The Restaurant Start-up Guide

Thousands of people dream of opening their own restaurant. This guide gives specific what-to-do and when-to-do-it advice for preparing to open a restaurant. Following its advice, nearly anyone can open the doors of their own eatery within a year....more

Rick Stein's Seafood School Cookbook

Discover the techniques for preparing and cooking the different types of fish found in the A-Z guide section of the book. There are 200 tried-and-tested recipes, which include essential basic recipes, such as stocks, sauces and batters. Also learn how to select fish and complementary ingredients....more

Bar and Club Design

"Bar and Club Design" explores the cutting-edge interiors that provide the setting for the vibrant nightlife of international cities. An increasingly sophisticated bar market has meant a resurgence in cocktail culture and the explosion of the "style bar" - a professionally designed venue that serves quality spirits, wines and cocktails. Club culture has also changed. Clubbers are no longer content with basic, ill-conceived spaces and this has led to greater attention being paid in contemporary club design to questions of space, materials and technology. At the same time, late-night lounge bars - offering the comfort and luxury of an exclusive bar, but also with an in-house DJ - have emerged to respond to the needs of the "grown-up clubber". "Bar and Club Design" contains an introductory essay placing the development of bars and clubs in socio-historic context. Featuring venues around the world, this is a showcase of cutting-edge interior design at the beginning of the 21st century....more

The Silver Spoon

First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers. Its chapters make every menu stop from sauces and antipasti through cheese dishes and sweets, with many standout dishes like Genoese Pesto Minestrone, Eggplant and Ricotta Lasagna, Pork Shoulder with Prunes, and Chocolate and Pear Tart; the book also includes a number of "eccentricities," like sections on patty shells and bean sprouts, surely not an Italian dining staple. Meant to be inclusive, the book also offers a wide range of non-Italian, mostly French formulas, supplemented by a few "exotic" and other non-traditional entries....more

How to run a successful pub

Author Mark S. Elliott has spent 25 years working in various management roles within the tenanted and leased divisions of the UK's largest breweries and pub companies. His extensive knowledge and day-to-day involvement with pubs and publicans make him well qualified to know what is required to run a successful pub. He shares his knowledge and many 'insider tips' with you in this book. This is aimed at people coming into the industry for the first time. But because it so comprehensively ticks off just about everything debutants need to know, existing licensees might also find it useful. It could prove invaluable for filling in those gaps in knowledge or perhaps finding out where they might be going wrong if things aren’t quite working out as well as they planned....more