Cookery, Patisserie and Baking

Covers all aspects of restaurant management including leadership, menu planning, purchasing, equipment, operations and staffing.

Covers current trends within education and the hospitality, tourism and leisure industries. Includes core topics related to food and beverage purchasing, costing, menu planning, operations and management.

This short companion book to the award-winning "The Oldest Foods on Earth" shows you how to cook with Australian ingredients, where to find them and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes.

A collection of recipes, photos and a travelogue, featuring truffles, tuna, and goat's cheese and more. North's passion for the very best produce and flavours shine through each recipe.

Defines the country's regions, ingredients, dishes and techniques for a new generation with a comprehensive A-Z list of all elements of Italian gastronomy. There are over 200 recipes, including the great dishes from every major region of Italy.

A selection of 100 creative vegetarian recipes.The dishes are suitable for any season and cover all degrees of catering from snacks to 5-course meals. Above all, these dishes are imaginative and have been inspired from a range of worldwide cuisines, illustrating that Glasgow has much more to offer than fish suppers and mutton pies at one extreme and One Devonshire Gardens and the Ubiquitous Chip at the other.

Brings together the signature dishes from Luke Mangan's restaurants, alongside his favorites. More than 140 recipes, showcasing freshness and elegance that define Luke's dishes.

When cooking sous vide, you get incredible results--no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes, step-by-step instructions and information on the latest models.

Beginner's guide to basic home fermentation of just about anything - from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate.