Average customer rating:
- Disappointed
- Good Luck Finding the Ingredients
- Do not buy this book
- Atlas of delight!
- Excellent reference
|
The Appetizer Atlas: A World of Small Bites
Arthur L. Meyer , and
Jon M. Vann
Manufacturer: Wiley
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Similar Items:
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Amuse-Bouche: Little Bites That Delight Before the Meal Begins
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Hors d'Oeuvres
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Working the Plate: The Art of Food Presentation
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The Hors D'Oeuvre Bible
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Dishing with Style: Secrets to Great Tastes and Beautiful Presentations
ASIN: 0471411027 |
Book Description
The ultimate single-source cookbook for a world of appetizers
Whether in the form of a passed hors d'oeuvre, canapé, or a dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help lead off any dining experience in style. This unique, encyclopedic cookbook offers 400 authentic, savory recipes for appetizers from twenty-eight distinctive regional cuisines-from Mexico to Maghreb, from China to the Caribbean, along with France, India, Italy, Japan, Thailand, and many more. All recipes are kitchen tested, perfect for home cooking, professional catering, and entertaining. With photographs of finished dishes, plus background material on specialty ingredients and regional cooking methods, this comprehensive resource is the only appetizer book a cook will ever need.
Arthur L. Meyer (Austin, TX) is a professional chef, pastry chef, and consultant for commercial bakeries.
Jon M. Vann is an award-winning chef, restaurant consultant, and a food writer for the Austin Chronicle.
Customer Reviews:
Disappointed.......2007-04-05
I found very few recipes I was actually interested in making. We have "Appetizer" parties twice a year and I am always looking for good recipes. I could not find anything to add from this cookbook.
Good Luck Finding the Ingredients.......2006-12-27
I requested this book as a Christmas gift because of all the glowing reviews and I love appetizers for entertaining. My husband and I are always looking for new appetizer recipes and especially like ethnic recipes. This book seemed perfect.
Well, it's not. I do not doubt that the recipes taste good. They are probably also not very hard to make, but many, many of the recipes require ingredients that are not easy to find. Some of the meats used are venison, quail, dove, and baby goat. Many spices are also hard to find. I know that almost anything can be ordered over the internet, but I need recipes that I can go to the grocery store to get the ingredients.
If you have access to ethnic markets, you may enjoy this book, otherwise
beware that you may have trouble making a large number of the recipes in this book.
One other comment, there are photos in the book, but some of them are placed nowhere near the recipe they are for.
On a positive note: the descriptions of the different areas where the food comes from are very interesting and really add to the book. All in all though, I wish I had not asked for this book.
Do not buy this book.......2006-10-13
Absolute rubbish. Who publishes a cookbook without pictures. Ok. There are about a dozen pictures, but even so. 400 recipes and no pictures beside them. You eat with your eyes first. What a waste of 45 dollars. The author is a thief.
Atlas of delight!.......2005-02-08
This 600+ page tome has a wonderful cosmopolitan approach and organisation to it's wonderful recipes for appetizers from around the world. The background information is very helpful and educational. The ingredients are generally readily available, prep time is reasonable, and instructions are clearly written. Although not necessary, I wouldn't mind if it had more photos in the book or on a website, as some of the appetizers are such appetizing eye candy!
These recipes are perfect for serving at more formal "theme" dinners, and also for serving casual as "comfort food".
The recipes, with simple to complex flavors, are a a great complement to such books as "Hors D'Oeuvres by Eric Treuille, which has even simpler recipes, more pictures, with more of an emphasis on bite-sized portions, ideal for fast and good appetizers. Enjoy both books!
Excellent reference.......2004-06-08
I bought this book to express my appreciation for Arthur Meyer's organic chemistry class. Oddly enough, I discovered that he had an entirely different life outside teaching.
The Appetizer Atlas is not only a comprehensize cookbook, but a good reference to the cutural aspects of cooking. Each section begins with a brief history of the geography and the culture of the region and how these contributed to the local cuisine.
Extensively researched and elegently concieved, this book is a smart buy.
Average customer rating:
- First Rate Book on Aitrline Economics
- Academically Rigorous, Yet Comprehensible
- Great overview, at times too basic
- Nice introduction
- Good book but a bit out of date
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Flying Off Course Third Edition
Rigas Doganis
Manufacturer: Routledge
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Similar Items:
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The Airline Business
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Straight and Level: Practical Airline Economics
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Wheels Up: Airline Business Plan Development
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Airline Marketing and Management
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Air Transportation: A Management Perspective
ASIN: 041521324X |
Book Description
The underlying crisis facing the airline industry has been apparent since early 2000. But for the past 45 years, airlines have struggled to find financial success in the very competitive transportation industry. In the weeks that followed the terrorist attacks on the World Trade Center, the airline industry became close to bankrupt, with flights being grounded in other parts of the world as well as in the United States.
Flying Off Course has established itself over the years as the indispensable guide to the inner workings of the aviation industry. This third edition is fully updated to include case studies of Easyjet, Ryanair, Buzz, Go, Virgin and British Airways.
It also includes new material on airline alliances, the rise of the low cost airlines, the impact of new technology on the business as well as how to deal with both eroding passenger confidence and the possible worsening of the global economic slowdown post-September 11th.
Customer Reviews:
First Rate Book on Aitrline Economics.......2006-01-24
Since my early days in the aviation industry in the mid-1980s, the first edition of "Flying Off Course: The economics of International Airlines" was the only comprehensive book I had covering the major aspects of airline economics. When the second edition was printed in 1991, I eagerly got myself a copy as the book was an indispensable item in my library.
I am very gratified to have the third edition as a lot has happened since the first two editions. Low cost airlines came on the scene in a big way, modelled along the lines of the highly successful Southwest Airlines in the USA. The phenomena of major airline alliances and mergers also expanded greatly as well as more widespread liberalisation of the industry. All these and many other facets of this fascinating industry have been updated by one the most renowned and respected experts in the field, Professor Rigas Doganis.
The book is presented in clear simple English enabling it to be easily understood by anyone with an interest in aviation. This book is a must to read by airline practitioners and those interested in a serious study of the subject.
Academically Rigorous, Yet Comprehensible.......2004-09-14
This is the best introduction to the fundamentals of airline economics that I have ever read. Doganis, an analyst and teacher these days, is able to take all his years in industry (including a stint as CEO of Olympic Airways of Greece) and distill it into a useful text full of real world examples. The third edition is updated to include new developments like Internet ticketing, and was written post-9/11, so that sections dealing with issues such as security are up to date.
The book has complete sections on airline, aircraft, and route planning and forecasting, and related subjects such as yield management, marketing, and charter operations. Of particular note is the chapter on pricing policies and fare structures; it is clear that Doganis completely understands the significance of the low cost carriers and the future of yields throughout the different regions of the world.
I always enjoy reading Doganis, and vastly prefer this updated version of "Flying Off Course" to the pre-9/11 "The Airline Business in the 21st Century" (although I do recommend that book as well.) This is a great book, and should be read and understood by airline managers everywhere. My only caution is that though it is not the most mathematically exhaustive book on the subject, casual readers may not enjoy the book inasmuch as it is quite weighty and the chapter on forecasting demand is fairly mathematically rigorous.
Great overview, at times too basic.......2004-03-09
Having worked in airports for the past 10 years, and now moving to the airline side, I wanted a broad overview of airline economics. The book did a first rate job.
The only criticism would be that if you have a few years of experience and know your way around the basics of financial analysis, some of the examples and explanations will be a bit of a waste of time.
The book is well structured and about as interesting as a book on this subject can be (be realistic, the subject has it's limits...). A great novice book, a good one for those already airside.
Nice introduction.......2002-03-18
If you need a quick insight into airline business - BUY THIS BOOK. Rigas did a great job in explaining the difficult world of airline business to a dummy like me. Now, having a quite deeper knowledge, I am missing some in-depth information about the commercial side and route planning. Overall: a best buy.
Good book but a bit out of date.......2002-03-07
I am an airline analyst and this book give me some background info on different aspcet. It gives you basic understanding on how the industry works and I personally learn a lot from this.
The problem is that it is a bit out of date and so I need to spend a lot of time verifing the data. Other than that, this is a very good one for beginners.
Book Description
In this second edition of the bestseeling Hawaii cookbook, enjoy over 190 outstanding recipes from Hawaii's chefs, and discover 78 of the Islands favorite restaurants. Recipes include simple to gourmet: appetizers, entrees, desserts and more; and a variety of cuisines: Hawaii Regional, Pacific Rim, Euro-Asian, Thai, Japanese, Italian, French and more. Complete with a map and section for each island (Oahu, Maui, Lanai, Hawaii and Kauai), many award-winning restaurants and other nationally and locally acclaimed eateries are presented - from award-winning restaurants and other nationally and locally acclaimed eateries are presented - from elegant to artsy. Each restaurant is featured with an artistic illustration and essential information. This second edition features all new recipes and information!
Customer Reviews:
Very good recipes, easy to work from.......1999-09-25
Have used this from a friend. Am so sad that it is not available anymore. It should be republished so many more people can enjoy it!
Incredible.......1999-01-21
I just returned from the Islands yesterday and couldn't wait to open my cookbook I purchased a few years ago.. I have made many many recipes from this book and I am always amazed at how great the recipes turn out. I would love to see another edition come with some recipes from some of the newer resturants.Aloha and Mahalo
Book Description
The hosting of sports events, be they large international events or smaller niche interest events, has huge and long-lasting impacts on the local environment, economy and industry.
Strategic Sports Event Management: An international approach provides students and event managers in the industry with an insight into the strategic management of sports events of all scales and nature. The framework offers a planning process that can be used to firstly understand the importance of a strategic approach, and secondly how to implement strategies that can achieve successful sports events over the short and long-term.
Using international case studies such as the Sydney olympics 2000, Boardsurfing events in the UK, US and Australia, Manchester Commonwealth Games 2002, Salt Lake City Winter Olympics 2002 and Athen Olympics 2004, this text looks at:
* The organisations involved such as the IOC, FIFA and IAAF, and their interactions with charities, teh media and promoters.
* The planning process; short term and long term benefits, and evaluations.
* Operational strategies including IT, communications, equipments and personnel.
* The importance of long-term as well as short term strategic plans and the impact of hosting sports events.
* Builds a conceptual framework for the planning, organising, managing and evaluating of sports events.
* International cases and examples, of both large and small sports events, from first-hand experience and research.
Book Description
Provides readers with a sound fundamental knowledge of the world's nations and the uniqueness of today's rich cultural patterns. Food is featured prominently because of its universal appeal and the meaningful ways that geography, climate, economics, and religion have combined with history and culture to define the ingredients and food patterns unique to countries and regions around the world.
Offers readers recipes, maps, and photographs from such regions of the world as the British Isles, Scandinavia, Italy, Greece, Turkey, India, Southeast Asia, China, South America, and the Caribbean.
For clinical dieticians and administrative dieticians in hospitals.
Book Description
Press covergae of the sex trade in Thailand routinely consists of ill-informed, moralising and sensationalist denunciations of the industry. Through the words of sex workers and their clients, acclaimed journalist Jeremy Seabrook reconsiders the popular conception of the sex industry and explores the complex relationship between sex and tourism. In doing so he presents an objective, unmoralizing, and sensitive view of the industry. Travels in the Skin Trade is now reissued with a new Preface.
Customer Reviews:
Excellent book.......2005-01-13
This is an excellent book and as real as it gets. Highly recommended. I have read the book several times. It really helps you understand why so many predatory low lives wind up in Thailand chasing prostitutes. It really is very interesting.
