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This is an essential marketing guide for managers and owners and any sales specialist new to the hotel business. Written specifically for the independent hotel market, the sales and marketing needs of this sector have been neglected and there is no direct competing title which delivers information at this practical level.

This is the first real cookbook for cocktails covering the entire breadth of this rich subject. THe book provides much more than merely the same old recipes: it delves into history,personalities, and anecdotes; that show you how to set up a bar,master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroffs signature use of fresh juices;as well as the classics.Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world's premier mixoligist. From Entertaiment Weekly to the Culinary Institute of America whenever anybody wants information they turn to Dale. A great book and a must for ever bartender.

Ferran Adria has revolutionized the world of gastronomy. His restaurant El Bulli is recognized as the Best Restaurant in the World. Artist Richard Hamilton and Vicente Todoli Director of Tate Modern London explore the relationship between the cuisine of El Bulli and the world of art. Really a fascinating subject. The book compiles debated, texts and round tables between artists, chefs,critics,gallaries and curators, representing the most potent personalities of art and the gastronomic worlds. These include Heston Bluemnthal and many others. If you are a Ferran Adria fan this book though different should be part of your resource library.

This book is outstanding, exceptional value and a must for anyone interested in restaurants or creative cuisine.The book is generously illustrated 600 page day in the life features over 800 photographs, menus recipes and diagrams and presents a guided tour through a full working day at El Bulli. This book has had stunning reviews worldwide and is highly recommended. You will not be disappointed

Recent studies suggested that as many as one in every 100 people has Coeliac disease. Coeliacs have an auto immune disease triggered by gluten that means the body produces antibodies that attack its own tissue. This can, amongst other things, leave sufferers, feeling bloated, nauseous and tired. This book will revolutionise the notorious restrictive gluten free diet, showing readers how to face ever meal of the day with a selection of delicious recipes that coeliacs have until now only dreamed of. There are some marvellous recipes. This book is a must have for any coeloac sufferer.

Michel Roux said" Andrew Penn is one of ther best young chefs in the UK. From the start of his career he has understood the importance of using fresh ingredients, sourced locally when possible to create his dishes. I had pleasure eating at The Star recently and tasted the Black Pudding & Foie Gras of the title: it is to die for- encore". The recipes and the whole book is magic and the sublte use of the suede cover to the book gives it that feel of mystery. This book you will really enjoy. It will be hard to get but make the effort and order your copy now.

Peter Rheinhart has been titled the Leonardo da Vinci of bread.His recipes are foolproof, his research exhaustive and yet a delight to read and follow, and his hunger for knowledge and technique is boundless and infinite. This book begins with the simplest French Bread then moves on to familar classics such as ciabatta,pizza dough,pretzels,croissants and bagels. Peter offers new time saving techniques accompanied by full colour,step by step photos throughout. If you enjoyed the Bread Baker's Apprenctice this will be a must.

As a avid supporter of Peter we are very proud to have his new book on our website. We always look forward to his books and this book is no exception. Beautifully presentd with amazing photography from Jean Cazals.Peter takes us on a journey through Asia, Europe and the Pacific and presents 80 delicious recipes plus the key ingredients that epitomises Fusion cuisine.Peter reveals how he developed his unique culinary philosophy, influenced by his travels around the world,exploring different cuisines,foods tastes and cooking ideas. You will really love this book that will maske a great edition to your culinary library.