"This book includes 48 of the best recent international bar and restaurant designs. Each project features colour photographs, floor plans, sections and construction and decorative detials. These are accompanied by a descriptive text that looks at the original brief and the desig…
Bars and restaurants need to be assertive. Customers tend not to visit them to satisfy basic appetites for food or drink but for the social opportunities. Their interiors need to occupy the imagination of their customers and to whet the appetite for a return visit. The design th…
Chef Martin Benn takes the reader on a culinary journey through 60 of his dishes. Based around four degustation menus, the book highlights the technical mastery and beauty of Martin's food, with its connections to Japanese cuisine and flavours and its focus on texture and contra…
Presents itineraries for thirty-eight road trips in France, including excursions through Normandy, the Loire Valley, Provence, and the Alps.
What is an iconic Ann Arbor restaurant? Ask anyone who has ever spent time there as a student, traveler, or?townie,? and they are likely to name several favorites in an instant. From debating the best place to celebrate or console on football Saturdays to deciding where to eat a…
"Pizza is a $35 billion a year business, and nowhere is it taken more seriously than New York City. Journalist Peter Genovese surveys the city's pizza scene--the food, the business, the culture--by profiling pizza landmarks and personalities and rating pizzerias in all five boro…
Journalist Peter Genovese surveys the food, the business, and the culture of New York City's pizza scene by visiting 250 pizzerias in all five boroughs. He provides borough-by-borough reviews, from "slice shops" with scant atmosphere to gourmet pizzerias, including shops that us…
If a city is its people, and its people are what they eat, then shouldn't food play a larger role in our dialogue about how and where we live' The food of a metropolis is essential to its character. Native plants, proximity to farmland, the locations of supermarkets, immigration…
"Making Fast Food is a long overdue book designed to uncover the brutal truths about the have-a-nice-day industry of burgers and French fries ... Reiter masterfully documents, analyses and attacks the low pay and appalling working conditions of the fast food labour force." Emily…
Annotation Annotation
