The Rotten Food Cookbook
New Softcover
Business
Specialty Shop Retailing
New Hardcover
How It Happens at the Candy Company
Minneapolis, USA: Clara House, 2002.
New Hardcover
Anderson, Jenna. How It Happens at the Candy Company. Clara House: Minneapolis, USA 2002. 4to oblong HC 32pp
So You Are a Chef
New York, USA: John Wiley, 2009.
New Softcover
Brefere, Lisa M & Drummond, Karen Eich & Barnes, Brad. So You Are a Chef: managing your culinary career. John Wiley: New York, USA 2009. 4to SC 149pp
So You Want to Be a Chef: 2E
New York, USA: John Wiley, 2008.
New Softcover
Brefere, Lisa M & Drummond, Karen Eich & Barnes, Brad. So You Want to be a Chef? Your guide to culinary careers - 2nd Ed. John Wiley: New York, USA 2008. 4to lg SC 226pp. Indent
Hotel & Food Service Marketing
London, UK: Cassell, 1994.
Second-hand softcover
Buttle, Francis. Hotel & Food Service Marketing: a managerial approach. Cassell: London, UK 1994. 4to SC 414pp. VG/-
Licensed Houses & their Management
London, UK (nd): Caxton Publishing Company.
Second-hand hardcover
Capper, W Bentley (ed). Licensed Houses & their Management (3 volumes). The Caxton Publishing Co: London, UK (nd) (c1937). 4to HC Red Cloth Dec 244pp+279pp+322pp VG/VG- djs minor chips, rep tears
Food & Beverage Management 4E
Oxford, UK: Butterworth-Heinemann, 2008.
New Softcover
Davis, Bernard & Lockwood, Andrew & Pantelidis, Ioannis & Alcott, Peter. Food & Beverage Management 4th Ed. Butterworth Heinemann: Oxford, UK 2008. 4to lg SC 426pp. Indent
Chef's Night Out
Boston, MA USA: Houghton Mifflin Harcourt, 2001.
New Softcover
Dorenburg, Andrew & Page, Karen. Chef's Night Out: from four-star restaurants to neighborhood favorites - 100 top chefs tell you where (& how) to enjoy America's best. Houghton Mifflin Harcourt: Boston, MA USA 2001. 4to SC 338pp. OUT OF PRINT
How to Run a Catering Business from Home
New York, USA, John Wiley & Sons, 1997.
New Softcover
Egerton-Thomas, Christopher. How to run a catering business from Home. John Wiley & Sons: New York, USA 1997. 8vo SC 186pp
Purchasing for Chefs: a concise guide
New York, USA: John Wiley, 2006.
New Softcover
Feinstein, Andew Hale & Stefanelli, John M. Purchasing for Chefs: a concise guide. John Wiley: New York, USA 2006. 8vo lg SC 202pp. OUT OF PRINT
Purchasing: 7E
New York, USA: John Wiley, 2007.
New Hardcover
Feinstein, Andrew Hale & Stefanelli, John M. Purchasing: selection & procurement for the hospitality industry - 7th Ed. John Wiley: New York, USA 2007. 4to HC Pict Bds 286pp. OUT OF PRINT
Food Service Marketing for the 90's
New York, USA: John Wiley & Sons, 1992.
New Hardcover
Feltenstein, Tom. Food Service Marketing for the 90's: how to become the number 1 restaurant in your neighborhood. John Wiley & Sons: New York, USA 1992. 8vo HC 249pp.
Special Events: the art & science
New York, USA: Van Nostrand Reinhold, 1990.
Second-hand hardcover
Goldblatt, Joe Jeff. Special Events: the art & science of celebration. Van Nostrand Reinhold: New York, USA 1990. 4to HC 386pp VG/VG
Wine Tourism Around the World
Oxford, UK: Butterworth-Heinemann, 2002.
New Softcover
Hall, C.Michael & Ors (ed). Wine Tourism Around the World: developement, management & markets. Butterworth Heinemann: Oxford, UK 2002. 8vo lg SC 348pp.
Wine Tourism Around the World
Oxford, UK: Butterworth-Heinemann, 2000.
New Hardcover
Hall, C.Michael & Ors (ed). Wine Tourism Around the World: developement, management & markets. Butterworth-Heinemann: Oxford, UK 2000. 8vo lg HC 348pp.
Standing the Heat
Binghampton, The Haworth Hospitality Press, 2004.
New Hardcover
Hegarty, Joseph A. Standing the Heat: assuring curriculum quality in culinary arts & gastronomy. The Haworth Hospitality Press: Binghampton, NY USA 2004. 8vo (225x155mm) HC pict bds [4],ix,[1],163,[5]pp
A Wealth of Insight
Washington DC, USA: Black Truffle Press, 2019.
New Hardcover
Kanani, Rahim B. A Wealth of Insight: the world's best chefs on creativity, leadership & perfection. Black Truffle Press: Washington DC, USA 2019. 4to (285x225mm) HC pict bds 212pp. (foreword by Ferran Adria). Indent
The Theory of Catering: 5E
London, UK: Edward Arnold, 1984.
Second-hand softcover
Kinton, Ronald & Ceserani, Victor. The Theory of Catering: Fifth Edition. Edward Arnold: London, UK 1984. 8vo lg SC 438pp VG/-
Menu Planning
Elsternwick, Australia: Hospitality Press, 1994.
Second-hand hardcover
Kivela, Jaksa. Menu Planning for the Hospitality Industry. Hospitality Press: Elsternwick, Australia 1994. 4to (290x215mm) illust bds xiii,[1],202pp. (foreword by John M Miller) VG/- discrete exlibris stamp
The ACF Guide to Culinary Competitions
New York, USA: John Wiley, 2005.
New Softcover
Leonard, Edward & American Culinary Foundation. The American Culinary Federation Guide to Competitions: Cooking to Win. John Wiley: New York, USA 2005. 4to SC 204pp. Indent
Cook-Chill Catering
London, UK: Elsevier Applied Science, 1990.
Second-hand hardcover
Light, Nicholas & Walker, Anne. Cook-Chill Catering: technology & management. Elsevier Applied Science: London, UK 1990. 8vo HC Pict Bds 363pp. VG/-
Cookery for the Hotel & Catering...
London, UK: Evans Brothers Ltd, 1968.
Second-hand hardcover
Lucas, L J & Seton, Dora. Cookery for the Hotel & Catering Industry. [FIRST EDITION] Evans Brothers: London, UK 1968. 8vo HC vii,[1],323,[3]pp.VG-/VG- ex-Emily McPherson Library, discrete markings; dj edges creased
Becoming a Baker
New York, USA: Simon & Schuster, 2019.
New Hardcover
MacNichol, Glynnis. Becoming a Baker (Masters at Work). Simon & Schuster: New York, USA 2019. 8vo HC 130pp
Creating Chefs
Guildford, CT, USA: Globe Pequot Press, 2003.
New Softcover
Maybach, Carol W & Humphrey, Glenn. Creating Chefs: a journey through culinary school with recipes & lessons. The Lyons Press: Guildford, CT, USA 2003. 4to SC 302pp. Indent