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The Best Tool for Learning About the Diversity of Cuisine from Around the World Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national…

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This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking-from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn…

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Master the mysteries of wine. The study of wine and beverages has become integral to hospitality education. "The Wine, Beer, and Spirits Handbook" demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and…

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American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to…