in the US but also for our subsidiary markets. It provides an overview of the principles, practices, and philosophies that affect the cultural, social, economic, psychological, and marketing aspects of human travel and the tourism industry. It looks at all aspects of the industry that serves travelers. The 12th Edition is an overall update of this leading comprehensive tourism text. Because the tourism industry changes so rapidly, the revision involves adding new developments, updating data, updating profiles, expanding some sectors, adding new web sites, adding selected references, and expanding the glossary. B&Bs, time share, meetings and conventions, sustainable tourism, climate change, social media, mobile marketing are some topics given expanded coverage in this new 12th Edition. [494 Pages, Hardcover]

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Baking by Flavor

Yockelson, Lisa — 31 Oct 2011 08:19:00 +0100

Lisa Yockelson's classic guide to baking--finally in paperback Flavor is the essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. In Baking by Flavor, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness. She reveals concepts and techniques for using 18 basic ingredients, including chocolate, vanilla, apricot, and lemon--in order to stack flavors layer by delicious layer. Home bakers will learn to bring excite to old classics as the author enlivens a dormant pound cake by scenting its sugar with vanilla, creams the butter with vanilla scrapings, and beats egg yolks with a double-strength vanilla extract. Chocolate brownies become richly sensuous with the addition of chopped nuts coated with cocoa powder and confectioner's sugar. * Includes 260 recipes that will inspire home bakers to bring old favorites into new delights * Beautifully illustrated with 118 color photographs * Presents recipes in clearly written, easy-to-follow instructions that are accessible for cooks of every level For home bakers who are tired of the same-old same-old, Baking by Flavor offers new ways to bring excitement to the every day. [592 Pages, Softcover]

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Cookies at Home with The Culinary Institute of America

The Culinary Institute of America (CIA) — 31 Oct 2011 08:18:59 +0100

Chewy, crispy, rich, and crunchy--who doesn't want a cookie right this minute? In the tradition of Chocolates and Confections at Home with The Culinary Institute of America comes Cookies at Home with The Culinary Institute of America, featuring chewy, crispy, rich, and crunchy cookies and offering information about basic cookie-making techniques, equipment, and ingredients. The recipes include a range of options, from quick and easy Chocolate Chip Cookies and Fudge Brownies to cookies that will delight and inspire your guests, including Lemon Meringues and French Macaroons. With beautiful full-color photography throughout, Cookies at Home with The Culinary Institute of America offers easy instructions and features nearly 100 recipes, with helpful tips for decorating cookies for special occasions and packing them for personal gifts. * Includes nearly 100 delicious cookie recipes, from classic to contemporary, sweet to savory * Features important step-by-step techniques and beautiful photographs throughout * Developed with the authority of The Culinary Institute of America and the expert voice of Chef Todd Knaster No matter what kind of cookies you love, from Triple Chocolate Cookies to the festive Gingerbread House, Cookies at Home with The Culinary Institute of America will help you take your home-baked cookies to new and delicious heights. [224 Pages, Hardcover]

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The Professional Chef, Study Guide

The Culinary Institute of America — 26 Oct 2011 08:18:16 +0200

The bible for all chefs.--Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef(TM) is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. * Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality * Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips * Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook. [202 Pages, Softcover]

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The Butch Bakery Cookbook

Arrick, D. — 10 Oct 2011 08:17:30 +0200

This is not your mother's cupcake cookbook The Butch Bakery does cupcakes like nobody else. You can forget the pretty sparkles and the flowers on top, forget the pastel cupcakes for Easter or Halloween. These aren't cupcakes for little kids, but grown-up cupcakes full of contemporary, inventive flavors--like bacon, whiskey, coffee, and cayenne pepper. The Butch Bakery Cookbook offers cupcakes for the twenty-first century--like a cupcake imbued with two different liqueurs or a devil's food cake made truly diabolical with a dose of chili powder. These are serious sweets. They're delightfully different and dangerously delicious. * Author David Arrick has received tremendous media coverage since opening Butch Bakery * Perfect for dessert or cupcake lovers who are tired of the same old vanilla or chocolate cake with icing on top For anyone who wants a dessert that breaks the mold and challenges the taste buds with modern flavors and inspired ingredients, The Butch Bakery Cookbook delivers the goods--seriously. [192 Pages, Hardcover]

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Good Bite Weeknight Meals

Good Bite — 3 Oct 2011 08:17:51 +0200

Easy everyday recipes from America's favorite food bloggers One of the country's fastest growing cooking websites, Good Bite has a simple mission--to bring together the Internet's best food bloggers and give them a platform to showcase their favorite everyday recipes in short, entertaining videos. Now, Good Bite Weeknight Meals compiles 120 recipes for quick and delicious family dinners from the site's most popular contributors: Andrea's Recipes - Andrea Meyers Weelicious - Catherine McCord Southern Plate - Christy Jordan White on Rice Couple - Diane Cu and Todd Porter Simply Recipes - Elise Bauer Steamy Kitchen - Jaden Hair Picky Palate - Jenny Flake Dinner with Julie - Julie Van Rosendaal Kath Eats - Kath Younger Our Best Bites - Kate Jones and Sara Wells Laura's Best Recipes - Laura Levy Recipe Girl - Lori Lange No Recipes - Marc Matsumoto Coconut & Lime - Rachel Rappaport Gluten-Free Girl - Shauna James Ahern and Daniel Ahern Matt Bites - Matt Armendariz With mouthwatering full-color photographs from Matt Armendariz of Matt Bites and fully taste-tested recipes for any and every night, Good Bite Weeknight Meals offers inspiration and cooking wisdom to turn any dinner into a special occasion. * One of the most popular food and cooking blogs on the Internet, Good Bite receives between 2 and 3 million visitors each month * Includes contributions from the voices behind such popular blogs as Gluten-Free Girl, Picky Palate, Steamy Kitchen, and Simply Recipes * Features 120 easy and delicious recipes [272 Pages, Hardcover]

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Baking Style

Yockelson, Lisa — 3 Oct 2011 08:17:23 +0200

A dazzling celebration of the art and craft of baking In Baking Style, the award-winning author of Baking by Flavor and ChocolateChocolate, presents what has fascinated her during a lifetime of baking. In 100 essays and more than 200 recipes, along with 166 full-color images, Baking Style is infused with discoveries, inspirations, and exacting but simple recipes for capturing the art and craft of baking at home. * Lisa Yockelson is the award-winning author of Baking by Flavor and ChocolateChocolate. Her articles, essays, and recipes have appeared in national publications such as the Boston Globe, the Washington Post, and Gastronomica: The Journal of Food and Culture. At her interactive website and blog, bakingstylediary.com, she continues her art of essay-writing and recipe development for a welcoming community of bakers. * Features 100 essays, more than 200 recipes, and 166 full-color images that invite discovery and inspire the home baker * Explores bar, hand-formed, and drop cookies; casual tarts; yeast-raised breads; puffs, muffins, and scones; waffles and crepes; tea cakes, breakfast slices, and buttery squares; cakes and cupcakes Baking Style combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing Yockelson's uniquely intimate expression of the baking process. [528 Pages, Hardcover]

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The Professional Chef

The Culinary Institute of America — 3 Oct 2011 08:17:22 +0200

Beverage Basics

Small, Robert W. — 3 Oct 2011 08:17:11 +0200

An all-inclusive guide to wine, beer, and spirits As people develop more sophisticated tastes, a basic understanding of wine, beer, and distilled spirits is more important than ever for chefs, servers, bartenders, and restaurant managers. And for anyone who simply wants to get more out of enjoying wine, beer, and spirits, developing an appreciation for the history, production methods, and techniques for evaluating alcoholic beverages is an essential first step. For professionals and amateurs alike, Beverage Basics provides a thorough and accessible education in the fundamentals. Beverage Basics covers the art and science of winemaking from the vineyard to the table, takes a comprehensive look at the production methods, styles, and ideal food pairings for beer and spirits, and even covers the often-overlooked issues of health and the law. Written by wine and spirits expert and educator Robert W. Small, the book offers expansive coverage of everything you need to know about virtually all of the world's common alcoholic drinks. * Offers a uniquely user-friendly approach to the subject of wine, organizing coverage by varietal rather than appellation * Written by Robert W. Small, former dean and emeritus professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, and Chairman of the Los Angeles International Wine competition * Heavily illustrated with gorgeous full-color photographs, maps, and sample beverage labels Covering everything from ancient origins to modern drinking habits, Beverage Basics is the perfect all-in-one guide for food and beverage professionals, students, and wine and drink lovers. [464 Pages, Hardcover]

