Catering och matlagning

51 produkter

Kategorier

51 produkter

Professional Chef

AvThe Culinary Institute of America (CIA)

Inbunden, Engelska, 2024

1 016 kr

Skickas inom 5-8 vardagar

The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level.Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen.Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples.Updates for instructors and students include: "Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance"Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens"Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproductTechniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each techniqueIncludes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in totalWith focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.

Cellarmanship

How to keep, serve and sell real ale

AvPatrick O'Neill

Häftad, Engelska, 2020

136 kr

Skickas inom 7-10 vardagar

With a resurgence of interest inreal ale, there’s never been a better time to master how to keep, store and serve cask beer. In a fully revised and updated edition of this CAMRA classic, Patrick O’Neill explains all you need to know about running a good cellar and ensuring that the pint you serve does both pub and brewer proud.Cellarmanship is a must-have book if you are a professional or student in the drinks trade, a beer festival organiser or simply a keen amateur wishing to serve a decent pint at a private party.This fully-updated new colour edition is published in a larger format, and detachable cellar card for at-a-glance cellar tips and techniques.

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

AvHarold McGee

Häftad, Engelska, 2012

334 kr

Skickas inom 3-6 vardagar

Momofuku: A Cookbook

AvDavid Chang,Peter Meehan

Inbunden, Engelska, 2009

(2)

421 kr

Skickas inom 3-6 vardagar

Managing People in Commercial Kitchens

A Contemporary Approach

AvCharalampos Giousmpasoglou,Evangelia Marinakoum. fl.

Inbunden, Engelska, 2022

951 kr

Skickas inom 10-15 vardagar

Managing People in Commercial Kitchens: A Contemporary Approach uses original research to argue that senior managers (head chefs) should differentiate their people management practices in kitchen brigades from those used in the hospitality industry more generally (induction, socialisation, and performance evaluation) due to the group’s strong occupational identity and culture.The understanding of chefs’ work from a management perspective is critical for successful hospitality operations but has been historically under-researched. Chapters provide a detailed account of chefs’ work in commercial kitchens from an HRM perspective. Using occupational identity and culture as a vehicle, this book explores the different aspects of managerial work in commercial kitchen settings: general management, leadership, education and training, skills and competencies, managing deviant behaviour, managing stress, and managing diversity (focused on gender segregation). The final chapter looks at future perspectives on this unique working environment and the many challenges arising from the latest developments such as the COVID-19 pandemic.Providing both theoretical insights and practical applications with the use of case studies throughout, this will be of great interest to upper-level students and researchers in hospitality, as well as a useful reference for current managers in the field.

Eat (Like) the Rich: A Cookbook

AvOlivia Tiedemann

Inbunden, Engelska, 2026

421 kr

Kommande

On Cooking: A Textbook of Culinary Fundamentals, Global Edition

AvSarah Labensky,Alan Hausem. fl.

Häftad, Engelska, 2022

994 kr

Skickas inom 7-10 vardagar

For courses in cooking and food prep.

Market-leading cooking text

For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the “hows” and “whys” of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques.

The 6th Edition expands its “fundamentals” approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.

MyLab® Culinary is not included. Students, if MyLab Culinary is a recommended/mandatory component of the course, please ask your instructor for the correct ISBN. MyLab Culinary should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.

Marketing in Foodservice Operations

AvDavid K. Hayes,Jack D. Ninemeier

Häftad, Engelska, 2024

1 095 kr

Skickas inom 5-8 vardagar

A concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies In Marketing in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an insightful and practical exploration of contemporary foodservice marketing. Capturing the wide range of dramatic changes that have gripped the discipline in the last two decades, the book discusses basic marketing information and includes a heavy emphasis on modern forms of digital marketing in the industry. Learn how to identify a target market and create a marketing plan, as well as how menu prices impact an organization’s marketing. The authors also describe how to use a foodservice operation’s menu as a marketing tool and consider the importance of an active social media presence visible to the target market. Other contents include: A complete introduction to the development, implementation, and evaluation of a foodservice marketing planComprehensive explorations of traditional and contemporary foodservice marketing strategiesPractical discussions of digital foodservice marketing techniques, including social media plansInsightful treatments of mobile-friendly marketing strategiesPerfect for students in foodservice-related courses, Marketing in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.

