Subjects:  1. Cooking    2. Cooking / Wine    3. Health & Healing - General    4. Low-fat diet    5. Methods - Professional    6. Quantity cookery    7. Recipes    8. Salt-free diet    9. Health & wholefood cookery    10. Hotel & catering trades   

Editorial Review

There are any number of cookbooks that have come from the chefs of trendy restaurants, many of them all but useless to the home cook. The home kitchen and the restaurant kitchen are two entirely different worlds; the reasons we eat out and eat at home, whether serving our own family or guests, are worlds apart. Mark Peel and Nancy Silverton--who own and operate both Campanile, a restaurant that quickly rose to the top of the Los Angeles restaurant pile nine years ago and has remained there ever since, and the La Brea Bakery--are unique in their ability to span the two worlds, bringing a dollop of their restaurant's elegance to recipes that work in the home as well.Read more

Reviews (1)

Wonderful
Eating a meal at Campanille is a pleasure. Thefood is wonderful, better every time, rustic, aromatic, lusty and rich. The cookbook helps you recreate their food. Read more

Subjects:  1. Campanile (Restaurant)    2. Cookery    3. Cooking    4. Cooking / Wine    5. Methods - Professional    6. Regional & Ethnic - Italian    7. Cooking / General   

Reviews (4)

A VERY GOOD TOOL
This is a very good tool professionals can use to run their places.No matter what style is your restaurant or where in the world is located everything you read in this book solves you problems.Even if you use specialists to train your emploees it is good to read it yourself. The way it is written helps a lot to use the book.Just pick up a paragraph every day and try it like i did.You will see much differnce in your place within a month.

This is a good book for beginner restauranteurs
If you have been in the restaurant business for any length of time you do not need this book.It does not cover anything new.If you are looking for new ideas to satisfy your guests, or for details that you may be overlooking in quality service, this is not the book for you.

culinary books are more intresting if they state oppions.
I think culinary arts is importatn state in america and thier are so many books who don't give the whole picture.. Maybe thier should be... ... Read more

Subjects:  1. Business & Economics    2. Business / Economics / Finance    3. Business/Economics    4. Consumer Behavior - General    5. Customer relations    6. Food Service Management    7. Industries - Hospitality, Travel & Tourism    8. Restaurants    9. Business & Economics / Hospitality, Travel & Tourism    10. Hotel & catering trades    11. Restaurant & pub guides    12. BUSINESS/ECONOMICS/FINANCE    13. Small Business - Hotel/Restaurant   

Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - Professional    4. Cooking / Professional    5. Food & Drink / Cookery   

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. General    5. Quantity Food Production And Service    6. Regional & Ethnic - American - California Style   

Subjects:  1. 1880-1959    2. Biography    3. Biography & Autobiography    4. Biography / Autobiography    5. Biography/Autobiography    6. Business    7. Businessman    8. Corporate & Business History - General    9. Food Service Management    10. Food industry and trade    11. General    12. Hines, Duncan,    13. Hospitality industry    14. Methods - Professional    15. Quality (Management)    16. Total Quality Management    17. United States   

Reviews (3)

Exciting
This book has a lot of information that is great. It goes to the next step of cake decorating.

Best Buy for self-taught sugarcrafters
Start with Book 1: Beginners, to get the foundation of sugarcraft skills then move onto this one, the advanced version with many more expanded techniques. As in Book 1, Book 2 lays out each technique step-by-step, with gorgeous photographs and easy to understand text. These are progressive lessons in sugarcraft, each building on the skills learned in the previous one. One of the best�s...
Pratice, easy and completly. One of the best buys. The autor its incridble and extremaly professional. ... Read more

Subjects:  1. Cooking / Wine    2. Hobbies/Crafts    3. Methods - Professional    4. Cakes, baking, icing & sugarcraft   