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Cookies for Kids Cancer

Holt-Witt, Gretchen — 28 Sep 2011 08:18:01 +0200

Every cookie makes a difference! In December 2007, Gretchen Holt-Witt set the lofty goal of baking and selling 96,000 cookies during the holidays, all in the name of funding research for pediatric cancer, the #1 disease killer of kids in the United States and the disease her young son was battling. Armed with the determination of a mom on a mission plus the knowledge that funds for research mean more treatment options, better survival rates, and hope for the future, Holt-Witt succeeded in selling all 96,000 cookies and raising over $400,000 for new pediatric cancer treatments. Long after the ovens cooled, requests for more cookies along with offers to help poured in. Gretchen knew she was onto something. She and her husband Larry answered the call to action by starting Cookies for Kids' Cancer (cookiesforkidscancer.org), a national non-profit that inspires people to host bake sales of all sizes, from desktops and porches to entire corporations and communities, with some raising more than $30,000 in one day. Cookies for Kids' Cancer went on to partner with The Glad Products Company, inspiring thousands of individuals with Glad's promise to match funds raised at bake sales. The partnership has received attention from Martha Stewart, CNN, Parade, Redbook, Ladies Home Journal, Woman's Day, O The Oprah Magazine, the Today show, and more. With experience, passion, heart, and great stories from bake sale hosts, this cookbook was created to inspire more bake sales as well as directly benefit this amazing charity. 100% of the author's proceeds and royalties will be donated to Cookies for Kids' Cancer for pediatric cancer research. The recipes include easy-to-prepare treats for cookies, brownies, bars, cupcakes, quick breads, and more. In addition, there are tips on starting your own bake sale and inspirational quotes and stories throughout the book. [176 Pages, Hardcover]

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Math for the Professional Kitchen

The Culinary Institute of America (CIA) — 28 Sep 2011 08:17:30 +0200

Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. * Vital mathematical concepts are reinforced with easy-to-understand examples and review questions * This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line. [320 Pages, Softcover]

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The Art of Beef Cutting

Underly, Kari — 8 Aug 2011 08:18:20 +0200

The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that's perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. * This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal * Includes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for each beef cut; Latin American cut names and cooking methods; and cooking tips for each cut for easy reference * The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen's Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication. [240 Pages, Hardcover]

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On-Premise Catering

Shock, Patti J. / Stefanelli, John M. / Sgovio, Cheryl — 25 Jul 2011 08:17:25 +0200

The only complete, in-depth guide to contemporary on-premise catering principles and practices On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. Written by three top catering experts and educators, On-Premise Catering is the definitive guide to catering in hotels, banquet halls, wedding facilities, conference centers, private clubs, and other venues. This new Second Edition has been thoroughly updated and revised to cover modern technological trends in the industry, including online marketing, social media, and digital proposals, as well as modern décor, effective menu writing, catering in stadiums and casinos, and more. * Fully updated to keep pace with current industry trends and practices * Covers all aspects of on-premise catering, from food and beverage service, room setup, and décor, to staffing, marketing, and financial controls * Ideal for caterers, event professionals, chefs working in on-premise facilities, and students in culinary, hospitality, and foodservice management programs On-premise catering requires a broad range of knowledge, from accounting and marketing basics to event coordination and management skills, and this book provides all the information students and professionals need to succeed in this exciting and dynamic field. [496 Pages, Hardcover]

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Catering Management with A Meeting Planner's Guide to Catered Events Set

Scanlon, Nancy Loman — 18 May 2011 08:17:12 +0200

[Hardcover]

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Modern Buffets

Leonard, Edward G. — 10 May 2011 08:17:28 +0200

The first new professional book published on this subject in years, Modern Buffets: Blueprint for Success by Edward Leonard, CMC, features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better. The text begins with a brief history of buffets in America and abroad, and proceeds into the new methods guaranteed to exceed customer expectations and set the standards for a whole new dining experience. Chapters include recipes and menu ideas, as well as numerous photos of buffets, centerpieces, plate presentations, dine around concepts, and action stations. Whether working in or studying about any aspect of the hospitality business the students will be sure to find a valuable resource in this new text. [208 Pages, Hardcover]

