'Kitchens' takes the reader into the robust, overheated, backstage world of the contemporary restaurant. In this portrait of the real lives of kitchen workers, the author brings their experiences, challenges, and satisfactions to life.
This book, written by global experts, provides a comprehensive and topical analysis on the economics of chocolate.
When Samuel Zemurray arrived in America in 1891, he was gangly and penniless.
This first book by a Coca-Cola CEO tells an extraordinary personal and professional world-wide story, ranging from Northern Ireland to South Africa to Australia, the Philippines, Russia, Germany, India, South Africa and Turkey.
A definitive history of Coca-Cola, the world's best-known brand, by a New York Times reporter who has followed the company and who brings fresh insights to the world of Coke, telling a larger story about American business and culture.
A self-proclaimed candy fanatic and lifelong chocoholic traces the history of some of the much-loved candies from his youth, describing the business practices and creative candy-making techniques of some of the small companies.
“A knowledge-filled tome for true cocktail nerds or those aspiring to be” (Esquire), from one of the world’s most acclaimed bartenders WINNER OF THE JAMES BEARD AWARD • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARDŽ FOR BEST ...
Uncovers the influences that have conditioned people to overeat, explaining how combinations of fat, sugar, and sa
Now the subject of a film by Richard Linklater, Eric Schlosser's explosive bestseller Fast Food Nation: What the All-American Meal is Doing to the World tells the story of our love affair with fast food.
Some say the adventurous days of grueling and dangerous scientific exploration are long gone, but Reiter (sociology, Brock U.) undertook a 10-month trek--without pay!--into the uncharted wilds of a Burger King kitchen to bring us first-hand ...