Not much new here.......2001-12-17
This volume is interchangeable with any number of of other sociological tomes. The author tries to depict a cross section of aging customers, some human slaves working in debt bondage after being sold (often by their parents) to a brothel.some of the helping organizations-but it doesn't hold together very well as a book unless you have been living on another planet of late. The inclusion of sex in the title is somewhat misleading as this could just as easily be about poor Pakistanis in slavery to brick kilns.
this book is good.......2001-04-14
this book is very informative and blows the lid off the illusion of paradise that thailand is perceived by many to be. the real truth of the relationships between the prostitutes and the "farangs" is exposed in detail. if you want to know why men seek out these prostitutes, how long the relationships last, why the prostitutes treat the johns as they do, and if you want to understand the miscommunication and false feelings that go on between john and prostitute, this is the book to read. the harsh reality of thailand is exposed.
A sensitive, revealing look at the seamier side of tourism.......1998-02-23
Studs Terkel-style, Seabrook presents interviews, recorded and transcribed, with both sex workers and their mostly male clients in Bangkok, Thailand. This powerful volume peruses the commodification of sexuality, the sex trade, through the eyes and voices of the men who tramp the sex markets--the bars and brothels--and the women, men and children who service them. Also, addressed are a variety of related topics, including the global economy and developing countries, sociocultural costs of economic development, organized sex tours and agencies, human rights, children's rights, and HIV / AIDS. A highly readable travelogue, recommended for tourists, travel agents, and anyone interested in this controversial and sordid subject.
Book Description
Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right.
Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience.
Using international case studies and examples from Europe, North America, Australasia and Singapore,
Food Tourism Around The World: Development, Management and Markets discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such issues as:
* the food tourism product
* food tourism and consumer behaviour
* cookery schools - educational vacations
* food as an attraction in destination marketing
Ideal for both students and practioners, the book represents the most comprehensive and wide-ranging treatment yet of this recent development in tourism.
* International case studies and examples
* Comprehensive and systematic treatment of a comparatively new field
* Interlinking of theory and practice makes this useful for both students and industry players
Book Description
Architecture and Tourism examines the relationship between tourism and the built environment and shows how photography, film, and souvenirs have been deployed to help mediate and mythologize specific sites. It also explores how tourist itineraries, behavior, and literature support larger cultural objectives. Drawing upon case studies in the United States, Cuba, Ghana, Greece, France, Italy, Libya, Mauritius and Spain, Architecture and Tourism explores the touristic experience, representation and meaning of place within distinct cultural contexts. From the former sites of the slave trade on the Ghanean coast to the urban renewal of Old Havana and the honeymoon resorts in the Poconos, this book provides provocative insights into the practice of tourism and the conception of place.
Average customer rating:
|
Tourism in the Globalisation Age (Routledge Advances in Tourism)
Salah Wahab
Manufacturer: Routledge
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Binding: Library Binding
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ASIN: 0415213169 |
Book Description
This book contributes to the clarification and systemization of modern notions of tourism, examining the trend of globalization to provide a review of contemporary tourism challenges.
Book Description
If you love restaurants and you love to travel, this book will be your bible! From the private tatami rooms at Ten-Ichi in Tokyo to the sidewalk tables at Da Silvano in New York City, EVERYBODY EATS THERE: Inside the World's Legendary Restaurants by William Stadiem and Mara Gibbs is the ultimate tour of the liveliest, most beautiful, most delicious, most glamorous, most exclusive 100 restaurants on earth-and how they got that way.
Stadiem and Gibbs reveal the mystique and excitement of the world's most fabulous eateries that are packed with A-listers every night. Funny, acerbic, totally in-the-know, EVERYBODY EATS THERE is part travelogue, part social commentary to give readers the real inside dish. Dine topless with Pamela Anderson in St. Tropez, share roast suckling pig with Bill Clinton in Madrid, eat the best Italian food on earth in San Paolo, party with The Stones in Tokyo, join the Joint Chiefs of Staff in a Wild West saloon and get picked up by Warren Beatty in Los Angeles.
EVERYBODY EATS THERE weaves together lavish celebrity stories and incisive biographies of the famed chefs and restaurateurs with descriptions of the food that will whet appetites and jump-start plans for future dining excursions. Stadiem and Gibbs-with their discerning palates and social antennae-tell us what to eat, what to wear and how to behave once we make it in. Most guidebooks are about one city, or one country, and overload you with bad choices. EVERYBODY EATS THERE looks at restaurants as one global food club. And we're invited to join in.
The result-an engrossing read on the history of modern dining. Read how:
- Al Capone embraces JOE'S STONE CRAB in Miami as his favorite dining spot
- Henri Soule jumps ship after the 1939 World's Fair and invents Manhattan snob French cuisine at LE PAVILION
- Ernest Hemingway turns readers into foodies by mythologizing CASA BOTIN in Madrid and HARRY'S BAR in Venice
- Hairdresser Michael Chow opens the first MR CHOW in London during the swinging sixties. It was architecturally famous for its firehouse staircase for looking up miniskirts
- DAVE in Paris pushes the envelope of snob appeal by serving take-out level Chinese fare to the world's chic-est crowd
- Princess Diana anoints SAN LORENZO as London's royal trattoria
- Alice Waters builds a special bathroom for future presidential hopeful Hillary Clinton at CHEZ PANISSE
And much, much more!
The dream tour, EVERYBODY EATS THERE reveals the juiciest details from the backstories to the back rooms, from what's on the menus to what's even better off, from the glamorous (and sometimes scandalous) clientele to the high-powered chefs. And now, we can be a part of this international delight of food, fun and fame!
Customer Reviews:
Everybody eats there.......2007-05-04
"Everybody eats there" is the best dinner party gift I have ever come across. Well written, witty and meticulously researched, it tells everything you ever wanted to know, from the menu to the clientele and history, about the most exclusive restaurants in the world, the ones you always dreamt of going to. I have personally been lucky enough to have gone to many of the 100 restaurants described in this book and after reading it I realized I really did not know much about them!
Don't travel without it!.......2007-05-02
Before you get on a plane, this is a must-have travel item! It will entertain you as you head off to the world's greatest cities - and it will clue you in to the legendary restaurants that give each destination its unique flavor. It's truly the insider's guide to the restaurants where legends and memories are made.
EPICURIOUS MEETS PAGE SIX.......2007-04-25
This is a great book -- even if you are not a "foody", you'll delight in the people watching you participate in as you read this book that takes you around the world to the secret chic enclaves of where the cool set dine. It's not just a "see and be seen" dull gossip tome -- it is a mini tour of the best restaurants that is about the food and about the glitterati who frequent these hot spots.
It is a lively read and a great Baedeker to the inner sanctum of the coolest places to dine around the globe. It's very well researched, but far from dull.
an enjoyable read and a perfect gift for anybody interested in the world of classy restaurants.......2007-04-25
You don't need to be a foodie in search of getting star-struck to enjoy reading this book, even though you may expect such from the title. To be sure it contains a lot of useful and updated information on what are the places to go, but there's more here in that reading all the little background stories is a pleasure in itself, even to someone, who has never been to any of those places before, offering more current insights into the probably ageless habit of socialising around food, pleasure, rank and status.
To mention there is an almost literary quality to the stories and a love of detail as to the whole book, inside and on the cover, which makes you want to touch it. The perfect gift A+++
a must-read to plan your summer world whirl.......2007-04-24
This is a foodie's delight, a fun read, and the perfect guide to the grand, sparkly, delicious restaurants of the world.
These places are famous for good reason, and the authors give each unique 4-1-1 on why -- food, ambience, people, all of the above.
A great gift for any gourmet in one's life, and a fine travelogue of where to eat during summer vacation!
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- The Encyclopedia of Restaurant Forms: A Complete Kit of Ready-to-use Checklists, Worksheets, And Training AIDS for a Successful Food Service Operation
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