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The Book of Yields

Lynch, Francis T. — 19 Apr 2011 08:17:42 +0200

The Book of Yields, 8th Edition CD-ROM continues to be the tool culinary students and professional chefs, rely on to help them accurately calculate recipe costs and easily make purchases based on recipe requirements. The CD-ROM contains the pricing, yield, and equivalency for over 1,500 ingredients. This culinary software can be used on its own or to complement The Book of Yields, 8th Edition. The The Book of Yields, 8th Edition CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class. [Digital/Multimedia]

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Intelligent Agrifood Chains and Networks

Bourlakis, Michael / Vlachos, Ilias P. / Zeimpekis, Vasileios (eds.) — 11 Apr 2011 08:18:25 +0200

Food is difficult to handle in long supply chains because it has limited storage and handling time and spoils easily with incorrect handling, leading to logistical problems which severely affect product quality and freshness. Simultaneously, the end consumer expects to purchase high quality food at a reasonable price, and the modern food industry aims to meet these expectations. This book investigates the current state of affairs and the emerging technologies in managing agrifood chains and networks. Real-life case studies show new technologies are being implemented in production, warehousing, transportation and retailing. [312 Pages, Hardcover]

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You Can Trust a Skinny Cook

Fishman, Allison — 11 Apr 2011 08:17:51 +0200

Co-host of Lifetime's Cook Yourself Thin Allison Fishman shows you how to eat great--and look even better! In You Can Trust a Skinny Cook, Allison Fishman teaches you how to stay thin and trim without giving up on the good things in life. She shows you how to take control of your health by taking charge in the kitchen with delicious, healthy meals served in the right portions. You'll learn how to cook with confidence, making your neighbors jealous both for your cooking skills and your great figure. Recipes include handy Kitchen Tips that make cooking simple and Skinny Kitchen Tips for cutting out the calories without losing the flavor. Recipes like Slow Roasted Salmon with Lemon Dill Sauce, Three Cheese Mac and Cheese, New England Clam Chowder, and even decadent desserts like Berry Cobbler with Buttermilk Biscuits are so good, you'd never know that they're made with healthy ingredients and techniques. * A smart guide to enjoying great food and great health * From Lifetime and TLC star Allison Fishman, an authority on healthy and delicious cooking * Features recipes that cover every meal of the day, including desserts and snacks * Full of simple cooking instructions and nutritional information per serving You Can Trust a Skinny Cook is the only guide home cooks need to eat the foods they love in a healthy way. So live it up--without giving anything up! [272 Pages, Hardcover]

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Truly Mexican

Santibanez, Roberto — 11 Apr 2011 08:17:19 +0200

Amazing, authentic Mexican cooking for the home kitchen Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican, Roberto Santibañez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious. An introduction to Mexican cooking covers the main ingredients as well as how they're best prepared--from toasting tortillas to roasting tomatoes--and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more. * Features 128 recipes for authentic Mexican favorites--from classic tacos and tamales to stunning dishes like Braised Short Ribs Adobo and Red Snapper Papillotes in Green Mole * Includes a useful Sources section to help readers track down authentic Mexican ingredients * Provides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach. [272 Pages, Hardcover]

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Simply Done, Well Done

McCargo, Aaron — 4 Apr 2011 08:17:24 +0200

The first cookbook from Food Network star Aaron McCargo Simply Done, Well Done is the new cookbook from one of the television's fastest-rising stars. Aaron McCargo won the fourth season of The Next Food Network Star in 2008 and is quickly becoming a household name. Now starring in his own Food Network show, Big Daddy's House, McCargo shares his passion for big, bold flavors and fun family cooking. Simple, flavorful, and down to earth, these mouthwatering recipes are sure to satisfy every member of the family. Leaving out the fussy cooking techniques and hard-to-find ingredients, McCargo shows you how to create bold flavors and satisfying dishes like Spicy Beef Quesadillas, Jerk Chicken with Smoked Gouda Sandwiches, or Salisbury Steak Bundles. And if, somehow, friends and family have room left for dessert, they'll love his Candybar Cookies and Tiramisu Cupcakes. * Includes 120 recipes covering soups, salads, appetizers, side dishes, main courses, sandwiches, sauces, and desserts * Features enticing full-color photographs throughout When it's time to cook for the family, Simply Done, Well Done will make sure that delicious is definitely on the menu. [224 Pages, Softcover]

