Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound way
49 breweries and brewpubs Types of beer brewed at each site and the author's pick of the best beer to try Information on tours, takeout, and food for each brewery Features on Ohio's beer festivals, Wi
Fearless Critic restaurant guides offer brutally honest reviews from undercover chefs and food nerds dining incognito and are totally supported by user funding rather than paid advertisements. The Fea
Fearless Critic restaurant guides offer brutally honest reviews from undercover chefs and food nerds dining incognito and are totally supported by user funding rather than paid advertisements. The Fea
Fearless Critic restaurant guides offer brutally honest reviews from undercover chefs and food nerds dining incognito and are totally supported by user funding rather than paid advertisements. The Fea
The quintessential Western saloon---dimly lit, wooden front and back bars---played an essential role in shaping our country. But if those bars could talk, what stories they would tell! Often hauled ac
At over a billion dollars, the food industry is evolving, creating new trends and new opportunities for eager entrepreneurs like you. Learn how you can become a part of one of the hottest and most aff
For road warriors and armchair epicures alike, the seventh edition of Roadfood is the key to finding some of the tastiest treasures in the United States. The indispensable companion for savvy traveler
America's hamburger expert George Motz returns and brings you 150 establishments where readers can find the best burgers outside of the fast-food mainstream. No other food says 'America' like the ham
With food-truck fever sweeping the nation, intrepid journalist Heather Shouse launched a coast-to-coast exploration of street food. In Food Trucks, she gives readers a page-by-page compass for finding
Focusing on back-of-house management, Professional Kitchen Management addresses topics such as supervision, menu planning, development and use of standard recipes, purchasing, and cost control. S
Revised and updated edition of the best-selling first edition (978-0-8117-2878-2) 239 classic diners identified All-new, full-color photographs and vintage postcards Color maps pinpoint locations and
Cornell's book contains all of the best practices and hospitality management strategies they teach to their students, so that anyone who needs to utilize hospitality skills in their business can succ
In this completely revised edition of a long-time favorite, Robb Satterwhite offers readers an insider's tour of the vibrant and constantly-changing contemporary restaurant scene in Japan. Sure, just
Describes how the CEO of Starbucks gained new insights into leadership upon resuming his position eight years after stepping down, a comeback he accepted to restore the company's performance and susta
Colorful and evocative, this detailed history offers an insider's glance at the eccentric owners and diverse characters that comprise the backstory of a notorious smoked meat emporium in Montreal. Mix