Accounting and Financial Management in Foodservice Operations

AvDavid K. Hayes,Jack D. Ninemeier

Häftad, Engelska, 2023

1 095 kr

Skickas inom 5-8 vardagar

Accounting and Financial Management in Foodservice Operations A concise and easy-to-follow guide to the principles of accounting and finance as they apply to running foodservice operations Accounting and Financial Management in Foodservice Operations is an up-to-date and straightforward treatment of the financial standards and concepts owners and operators need to successfully run a foodservice operation. Learn how to understand and assess the financial performance of a foodservice business by using professionally prepared financial reports. The book explains the Uniform System of Accounts for Restaurants (USAR), as well as how to read income statements, balance sheets, and statements of cash flows. It discusses how to calculate a break-even point and demonstrates pricing tips to help owner/operators create a profitable menu. Other contents include: A thorough introduction to controlling food and beverage product costsPractical discussions of how to manage the cost of labor and staffing, as well as how to prepare an accurate operating budgetHands-on strategies for comparing planned and budgeted operating results to actual financial resultsPerfect for students in foodservice-related courses, Accounting and Financial Management in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.

Advanced Art of Baking and Pastry

AvR. Andrew Chlebana

Häftad, Engelska, 2025

1 059 kr

Skickas

Thoroughly revised and updated resource on advanced techniques and concepts for next-level baking and dessert assembly The Advanced Art of Baking and Pastry, Second Edition balances a range of topics with depth of coverage, encompassing bakeshop items including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work, with an approach that’s accessible for the advanced baking and pastry student and professional. The author provides theoretical information along with tested recipes and detailed step-by-step procedures. This approach builds students’ confidence and skills and facilitates their understanding of the material. With revisions and updates throughout, the book builds from core techniques to complex creations, breaking advanced processes into parts to reinforce concepts and ensure that the final result is understandable. It also encourages students to synthesize material from the text, lecture materials, and personal experience to formulate a decision about what is happening, both physically and chemically, when ingredients interact with each other. Through this understanding, students can create their own products and evaluate whether something turns out properly. New to this edition: Over 100 new and freshly tested recipes, with more than 100 new finished and procedural imagesMore ideas and techniques for ice cream, truffles, and plated desserts based on instructor requestsNew information on bakery and foodservice operationsAn increased focus on new cake and plated dessert recipesThe Second Edition of The Advanced Art of Baking and Pastry guides students in higher-level baking and pastry culinary courses, and is a valuable resource for professionals looking to hone their skills.

Culinary Math

AvLinda Blocker

Häftad, Engelska, 2025

792 kr

Skickas inom 5-8 vardagar

The revised and updated edition of a leading text on foundational math skills for culinary, baking, and hospitality management students and professionals. Culinary Math provides the explanations and steps necessary to learn and utilize the math concepts at the heart of successful foodservice operations. This edition includes newly-added introductory-level practice and homework problems. The new practice problems support learners with guidance at various difficulty levels. Student Success Tips have been added to the beginning of every chapter homework section. These tips come from the author’s many years of experience supporting students learning Culinary Math topics. A companion website hosts instructor resources, including PowerPoint slides, a test bank formatted for Respondus, and best practices for using each chapter in the classroom. Culinary Math has been designed to help current and future foodservice professionals learn the concepts necessary to manage a successful foodservice business, including: Basic math concepts with a focus on the specific calculations of the foodservice industryCommon culinary units of measure and their equivalentsStep-by-step method for converting units of measure Yield Percent calculations for ordering, using, and calculating the cost of ingredientsDetermining the food cost of a single recipe serving and its selling priceHow to calculate quantities when using kitchen ratiosCulinary Math is an essential textbook for instructors and students enrolled in hospitality management courses. It is also a valuable reference for professionals seeking clear guidance for the applied math of the foodservice industry.

