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indigoBooksFood and Drink


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Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes…

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Foundations of Menu Planning reveals the science of menu construction, covering all its subtleties from pricing psychology to product descriptions. Chapters are organized to show how to create a menu from start to finish–looking at nutrition, style, recipe…

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Recipes from L'Astrance, a three-star Michelin restaurant with only 25 seats, located near Trocadéro in Paris Pascal Barbot is one of the most highly-acclaimed chefs in the world. His discretion only serves to heighten interest in his work. This long-awaited…

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A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as…

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It is rare nowadays for a son to get the opportunity to spend time with his mother, especially when it is not a holiday or tragic event. The following recipes are the result of over two and a half years of arguments, fighting, aggravation, and love. While this…

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A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and…

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Ceserani and Kinton's The Theory of Catering Tutor Resource gives tutors full networkable rights to all the material provided on the CD in the student book, and more. This CD-ROM includes valuable resources for teaching students about the industry in an engaging…

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$123.29 online

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Large Quantity Recipes Fourth Edition Terrell • Headlund Quality is just as important as quantity to a successful and thriving foodservice operation. This revised edition of your most reliable working recipe file offers over 1,000 quality consumer- and…

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$142.85

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The Menu: Development, Strategy, and Application offers an indispensable business resource for creative culinarian and hospitality manager students transitioning into careers. This text bridges understanding and action by avoiding a prescriptive approach in favor…

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The First Complete Guide to the 1855 Bordeaux Classification - A Fascinating Account for Wine Lovers and an Authoritative Reference for Wine Industry Professionals The 1855 Bordeaux Classification has been a fixture of the wine world for almost 150 years, yet the…