The perfect pack when you re on the go. Includes ZAGAT TO GO (for PDAs and Mobile Phone) software and the 2010 New York City Restaurants guide. Save when you buy the ZAGAT TO GO Pack New York City (sold separately for $45.90 retail value) . With ZAGAT TO GO you ll enjoy ratings and reviews for over 40,000 of the world s best Restaurants, Nightspots, Hotels and Golf Courses all on your Palm Treo, Blackberry or Windows Mobile smartphone.
The perfect pack when you're on the go. Includes a one-year membership to ZAGAT TO GO (for your mobile phone) and the 2010/11 Chicago Restaurants guide. Enjoy a savings when you buy the Chicago ZAGAT TO GO & Book Pack (sold separately for $34.95 retail value)! With ZAGAT TO GO you'll get access to ratings and reviews for thousands of the world's best Restaurants, Nightspots, Hotels and Golf Courses ? all on your Palm, BlackBerry or Windows Mobile smartphone.
The chef of the popular Rosa Mexicano restaurants celebrates the best in Mexican cookery with a tempting assortment of starters, tortilla creations, entrées, side dishes, and desserts--including Guacamole, Salmon in a Fruity Mole, Traditional Refried Black Beans, and Almond Cinnamon Cookies--as well as a section on essential ingredients, equipment, and techniques.
Why do the vast majority of us continue to consume animals when we could choose otherwise? What are the cultural forces that drive our food choices?Our beliefs about eating animals remain, in mainstream culture, largely unexamined, and therefore unchallenged, Robert Grillo argues. In this significant book, he attempts to uncover what drives our food choices, and specifically how the fictions of popular culture -- literature, movies, TV -- continually reinforce our current beliefs and behaviour. The insights revealed in Farm to Fable will be of great value and interest to seasoned animal advocates as well as casual readers.
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.
Based on his popular PBS TV program Avec Eric, this book follows culinary superstar Eric Ripert as he explores the culture and culinary traditions of regions around the world, then returns to his home kitchen to create dishes celebrating the bounty of each one. Mirroring the show's sense of adventure and deep appreciation for fresh, local, seasonal ingredients, this book is part travelogue, part cookbook, with 125 fresh, exciting recipes drawn from Ripert's journey through the culinary landscapes of regions from Tuscany to Sonoma to the Hudson River Valley. Food and travel photos throughout reflect Ripert's journey and highlight the inspirations behind each dish, while handwritten notes and hand-drawn illustrations give the book a uniquely personal feel.
The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy TomatoSauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.
What do Amazon's product reviews, eBay's feedback score system, Slashdot's Karma System, and Xbox Live's Achievements have in common? They're all examples of successful reputation systems that enable consumer websites to manage and present user contributions most effectively. This book shows you how to design and develop reputation systems for your own sites or web applications, written by experts who have designed web communities for Yahoo! and other prominent sites. Building Web Reputation Systems helps you ask the hard questions about these underlying mechanisms, and why they're critical for any organization that draws from or depends on user-generated content. It's a must-have for system architects, product managers, community support staff, and UI designers. Scale your reputation system to handle an overwhelming inflow of user contributions Determine the quality of contributions, and learn why some are more useful than others Become familiar with different models that encourage first-class contributions Discover tricks of moderation and how to stamp out the worst contributions quickly and efficiently Engage contributors and reward them in a way that gets them to return Examine a case study based on actual reputation deployments at industry-leading social sites, including Yahoo!, Flickr, and eBay
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