Book of Yields

AvFrancis T. Lynch,Lisa M. Brefere

Häftad, Engelska, 2026

1 116 kr

Kommande

The Book of Yields: Accuracy in Food Costing and Purchasing is a valuable resource for educating culinary and hospitality students & professionals, that running a business is not just about making the food taste great, but ensuring that food waste, portioning, calculations & costing are equally as important. It is the foodservice manager's most powerful tool for controlling costs. This updated and revised Ninth Edition consists of procurement quantities and specifications, menu cost analysis, portioning guidelines, Valuable costing and recipe templates and product yield testing.The Ninth edition includes: Expanded ethnic foods, gluten-free options, and specialty ingredientsDetailed conversion tables and product yield metricsVisual aids for math equations and digital sheets for easy referenceThe Book of Yields, Ninth Edition is your ultimate resource for ensuring efficiency and profitability in the food and hospitality industry.

Professional Cooking, with eBook Access Code

AvWayne Gisslen

Inbunden, Engelska, 2025

2 122 kr

Skickas inom 5-8 vardagar

CLEAR, IN-DEPTH INSTRUCTION ON CRITICAL COOKING THEORIES AND TECHNIQUES FOR CULINARY STUDENTS The Tenth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices. What has not changed is the core material that focuses on the essentials — the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of fundamental skills to apply this knowledge. NEW TO THIS EDITION Emphasis on special diets including vegetarian, keto, high protein, and moreTwo new appendices focused on kosher and halal ingredients and preparationAll recipes throughout the book reviewed and freshenedVegan recipes now clearly labeled for ease of planningSimplified metric to imperial (US) comparison to facilitate common measurementsBaking recipes updated for consistency with the latest edition of Professional Baking.Updated support material for instructors and students including PowerPoint slides, an Instructor’s Manual, Student Study Guide solutions, and test banksAN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text. Interactive Figures and Content: Appearing throughout the enhanced e-text, interactive figures, visual learning activities, flashcards, and pop-up definitions facilitate the study of complex concepts and processes and help students retain important information. Even many of the simplest figures are interactive to encourage online readers to pause and absorb the information they present before scrolling on to additional reading.Interactive Practice Quizzes: Each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams.CulinarE-Companion Website:More than 200 videos demonstrating cooking techniques, culinary math concepts, and common kitchen proceduresEnhanced tools to manage recipes or calculate nutritional analyses and food costingAudio pronunciation guides for more than 1000 glossary termsALSO BY THE AUTHOR OF PROFESSIONAL COOKING Professional Baking provides a comprehensive and reliable approach to the foundations of baking. Ideal for students and early-career professionals, this bestselling textbook delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.

