A guide to meal planning preparation which includes numerous menus for all occasions and thousands of tested recipes

The French Culinary Institute’s international bread-baking course, created in 1997, is taught by some of today’s greatest artisanal bread bakers and regarde

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we

The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strate