Subjects:  1. Business & Economics    2. Commercial Buildings Architecture    3. Equipment and supplies    4. Food Service Management    5. Food service    6. General    7. Industries - Hospitality, Travel & Tourism    8. Reference    9. Science/Mathematics    10. Technology & Industrial Arts    11. Business & Economics / Hospitality, Travel & Tourism   

Reviews (1)

A reliable and very useful guide.
If you live in the greater Atlanta Area or are coming to visit for a while then this guide will serve you well.In the sprawling metropolitan area of Atlanta there are well over two thousand restaurants and Zagat has whittled these down to the best 722.I have used the guide often and found that it accurately scores each restaurant in three categories (food, decor, service). Perfection is "30". The Ritz-Carlton Dining Room, Buckhead scored 28food, 27decor, 28service . . .the highestscore in Atlanta. Of course near perfection will cost you: $150-$200 for two, without wine.
Read more

Subjects:  1. Food Industry Services    2. Restaurants    3. Travel    4. Travel - General    5. Travel - United States    6. Travel Guides - U.S.    7. United States - South - South Atlantic (General)    8. United States - South Atlantic - Georgia   

Subjects:  1. Cooking / Wine    2. General    3. Methods - Professional   

Subjects:  1. Consumer Behavior - General    2. Consumer Protection    3. Food    4. Food Industry Services    5. Food Science    6. Food industry and trade    7. Industries - Agribusiness    8. Science/Mathematics    9. Technology    10. Technology & Industrial Arts    11. Consumer issues    12. Food & beverage technology    13. Food manufacturing & related industries    14. Technology / Food Industry & Science   

Subjects:  1. Children's 9-12 - Technical    2. Children's Books/Ages 9-12 Nonfiction    3. Cookery    4. Cooks    5. Food Science    6. Juvenile literature    7. Methods - Professional    8. Science/Mathematics    9. Technology    10. Vocational guidance    11. Advice on careers & achieving success    12. Hotel & catering trades    13. Technology / Food Industry & Science   

Reviews (5)

The Guide screens its recommended vendors
While the bulk of the Guide is dedicated to reception site listings, the vendor listings in the back are very helpful. The listings are not mere "paid advertisements."If you read the book, The Guide explains how each vendor undergoes a thorough screening process--something even the most persistent bride likely wouldn't have the time or ability to conduct. A Bride's Best Friend!
This has been an invaluable book during mywedding planning.When I got engaged in December 99, a girlfriend suggested that I buy the SoCal edition immediately to start finding reception and ceremony locations.I did buyit, and whipped through the whole book one evening. Sitting there reading,I quickly dismissed reception site after site and determined that the bookjust couldn't help me.I put it aside. A real lifesaver!!
I am so glad that a friend told me about this book. I was so daunted by the search for a location for my wedding, I didn't know where to start. This book (and their fantastic website by the same name) made it reallyeasy. They give great descriptions and the pricing information helped menarrow down the places I could afford. It saved me so much time, I was ableto actually enjoy looking for a reception location. Thank you, Here Comesthe Guide. ... Read more

Subjects:  1. HotelsInnsetc.    2. Manners And Customs    3. Quantity Food Production And Service    4. Reference    5. Restaurants    6. Weddings    7. Reference / Weddings   

Subjects:  1. Food Industry Services    2. Restaurants    3. Travel    4. Travel - General    5. Travel - United States    6. Travel Guides - U.S.    7. United States - Mid Atlantic - New York    8. United States - Northeast - Middle Atlantic (General)   

Reviews (4)

Nostaligia food at its best
The book "Dining by Rail" was purchased at the urging of a ten-year old son who is a rabid railfan. The book not only has a treasure trove of the most famous recipes from all the different rail lines, but it features a marvelous history of railroads from the point of view of the customer, the cooks, and others whose job it was to provide customer service. One also learns how the menus on the trains reflected the relations with the most important commercial customers of the railroad, an aspect nostalgic railfans don't always think about.
Railroad dining
I thought the book was well done.As a kid we took the train back and forth from North Dakota to Calif.I remember some of the best meals riding on the rails.

The best history of railroad dining cars
To those who travel by plane today "food service" is the stuff of jokes.If you love food and travel pick up this book.The railroad dining car was the best place to eat in town - whatever town it happened to be in at that moment!Read more

Subjects:  1. American cooking    2. Cookery, American    3. Cooking    4. Cooking / Wine    5. Dining-car service    6. History    7. Methods - Quantity    8. Railroads    9. Regional & Ethnic - American - General    10. United States    11. General cookery    12. Social history    13. USA   

Reviews (1)

LEADING GUIDE TO RANCH VACATIONS IN NORTH AMERICA
The recently published 7th edition of Gene Kilgore's Ranch Vacations describes over 90 guest, resort, fly-fishing, and Winter ranches in North America.Whether you are looking for a private getaway, a working dude ranch, or resort for the whole family, this is by far the most comphrensive guide available in bookstores today.Author Gene Kilgore, widely considered the recognized authority on ranch vacations, has traveled thousands upon thousands of miles to tell you the reader tidbits of information about the setting, rates, activities, accomodations, dining options, entertainment and children's programs. He also includes helpful advice on how best to reach your destination. As in past editions, Kilgore has included wise sage tips on choosing the right ranch, what to pack, helpful maps, and a wonderful glossary of ranch terms.The 7th edition of this book sits on a shelf in my personal study alongside the six previous editions and will no doubt help me plan yet another ranch vacation for my family as we love to relive the time honored traditions of dude ranching.I commend the author on his commitement to opening the eyes of his readers to the beauty that is ranch country.Happy trails await you. ... Read more

Subjects:  1. Canada    2. HotelsInnsetc.    3. Outdoor Skills    4. Quantity Food Production And Service    5. Travel    6. Travel - General    7. Travel Guides    8. United States - General    9. Hotel & holiday accommodation guides    10. Travel / United States / General    11. USA   

Subjects:  1. Quantity Food Production And Service    2. Restaurants    3. Travel    4. Travel - General    5. Travel - United States    6. Travel Guides - U.S.    7. United States - Mid Atlantic - New Jersey    8. United States - Northeast - Middle Atlantic (General)   

Reviews (1)

A real dissapointment
Foodservice Cost Control using Microsoft Excel was a real disappointment.The first few chapters led me to believe that the entire book was structured as a tutorial with a lesson in the beginning and spread sheet examples at the end.The was true for several chapters but fell through in chapters 6 and 7. Read more

Subjects:  1. Business & Economics    2. Business / Economics / Finance    3. Business/Economics    4. Cost control    5. Data processing    6. Electronic spreadsheets    7. Food Service Management    8. Food service    9. Industries - Hospitality, Travel & Tourism    10. Microsoft Excel (Computer file    11. Microsoft Excel (Computer file)    12. Business & Economics / Hospitality, Travel & Tourism    13. Hotel & catering trades    14. Management & management techniques   

Subjects:  1. Business & Economics    2. Business / Economics / Finance    3. Business/Economics    4. Carnegie Deli (Restaurant)    5. Cookery    6. Cookery, Jewish    7. Essays    8. Food Service Management    9. General    10. Industries - Hospitality, Travel & Tourism    11. Business & Economics / General    12. Business & Management   

Reviews (4)

Excellent Introduction to Professional Haute Cuisine.
`The Chef's Art' by Wayne Gisslen is a textbook on modern French technique, as interpreted by American chefs and American cooking schools. Two of the few problems with the book are when the author tries to represent this book as an embassy from professional cooking to the home cook and as a manual of American cooking.
Chef's Best Helper
Great book for the beginner and experience alike.Worth the buy.

Chef's Best Helper
Grat book for the beginner and experience alike.Worth the buy. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Methods - Professional    5. Reference    6. General cookery