Nutrition for Foodservice and Culinary Professionals, with eBook Access Code

AvKaren E. Drummond,Lisa M. Brefere

Häftad, Engelska, 2026

2 330 kr

Kommande

In Nutrition for Foodservice and Culinary Professionals, Registered Dietitian / Nutritionist Karen Eich Drummond and Culinary Director/Executive Chef Lisa M. Brefere deliver an insightful guide to understanding nutrition concepts and incorporating healthy, balanced cooking into everyday practice. From national nutrition guidelines to flavor building and labeling standards, the textbook covers every relevant aspect of planning, preparing, and serving well-balanced meals. This fully revised and updated edition reflects the Dietary Guidelines for Americans (2025-2030) with the latest nutrition research, culinary trends, ingredients, and menu planning to meet the diverse nutritional needs and wellness lifestyles of today’s customers. Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Eleventh Edition, remains an indispensable resource for chefs, cooks, and anyone else who professionally prepares food. NEW TO THIS EDITION A new chapter explores sustainable kitchens, sourcing, and eating practicesDiscussion of the Dietary Guidelines for Americans (2025–2030)Expanded coverage of plant-based menu planning and culinary techniquesUpdated discussion of ultra-processed foods and strategies for healthier choicesNew material on wellness beverages and their role in modern nutritionRevised content reflecting current nutrition research and emerging food trendsEnhanced focus on menu design for diverse wellness lifestyles and nutritional needsWILEY ADVANTAGE Provides a comprehensive introduction to the fundamentals of nutrition, food composition, and healthy diet planningExplains practical applications of nutrition in foodservice, including managing special dietary requests and menu modifications for all agesIntegrates Create-a-Plate and Revise-a-Recipe tools that help students apply healthy menu planning and recipe modification techniquesSupports active learning through interactive definitions, applied examples, and self-assessment opportunitiesEmphasizes real-world problem solving in menu planning, allergy management, and weight management within foodservice settingsProvides detailed appendices with Eat Healthy Your Way portion sizes and Dietary Reference Intakes for quick and practical referenceAN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text. Culinary Technique and Nutrition Videos, such as Simmering Grains or Roasting Meat, show and explain a variety of techniques and nutrition concepts.Create-a-Plate and Revise-a-Recipe tools help students apply healthy menu planning and recipe modification techniques.The Student Application Worksheets and Student Study Guide for each chapter provide additional practice opportunities, along with chapter summaries and definitions in the Student Study Guide. Additional Recipes are available for download from Chapter 9.Interactive Self-Scoring Check Your Knowledge Questions and Practice Quizzes: Students can check their answers to the Check Your Knowledge questions at the end of each major chapter section instantly, and each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams.

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

AvMichael Ruhlman

Häftad, Engelska, 2010

245 kr

Skickas inom 3-6 vardagar

101 Old Time Receipts for Beer, Wine, Whiskey, other Spirits and Accoutrements

AvAnon

E-bok

Engelska, 2017

84 kr

Läs direkt efter köp

This vintage compendium of time-tested recipes delves into over one hundred creative methods for making various types of beer, wine, whisky, and other spirits.

Discover a meticulously curated collection of recipes that span from the art of brewing beer to the vinification of wine in this classic volume. Whether you''re an experienced homebrewer or a curious novice, this book offers a wealth of insight into the tools, techniques, and methods for making your own alcohol.

Jerry Thomas' How to Mix Drinks; or, The Bon-Vivant's Companion

A Reprint of the 1862 Edition

AvJerry Thomas

E-bok

Engelska, 2017

134 kr

Läs direkt efter köp

From master mixologist Jerry Thomas, this timeless recipe book is an essential cornerstone of mixological history.

First published in 1862, Jerry Thomas'' How to Mix Drinks; or, The Bon-Vivant''s Companion is a guide for bartenders and cocktail enthusiasts alike. Serving as the perfect accompaniment for any bar, restaurant, or dinner party, this is a treasure trove of cocktail recipes that have transcended time, delighting drinkers and mixologists for over a century.

Vintage Cookery Books proudly presents this new edition featuring an introduction to mixed drinks by William Schimdt.

How to Mix Drinks

AvAnon

E-bok

Engelska, 2017

84 kr

Läs direkt efter köp

From the Golden Age of Mixology, this recipe book is a practical guide to the art of bartending and crafting cocktails.

First published in 1887, this vintage recipe book includes instructions on how to make an extensive range of mixed drinks and beverages. How to Mix Drinks also features notes on bartending and cocktail etiquette to help you master the timeless art of mixology.

Jack's Manual - Recipes for Fancy Mixed Drinks and When and How to Serve Them

A Reprint of the 1908 Edition

AvJ. A. Grohusko

E-bok

Engelska, 2017

135 kr

Läs direkt efter köp

Discover the secrets behind the art of crafting cocktails in this treasure trove of mixed drink recipes and insightful bartending tips.

With clear, step-by-step instructions and expert guidance on when and how to serve each drink, Jack''s Manual - Recipes for Fancy Mixed Drinks and When and How to Serve Them is a meticulously curated collection of cocktail recipes. First published in 1908, this volume is a timeless guide for both the novice and the seasoned bartender.

This new edition from Vintage Cookery Books features an introduction to the duties of a bartender by George Winter and advisory excerpts from Joseph L. Haywood''s Mixology (1898).

