"Few entrepreneurs can claim to have radically changed the way we live, but Ray Kroc is one of them. His revolutions in food-service automation, franchising, shared national training, and advertising earned him a place beside the men and women who founded not only businesses, bu…
Few entrepreneurs can claim to have actually changed the way we live, but Ray Kroc is one of them. His revolutions in food service automation, franchising, shared national training and advertising have earned him a place beside the men who founded not merely businesses but entir…
"He presided over Virginia's great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia's mountain spas, and fed two generations of Richmond epicures with terrapin and turkey. This fas…
"He presided over Virginia's great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia's mountain spas, and fed two generations of Richmond epicures with terrapin and turkey. This fas…
Ella wants to make a documentary film about a famous Dublin restaurant from the 1970s to the present day. Then she begins to wonder if some secrets should be kept.
Ella wants to make a documentary film about a famous Dublin restaurant from the 1970s to the present day. Then she begins to wonder if some secrets should be kept.
While filming a documentary about Quentins, a famed Dublin restaurant, Ella Brady explores the changing face of the city from the 1970s to the present day as she captures the stories of the people who have made Quentins a center of their lives.
At the age of twelve, Julia Pandl was initiated into the ritual of the Sunday brunch at her father's Milwaukee-based restaurant, a weekly madhouse where she--and her eight siblings before her--learned not just the family business but also life lessons that would shape them for y…
For Julia Pandl, the rite of passage into young-adulthood included mandatory service at her family's restaurant, where she watched as her fatherwho was also the chefruled with the strictness of a drill sergeant. At age twelve, Julie was initiated into the rite of the Sunday brun…
At the age of twelve, Julia Pandl was initiated into the ritual of the Sunday brunch at her father's Milwaukee-based restaurant, a weekly madhouse where she--and her eight siblings before her--learned not just the family business but also life lessons that would shape them for y…
Restaurateur Heaven Lee investigates two murders during a convention of bread bakers in Kansas City, including that of a world-famous baker. Lots of recipes and detail on the making of bread.
"Heaven Lee, Kansas City chef and reluctant heroine, is one tough cookie. Not only can she slice, dice, and julienne the finest food in town, she's got nerves of steel to match her culinary skills."--BOOK JACKET. "This time, Heaven Lee takes on the fine art of making bread. But …
