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In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot - in flavour and precision. For example, steak that is…

"The bible for all chefs."--Paul BocuseNamed one of the five favorite culinary books of this decade by "Food Arts" magazine, "The Professional Chef" is the classic kitchen reference that many of America's top chefs have used to understand basic skil…

"Resourceful companies have these strategies and tactics in place, and the entrepreneur would be well served to employ them from the start." –Bill Allen, Chief Executive Officer, Fleming’s Prime Steakhouse & Wine Bar and Roy&…

The complete, practical guide to managing the business side of a restaurant The success of a restaurant depends not only on great food and outstanding service, but also on sound financial management. Restaurant Financial Basics gives restaurant mana…

The only Beauty Therapy book covering a wide range of qualifications and suitable for all levels.

I etterkant av tv-serien MasterChef kommer nå kokeboken der du selv kan lære å bli dyktigere på kjøkkenet. Ledet av dommerpanelet i serien, samt vinneren av konkurransen vil man få råd og oppskrifter som kan hjelpe deg til å bli en MasterChef! Boka…

Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s, and has cont…

Over 45 years, Practical Cookery has established itself as a must have for all catering students. Now, for the first time, an edition of Practical Cookery has been written especially for Foundation-level students. The book includes: - Plain, simple…

Get professional techniques usually known only by Hollywood makeup artists in this full-color, comprehensive book from accomplished makeup pros Gretchen Davis and Mindy Hall. The two come to you with impressive backgrounds in film and television ind…

In the new edition of Sales and Service for the Wine Professional Brian Julyan provides a comprehensible and in-depth coverage of the wine industry and continues to promote the highest standards of wine service and product knowledge. The text contai…

Milady's Skin Care and Cosmetic Ingredients Dictionary, third edition, is a multi-purpose resource for cosmetic professionals and consumers alike. Part one puts cosmetics in the context of skin care. It provides an overview of skin physiology. In or…

A gorgeous professional-level guide to the most challenging form of the confectioner's artA showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. "The…

"Hairstyles: Ancient to Present" is not only the most comprehensive survey of hairstyles ever published, it is also a visual celebration of this remarkably inventive cultural phenomenon from ancient Greek tresses and 18th century powdered wigs to Ar…

For decades, Milady has been known as the premier source for beauty and wellness education. Now we have taken that reputation one step further with the brand-new Milady Standard Makeup. This cutting-edge addition to the Milady Standard offerings is…

Botox, Dysport, Dermal Fillers and Sclerotherapy, part of Milady's Aesthetician Series, discusses the hottest procedures in the non-surgical aesthetics industry today. This resource looks into each and every aspect of these exciting procedures, incl…

Beer Is Proof God Loves Us is a funny, engaging, and downright joyous examination of the whole world of beer and brewing. Your guide, Charlie Bamforth, may be the world's #1 expert on every aspect of beer. After a worldwide search, he was selected a…

"Ultimate Bar Book" is the first and only guide to classic and new drink recipes. Loaded with essential-to-know topics such as barware, tools, and mixing tips, this book has it all. As a mistress of mixology, the author has the classics down to a Tt…

The "Management of Event Operations: Project Management, Planning and Customer Satisfaction" provides an introduction to the management of operations for the event planner and venue provider. Taking an holistic view of an event enterprise, it links…

"A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries." —Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe "A brilliant addition to Tish Boyle’s…

This resource is intended to help anyone studying a food and beverage course, including NVQ, BTEC, and City and Guilds. Containing cuisine information, it is also suitable for professional waiters and sommeliers.

Of all the staff members in the hotel and hospitality industry the concierge is the one who has the most personal contact with the guests. Written to teach the American student the intricacies of the concierge profession, it provides basic informati…

Providing a comprehensive, in-depth analysis of the international conference industry, "Conferences and Conventions: A Global Industry Second Edition" examines the industry's origins, structure, economics, career opportunities, and future developmen…

Over the last decade, human resource management has come to be viewed as the dominant paradigm within which analyses of the world of work have been located. This volume examines the nature and assesses the impact of HRM within a highly under-researc…

Our fully updated Student Book for VRQs will ensure that students have everything they need for the new qualification.

This highly illustrated book is written for the new standards for Level 3 Hairdressing. It covers the mandatory units and twelve optional units giving you plenty of choice as you develop your salon and technical skills. Two special features - Creati…

This training handbook was designed for use by all food service serving staff members. The guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. The detailed per…

African-Caribbean Hairdressing, Second Edition is an updated essential guide covering all aspects of African-Caribbean hairdressing techniques in this area. It and is the only book written in the UK for students and professionals studying and workin…

Since 1938, the "Milady Standard Cosmetology" has been the premier textbook for Cosmetology education. Each subsequent edition has evolved with the changing styles of the era while maintaining a firm foundation in the basic procedures and applicatio…

From travel in the ancient and classical world to the growth of underwater tourism in the Great Barrier Reef and the influence of the Gulf War on regional tourism, the "Atlas of Travel and Tourism Development" is a new departure from conventional te…

This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chem…

This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chem…

This IACP (International Association of Culinary Professionals) finalist text is designed to present the principles of science that are applicable to baking. Each distinct chapter covers one or a group of related concepts, and contains introductory…

Uses appropriate technical and professional vocabulary and explanations for NVQ Levels 1, 2 and 3. This book includes a pronunciation guide enabling correct pronunciation and a professional personal presentation. It also provides illustrated terms t…

For courses in Introductory Foods and Introductory Food Preparation. This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of f…

Building on the success of On Cooking, 4th edition, the To Go version was inspired by the expressed desire of many users for a text that combines portability with meaningful integration of technology. On Cooking To Go Edition retains all of the inst…

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 ch…

This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparin…

International Cuisine is the only available book that covers all of the major cuisines of the world in a single textbook with additional instructor resources to aid in instruction, such as comprehensive instructor's manual, online companion, and rob…

ServeSafe Essentials Update with 2009 FDA Food Code, 5th edition in Spanish was designed with students' needs in mind. This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant…

This all-encompassing guide covers all aspects of working as a nail technician. The Encyclopedia of Nails clearly explains the skills, procedures and practical know-how required to train and work in this exciting industry. The Encyclopedia of Nails…

This practical book explains the fundamentals of the techniques for applying cosmetics and manicure products, coupled with the relevant theory of scientific background, to enable students to fully understand the reasons for cosmetic treatments and t…

The Management of Hotel Operations adopts an innovative approach to the study of hotel management based on the concept of key result areas. The book identifies and explores the fundamental issues facing the manager - such as profitability, productiv…

A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in…

For courses in Introduction to Cooking.Focused on the important interrelationship between the art AND science of culinary preparation, this text discusses not only how and why specific ingredients and processes are used, but explores a whole host of…

The Cutting Book is the ultimate resource for all trainee hairdressers, covering everything you need to know about cutting hair at levels 2 and 3. Beginning with the philosophy of hair cutting and how it has developed over time to give us today's lo…

"Advances in Health Care Management" is a research annual that publishes state-of-the-art reviews and research on special topics in the field of health care management. As conceived by the founding editors, John D. Blair, Myron D. Fottler, and Grant…