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This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
A head server at a renowned NYC restaurant dishes out stories and trade secrets from the world of fine dining in this behind-the-scenes memoir. While recent college grad Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the legendary four-star restaurant Per Se, the culinary creation of master chef Thomas Keller. Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining. Along the way, she provides insider dining tips, such as: Never ask your waiter what else he or she does. Never send something back after eating most of it. Never make gagging noises when hearing the specials—someone else at the table might like to order one.
Achaan Chah spent many years walking and meditating in the forest monastery of Wat Ba Pong, engaging in the uncomplicated and disciplined Buddhist practice called dhudanga. A Still Forest Pool reflects the quiet, intensive, and joyous practice of the forest monks of Thailand. Achaan Chah’s humble words, compiled by two Westerners who are former ordained monks, awaken the spirit of inquiry, wonderment, understanding, and deep inner peace. Attachment, according to Achaan Chah, causes all suffering. Understanding the impermanent, insecure, and selfless nature of life is the message he offers for human happiness and realization. To vividly grasp the meaning of attachment leads us to a new place of practice – the path of balance, the Middle Path.
As Bing Crosby once put it, Tiny Tim represents 'one of the most phenomenal success stories in show business'. In 1968, after years of playing dive bars and lesbian cabarets on the Greenwich Village scene, rubbing shoulders with the likes of Bob Dylan and Lenny Bruce, the forty-something falsetto-voiced, ukulele-playing Tiny Tim landed a recording contract with Sinatra's Reprise label and an appearance on NBC's Laugh-In. The resulting album, God Bless Tiny Tim, and its single, 'Tip-toe Thru' The Tulips With Me', catapulted him to the highest levels of fame. Soon, Tiny was playing to huge audiences in the USA and Europe, while his marriage to the seventeen-year-old 'Miss' Vicki was broadcast on The Tonight Show in front of an audience of fifty million. Before long, however, his star began to fade. Miss Vicki left him, his earnings evaporated, and the mainstream turned its back on him. He would spend the rest of his life trying to revive his career, with many of those attempts taking a turn toward the absurd. But while he is often characterized as an oddball curio, Tiny Tim was a master interpreter and student of early American popular song, and his story is one of Shakespearean tragedy framed around a bizarre yet loveable public persona. Here, drawing on dozens of new interviews, never-before-seen diaries, and years of original research, author Justin Martell brings that story to life with the first serious biography of one of the most fascinating yet misunderstood figures in popular music.
In exquisite gardens inspired by the lush native plants of his adopted home of Miami, landscape artist/architect Raymond Jungles uses nature as a means of self-expression. He is known for modernist groupings of geometric shapes, which highlight the natural aspects of plantings, water features, and native stone. His use of plants, drawn largely from those indigenous to subtropical regions, emphasizes their dramatic sculptural forms. Jungles's original and inviting green spaces, like those of his mentor, the master landscape architect Roberto Burle Marx, bring the comfort and beauty of nature into built settings. This monograph on the work of Raymond Jungles features more than 20 residential projects. From a rooftop garden 34 stories in the air to a natural setting of ponds and islands surrounding a 1920s residence to an informal green space in the Pearl Islands of Panama, Jungles constructs vibrant spaces that complement the natural environment. His modern vocabulary is on display in beautiful color photographs that document each landscape in both panoramic views and intimate details. Jungles's own descriptions of each garden address the process of making the landscape as well as the design elements that tie each composition to common experiences of nature.
South Korea in the 1950s was home to a burgeoning film culture, one of the many “Golden Age cinemas” that flourished in Asia during the postwar years. Cold War Cosmopolitanism offers a transnational cultural history of South Korean film style in this period, focusing on the works of Han Hyung-mo, director of the era’s most glamorous and popular women’s pictures, including the blockbuster Madame Freedom (1956). Christina Klein provides a unique approach to the study of film style, illuminating how Han’s films took shape within a “free world” network of aesthetic and material ties created by the legacies of Japanese colonialism, the construction of US military bases, the waging of the cultural Cold War by the CIA, the forging of regional political alliances, and the import of popular cultures from around the world. Klein combines nuanced readings of Han’s sophisticated style with careful attention to key issues of modernity—such as feminism, cosmopolitanism, and consumerism—in the first monograph devoted to this major Korean director. A free open access ebook is available upon publication. Learn more at www.luminosoa.org.
Making a delicious pie has never been easier with this extensive cookbook from the popular Chicago bakery. When Paula Haney first opened the Hoosier Mama Pie Company on March 14, 2009 (Pi day, appropriately enough), she worried whether her new business could survive by specializing in just one thing. But with a line around the block, Paula realized she had a more immediate problem: had she made enough pie? The shop closed early that day, but it has been churning out plenty of the Chicago’s most delectable pies ever since. Specializing in hand-made, artisanal pies that only use locally sourced and in-season ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination gaining praise from Bon Appetit, the Food Network, and Food & Wine as one of the top pie shops in the country. Now, The Hoosier Mama Book of Pie delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The practically oriented, easy-going, and accessible style of this book will help bakers both new and old make the perfect pie for every occasion. On top of all of this, The Hoosier Mama Book of Pie also includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches, hand pies, and scones. This beautifully photographed and designed book has the classic retro feel of the mid-20th century golden age of pie, and all the warmth and personality of the Hoosier Mama Pie Co.’s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy gives the book a contemporary twist, helping home bakers make the freshest, most delicious pies imaginable. Now readers can take a little piece of the Hoosier Mama Pie Company anywhere they go. Praise for the Hoosier Mama Book of Pie “Paula Haney . . . just put out a massive cookbook with her recipes . . . and it’s something very special. The almost-400-page tome details Hoosier Mama’s opening and development, as well as Haney’s recipes for everything from crust to biscuits to custard fillings. The photos make everything look delicious and, to the above-average baker, everything seems relatively easy to execute.” —Marah Eakin, The AV Club “Everything you could possibly want to know about proper pie making is covered . . . No facet of the process is too humble for discussion; the merits of salt in the crust is given as much thought as the best way to combine butter and flour. If you’ve ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you.” —Serious Eats, naming Hoosier Mama a top dessert cookbook of 2013
A collection of the best recipes from the Chicago Tribune's annual holiday cookie contest, featuring delicious traditional and contemporary recipes as tested by the newspapers' award-winning food writers.