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Sam the Cooking Guy

Zien, Sam — 4 Apr 2011 08:17:13 +0200

The first grill-centric cookbook from Sam the Cooking Guy! Do you like to grill, but are bored out of your mind by cooking the same old stuff? Or maybe you never cook outside because the equipment intimidates you. Whatever the reason, this book is for you. Just Grill This! features Sam the Cooking Guy's simple and occasionally unconventional recipes for cooking anything on the grill. With his trademark irreverence and humor, Sam demystifies the age-old process of cooking with fire--and he leaves nothing out. From the same guy who brought you Cap'N Crunch Seared Tuna and Mashed Potato Tacos in his second book, you'll find everything from great dogs and a week's worth of burgers to seafood and desserts. * Features 120 recipes and 150 photos * Includes recipes like Pork Jerked Tacos, Sweet & Spicy Flank Steak, Grilled Bananas Foster, One Pot Brats, Grilled Veggie Pizza, Pastrami Reuben, and much, much more * Other books by Sam the Cooking Guy include Just a Bunch of Recipes and Awesome Recipes and Kitchen Shortcuts Before you step out to the grill, make sure you've got the perfect grill companion--Sam Zien's Just Grill This! [256 Pages, Softcover]

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Cuisine and Culture

Civitello, Linda — 25 Mar 2011 08:17:22 +0100

An illuminating account of how history shapes our diets--now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. * Covers prehistory through the present day--from the discovery of fire to the emergence of television cooking shows * Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages * Includes a sampling of recipes and menus from different historical periods and cultures * Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography * Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers. [448 Pages, Softcover]

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Lean Manufacturing in the Food Industry

Dudbridge, Michael — 21 Mar 2011 08:18:23 +0100

Lean manufacturing is a system that helps to reduce costs while improving performance and output quality. This book presents the principles of lean manufacturing as they can be applied to food manufacturing. Other books on this topic are written at a higher level and tend to attempt to shoehorn the principles of the car and consumer electronics industries into places where they do not really fit. This is the first book to apply lean principles specifically in food industry settings, offering solutions which can alleviate pressures currently facing the industry. [240 Pages, Softcover]

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Introduction to Management in the Hospitality Industry, Study Guide

Barrows, Clayton W. / Powers, Tom — 16 Mar 2011 08:17:50 +0100

Readers seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today's hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly changing consumer demands. Introduction to Management in the Hospitality Industry, Tenth Edition gives readers the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. The Tenth Edition of Introduction to Management in the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This book has the most thorough coverage of the hospitality industry, covering foodservice, lodging, and travel and tourism, hospitality careers, and hospitality management. Readers will have a strong grasp of the many facets of the hospitality industry once they have utilized this textbook. [216 Pages, Softcover]

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Introduction to the Hospitality Industry, Study Guide

Barrows, Clayton W. / Powers, Tom — 16 Mar 2011 08:17:49 +0100

Readers preparing to work in hospitality will enter a field that is quickly evolving. The rise of the global economy, ecotourism, internet commerce, and changing consumer demands are just some of the factors they will be dealing with in this exciting and dynamic industry. This new edition gives readers the foundation they need to thrive in today's hospitality industry, covering everything from finance to operational issues. The Eighth Edition of Introduction to the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors of the hospitality business, including food service, lodging, and tourism. Additional international examples of hospitality and tourism operations have been included throughout the text. This book covers all the latest trends, challenges, and opportunities in the hospitality industry. Readers will have a strong overview of the industry, where it fits into the broader world, the major issues and challenges in the field, and the many possible career paths that await them. [158 Pages, Softcover]

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Bake Sale Cookbook

Lee, Sandra — 14 Mar 2011 08:17:54 +0100

Sandra Lee's desserts have long been favorites among the legions of loyal fans of her two popular Food Network shows, Semi-Homemade Cooking and Money Saving Meals. The Bake Sale Cookbook brings together 120 amazing recipes and dozens more tips and ideas, all photographed in gorgeous full-color. You'll find easy and always popular cakes and cupcakes; melt-in-your-mouth pies, tarts, and pastries; brownies, cookies, and bars; and even candies and confections. The easy-to-prepare recipes are perfect for school bake sales, family gatherings, and just about any occasion. [240 Pages, Softcover]

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Introduction to Management in the Hospitality Industry

Barrows, Clayton W. / Powers, Tom — 14 Mar 2011 08:17:30 +0100

Readers seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today's hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly changing consumer demands. Introduction to Management in the Hospitality Industry, 10th Edition gives readers the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. The Tenth Edition of Introduction to Management in the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This book has the most thorough coverage of the hospitality industry, covering foodservice, lodging, and travel and tourism, hospitality careers, and hospitality management. Upon successful completion of this text, readers will have a strong grasp of the many facets of the hospitality industry. [720 Pages, Hardcover]

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Introduction to the Hospitality Industry

Barrows, Clayton W. / Powers, Tom — 14 Mar 2011 08:17:29 +0100

Readers preparing to work in hospitality will enter a field that is quickly evolving. The rise of the global economy, ecotourism, internet commerce, and changing consumer demands are just some of the factors they will be dealing with in this exciting and dynamic industry. This new edition gives readers the foundation they need to thrive in today's hospitality industry, covering everything from finance to operational issues. The Eighth Edition of Introduction to the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This edition includes additional international examples of hospitality and tourism operations have been included throughout the text. This book covers all the latest trends, challenges, and opportunities in the hospitality industry. Readers will have a strong overview of the industry, where it fits into the broader world, the major issues and challenges in the field, and the many possible career paths that await them. [552 Pages, Softcover]

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101 Mojitos and Other Muddled Drinks

Haasarud, Kim — 2 Mar 2011 08:18:24 +0100

101 cool cocktails for warm-weather fun In the last few years, the mojito has become a staple cocktail at summertime parties and bars across the country. This simple mix of rum, fresh muddled mint leaves, and lime juice served over ice with a splash of soda is the perfect drink for cooling down on a hot, sunny day. 101 Mojitos and Other Muddled Drinks provides expert guidance on mixing the perfect mojito, as well as 100 variations and other muddled drink recipes that focus on fresh ingredients and plenty of ripe fruit. In addition to mojitos, you'll find caipirinhas, caipiroskas, crushes, and margaritas as well. In fact, if you've got fresh fruit of any kind on hand, you'll probably find more than enough delicious and refreshing ways to use it. * Includes 101 recipes illustrated with brilliant four-color photographs throughout * Features recipes that emphasize fresh fruit and herbs and inventive tweaks on classic summer drinks * With such drinks and variations as Blood Orange Mojito, Pomegranate Mandarin Mojito, Concorde Grape Sage Caipirinha, Watermelon Basil Lemonade, Blackberry Grappa Smash, and the classic Old Fashioned Whether you're hanging out in the backyard, lounging by the pool, or eating at an outdoor restaurant, the mojito and its muddled cousins make the perfect summer drinks. [128 Pages, Hardcover]

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Italian Cooking at Home with The Culinary Institute of America

The Culinary Institute of America — 2 Mar 2011 08:18:14 +0100

Authentic, amazing Italian cooking made easy This sumptuously photographed guide to cooking all things Italian in the home kitchen will win over both beginning and experienced cooks with authentic and inventive recipes and step-by-step guidance from the experts at the CIA. Covering a variety of dishes from snacks, pickles, and preserves to pasta, meat, fish, and dessert, Italian Cooking is the perfect primer for fresh and flavorful Italian cuisine. With rustic focaccias, long-simmered soups, and entrées with aromatic herbs, these vivid recipes are irresistible. Wine suggestions and mouthwatering photographs accompany the recipes. * Includes more than 150 fantastic, approachable Italian recipes * Covers chapters on Gli Spuntini (Snacks and Little Bites), I Crudi (Raw Dishes), Le Minestre (Soupe), La Pasta Secca (Dry Pasta), La Sfoglia (Fresh Pasta), I Pesci (Fish), Le Carni (Meat), and more * Features tantalizing photos by Francesco Tonelli that illustrate cooking techniques and provide plenty of inspiration for the home cook Italian Cooking offers a grand tour through Italian cuisine, covering regional cuisines, wines, and histories along the way. [336 Pages, Hardcover]

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Purchasing

Feinstein, Andrew H. / Stefanelli, John M. — 23 Feb 2011 08:17:08 +0100

Purchasing: Selection and Procurement for the Hospitality Industry, Eighth Edition is a learning-centered text that includes several pedagogical enhancements to help the student quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the most comprehensive and up-to-date hospitality purchasing text available today. [688 Pages, Hardcover]

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The Bar and Beverage Book

Katsigris, Costas / Thomas, Chris — 22 Feb 2011 08:17:11 +0100

The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club--any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered. [722 Pages, Hardcover]

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Modern Batch Cookery

The Culinary Institute of America (CIA) — 8 Feb 2011 08:17:15 +0100

A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. The recipes in Modern Batch Cookery are designed to yield 50 servings, and cover every meal part and occasion. The book delivers a refreshing repertoire of delectable dishes, including Gorgonzola and Pear Sandwichs, Tequila-Roasted Oysters with Salsa Cruda, Chesapeake-Style Crab Cakes, and many more. * Features more than 200 healthy, nutritious, large-batch recipes * Includes chapters on Stocks, Soups, and Sauces; Breakfast and Brunch; Salad Dressings, Salads, Sandwiches, Appetizers; Entrées; Side Dishes; Reception Foods; and Baked Goods and Desserts * Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas for plating and presentation * Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for all culinarians and foodservice operators working in (but not limited to) resorts, hotels, college food service, health care, retirement communities, banquet facilities, country clubs, and on-site catering companies. [448 Pages, Hardcover]

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The Book of Yields

Lynch, Francis T. — 31 Jan 2011 08:19:20 +0100

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource. [298 Pages, Softcover]

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The Art of the Chocolatier

Notter, Ewald — 17 Jan 2011 08:18:11 +0100

A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. * Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more * An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece * Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques * The book is accompanied by an Instructor's Manual, companion website, PowerPoint lecture slides, and Respondus test bank The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike. [416 Pages, Hardcover]

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Healthy Cooking at Home with The Culinary Institute of America

The Culinary Institute of America (CIA) — 10 Jan 2011 08:17:07 +0100

The CIA brings healthy, modern, and flavorful cooking techniques and recipes to home cooks everywhere The Culinary Institute of America's Healthy Cooking at Home brings vibrant, modern, flavorful cooking techniques to the health-minded home cook. Familiar favorites like Chicken Burritos are remade the healthy way, and exotic dishes like Pumpkin, Zucchini, and Chickpea Tagine show how exciting to the palate healthful food can be. With step-by-step techniques from the experts at the CIA, plus detailed information on nutrition and ingredients and lavish full-color photographs throughout, this is the essential guide to cooking tasty, healthy food at home. * More than 235 recipes, ranging from casual lunch fare and easy weeknight dinners to luxurious, succulent modern cuisine * Recipes include quick and simple dishes like Black Bean Burgers and exciting and distinctive fare like Grilled Quail Wrapped in Prosciutto with Figs and Wild Mushrooms * Features 80 vibrant, dramatic photos that illustrate the richness and variety of recipes and teach simple step-by-step techniques * Recipes are based on the new USDA food guide pyramid and the latest dietary guidelines, doctor recommendations, and research in health and fitness Healthy Cooking at Home is ideal for home cooks of all skill levels who want to keep the entire family healthy, happy, and well fed. [320 Pages, Hardcover]

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Hotel Front Office Management

Bardi, James A. — 22 Dec 2010 08:17:21 +0100

Hotel Front Office Management uses a human resources approach to cover the unique management and operational challenges in the front offices of today's hotels and lodging facilities. This Fifth Edition continues its emphasis on applying theory and management strategies, as well as providing updated material on select-service hotel front office operation. It addresses the impact of the recession on the hotel business and discusses the impact of social media and guestroom technology on the hotel business and how the Internet is the single most important travel planning and distribution channel in hospitality. There is also new and updated information on environmental and sustainability issues, particularly as it relates to housekeeping topics. [492 Pages, Hardcover]

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