McDonough's Bar-Keepers' Guide and Gentlemen's Sideboard Companion

A Comprehensive and Practical Guide for Preparing all Kinds of Plain and Fancy Mixed Drinks and Popular Beverages of the Day According to the Approved and Accepted Methods of the Profession

AvAnon

E-bok

Engelska, 2017

84 kr

Läs direkt efter köp

Originally published for private clubhouses and the gentleman’s sideboard, this vintage collection of bar drink recipes offers a classic array of cocktails and mixed drinks.

First printed in 1883, McDonough''s Bar-Keepers'' Guide and Gentlemen''s Sideboard Companion is a meticulously detailed guide to barkeeping. Offering directions for preparing many popular cocktails containing absinthe, cider, vermouth, sherry, soda, wine, gin, and more, this recipe book is the perfect traditional guide to mixology.

Haywood's Mixology - The Art of Preparing all Kinds of Drinks

A Reprint of the 1898 Edition

AvJoseph L. Haywood

E-bok

Engelska, 2017

84 kr

Läs direkt efter köp

In a detailed collection of expertly crafted cocktail recipes and collated mixological research, this innovative volume delves into the craft of making mixed drinks.

Whether you''re a seasoned bartender in need of a reliable guide to mixing cocktails or you''re a beginner looking to learn a new craft, Joseph L. Haywood''s practical recipe book is essential. First published in 1898, this extensive repertoire of drink recipes and bartending advice will refine your skills and elevate your technique.

This new edition of Haywood''s Mixology - The Art of Preparing all Kinds of Drinks from Vintage Cookery Books features an introduction to mixed drinks by William Schimdt.

George Kappeler's Modern American Drinks

A Reprint of the 1895 Edition

AvGeorge J. Kappeler

E-bok

Engelska, 2017

134 kr

Läs direkt efter köp

Showcasing over 400 cocktail recipes, this collection of Gilded Age drinks is a complete guide to the art of mixology.

First published in 1895, George Kappeler''s Modern American Drinks is an essential guide to the art of crafting cocktails and features hundreds of classic drink recipes. Celebrating the enduring legacy of America''s Gilded Age and its flourishing cocktail culture, this vintage collection is perfect for anyone interested in mixology.

Featuring an introduction to mixed drinks by William Schimdt and advisory excerpts from Joseph L. Haywood''s Mixology (1898), delve into the essence of bartending in this new edition from Vintage Cookery Books.

Drinks of the World

AvJames Mew

E-bok

Engelska, 2017

135 kr

Läs direkt efter köp

This classic volume offers a fascinating insight into how alcohol has influenced the world throughout history.

First published in 1892, Drinks of the World features detailed information on the popularity, history, and production methods of various alcoholic beverages as well as the laws surrounding them. From spirits to wines to beers, discover the cultural and societal impacts of drinks around the globe in this vintage volume by James Mew.

Home Made Beverages - The Manufacture of Non-Alcoholic and Alcoholic Drinks in the Household

AvAlbert A. Hopkins

E-bok

Engelska, 2017

135 kr

Läs direkt efter köp

Discover the secrets of concocting a wide array of beverages, both alcoholic and non-alcoholic, in this vintage guide to the art of preparing drinks.

First published in 1919, Albert A. Hopkins’ guide to homemade beverages includes detailed instructions to help you prepare ice cream drinks, juices, beers, wines, punches, ciders, frappés, and much more. Whether you''re hosting a gathering or looking to start a new hobby, this vintage volume offers a wealth of recipes that are the perfect addition to any kitchen.

Oxford Night Caps - Being a Collection of Receipts for Making Various Beverages used in the University

A Reprint of the 1827 Edition

AvRichard Cook

E-bok

Engelska, 2017

84 kr

Läs direkt efter köp

Delve into this extensive collection of cocktail recipes and discover which tonics and nightcaps were popular among the University of Oxford''s nineteenth-century students.

First published in 1827, this vintage mixology volume is a meticulously curated collection of recipes for alcoholic beverages that were staple drinks for many Oxford academics. Oxford Night Caps includes recipes for many popular cocktails including Port Wine Negus, Classical Sherbet, and Red Punch.

Vintage Cookery Books presents this new edition of Richard Cook''s collection, featuring an introduction to mixed drinks by William Schimdt and advisory excerpts from Joseph L. Haywood''s Mixology (1898).

Haney's Steward and Barkeeper's Manual

A Reprint of the 1869 Edition

E-bok

Engelska, 2016

84 kr

Läs direkt efter köp

Discover new recipes and explore the meticulous details of bartending in this complete and practical guide to the vintage art of crafting cocktails.

This time-tested cocktail guide was first published in 1869 and has been the bartender''s trusted companion since. Whether a seasoned professional or a dedicated dinner party host, Haney''s Steward and Barkeeper''s Manual is an essential collection of recipes for both cocktails and mocktails.

Harry Johnson's New and Improved Bartender's Manual; or, How to Mix Drinks of the Present Style

A Reprint of the 1882 Edition

AvHarry Johnson

E-bok

Engelska, 2016

84 kr

Läs direkt efter köp

From the pioneering mixologist Harry Johnson, this timeless guide reveals the secrets to crafting the perfect cocktail and details hundreds of essential mixed drinks recipes.

First published in 1882, Harry Johnson''s New and Improved Bartender''s Manual was the first how-to mixology guide and has since been an indispensable volume for anyone looking to master the art of crafting cocktails. Explore the most innovative drink recipes, from classic cocktails to uniquely crafted concoctions, and discover Harry Johnson''s essential techniques and bartending tips in this meticulous guide.

Proudly published by Vintage Cookery Books, this new edition features an introduction to mixed drinks by William Schimdt and an advisory excerpt from Joseph L. Haywood''s Mixology (1898).

Cocktail Book - A Sideboard Manual for Gentlemen

AvFrederic Lawrence Knowles

E-bok

Engelska, 2016

135 kr

Läs direkt efter köp

Explore the refined world of mixology in this vintage collection of classic cocktail recipes and bartending guidance.

Master the techniques of mixology with The Cocktail Book - A Sideboard Manual For Gentlemen, first published in 1902. Frederic Lawrence Knowles'' meticulously detailed volume features not just the recipes for many classic cocktails, but also gives guidance on the technique and practical skill of mixology so you can make each drink an experience of sophistication and elegance.

Stuart's Fancy Drinks and How to Mix Them

A Reprint of the 1904 Edition

AvThomas Stuart

E-bok

Engelska, 2016

135 kr

Läs direkt efter köp

An exciting collection of over 300 cocktail recipes as well as practical directions for non-alcoholic drinks and syrups from the pioneering bartender Thomas Stuart.

First published in 1904, this vintage mixology book is a compendium of cocktail recipes, bartending instructions, and insightful tips. Indulge in mixed drinks such as a Manhattan, Hot Spiced Rum, Pineapple Punch, and Sherry Cobbler, to name a few, with this new edition of Stuart''s Fancy Drinks and How to Mix Them.

Vintage Cookery Books is proudly republishing this volume, featuring an introduction to mixed drinks by William Schimdt and advisory excerpts from Joseph L. Haywood''s Mixology (1898).

Food Studies

A Hands-On Guide

AvWilla Zhen

Inbunden, Engelska, 2019

1 174 kr

Skickas inom 10-15 vardagar

A 2019 Choice Outstanding Academic TitleTraditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensory, tactile, and experiential. Food Studies: A Hands-on Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom – without the need for a student kitchen. Major theories and key concepts in food studies are covered in an engaging, tangible way, alongside topics such as food production, consumption, technology, identity and culture, and globalization. A fantastic resource for supporting student engagement and learning, the book features:- practical activities, such as grinding grains to learn about the importance of food technology; working with restaurant menus to understand changes in food trends, tastes, and ingredients; writing food poetry; and many more- pedagogical features such as learning objectives, discussion questions, suggested readings, and a glossary- a companion website offering lesson plans, worksheets, and links to additional resources, found here: https://onlineresources.bloomsbury.com/cw/food-studies/.This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy.