Form Restaurant
Setting the Mood through Restaurant Design
Dining in places such as hotels and restaurants has been widely appreciated nowadays. It becomes a form of recreation to a lot of people or a luxury for some. It is something the couples and families can enjoy without going too far away from home as they can also provide world-class experience and make you feel that you were brought to a different place. And for this same reason, along with the passion of experiencing different cuisines comes the need for the impeccable taste in
restaurant design
.
Overall experience is now very significant not only to customers but for restaurateurs as well. This is being said since restaurant design is indeed considered to be a work of art and is created by skilful, professional and very experienced people in this field and this does set the mood throughout the dining experience. Without such factor, it leaves the aim for that ultimate dining experience tasteless and even regretful for others.
Coming up with a unique
restaurant design
takes a lot of time and effort. Not only is it being well thought of, but the capacity of being able to produce something that will leave people in awe is very crucial. Saying that first impressions last may be a cliche but the design plan and its execution does dictate the ambiance of such places. One’s feeling of being brought to another place is indeed a skill. It is not something learned overtime and having someone who is very reliable to bring out that atmosphere into the place is what you want to go with good food.
Concepts for achieving a high end look are what separate a season designer to the less skilful ones. The branding, theme and furnishings are only a few of the other things that make the job even more complicated. The task of restaurant design is very challenging as it does require that one has a grasp on extensive knowledge of design. This is given of much importance as each establishment also want an enticing and comfortable space yet it still is able to pull off a fresher look.
Of course, you would want to accommodate as many customers as possible and so one would also want to consider this. Being able to provide more seats, without the place looking so crowded is also one important detail. At times, the functionality of the place is being sacrificed such as having good storage which is also as equally important. This does contribute greatly as it is not only about the needs of the customers but also the needs of the people who work in it. It is like a domino effect and achieving that will give you an end result that you would want.
The demographic that one wants to achieve is actually important to put into mind as this brings you an atmosphere that is definitely inviting. It is something that should be agreed upon by both designer and the owner as well if you’re one who wants to have a
restaurant design
that is worth bragging about.
Dining: Hand-Pulled Chinese Noodles – nytimes.com/video
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Saucer Shenango Restaurant Ware China Demitasse Size Dark Brown Form Pattern $0.00 |
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THE ENCYCLOPEDIA OF RESTAURANT FORMS – DOUGLAS ROBERT BROWN (HARDCOVER) NEW $0.00 |
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VINTAGE Good Form GF ALUMINUM Mid Century RESTAURANT CHAIR 1950′s GoodForm $0.00 |
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VINTAGE STAMPED Good Form GF ALUMINUM RESTAURANT CHAIR 1950′s GoodForm w/ GF TAG $0.00 |
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The Encyclopedia of Restaurant Forms $0.00 |
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The Encyclopedia of Restaurant Forms: A Complete Kit of $0.00 |
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Benson & Hedges 100′s presents 100 Recipes form 100 of the Greatest Restaurants $0.00 |
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Ateco 5357 11 Piece Plain Round Cutter Set $11.99 Ateco s/s 11-piece plain edge round biscuit cutter set great set to use when making biscuits. the graduated sizes in this set are 3/4″ to 3-5/8″. stainless steel construction ensures neat, even cuts. model #: 5357 material: stainless steel color: silver set of 11 cutters size range: 7/8″ to 3-3/4″ shipping weight: .2.3 lb made in china 275008… |
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KitchenAid Professional 600 Series 6-Quart Stand Mixer $570.00 KitchenAid KP26M1X 6 Quart Professional 600 Series Mixer… |
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Amco Round Egg Rings, Set of 2 $7.49 Sunny-side up or over-easy, these nonstick egg rings ensure eggs cook evenly and release easily. Eliminate thin whites and fry more eggs in one pan. The perfect breakfast sandwich ring to create egg sandwiches using your own choice of healthy ingredients. Also ideal to shape pancake batter and ensure everyone receives the same size stack of flapjacks. These nonstick rings create hamburger patties,… |
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MARSHALLTOWN The Premier Line ESKONA4 4-Ounce Kona Brown Elements Concrete Stain $15.83 Kona Brown – 4 oz – Elements4oz (118ml) BottleLow odor, water-based, environmentally and user-friendly concrete staining system which contains no acid.Penetrating, non-film forming stain for existing concrete surfacesResistant to fading from sunlightCan be used on interior concrete floors and exterior concrete hardscapes… |
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Gedeck – 48W x 36H – Peel and Stick Wall Decal by Wallmonkeys $77.99 WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won’t damage your paint or l… |
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Waiter Taken Order with Captain Order Form – 24W x 16H – Peel and Stick Wall Decal by Wallmonkeys $33.99 WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won’t damage your paint or l… |
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Santa Claus, Do You Ever Get the Blues? $1.99 … |
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Santa Claus, Do You Ever Get the Blues? [HD] $2.99 … |
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La Riviera Revisit $1.99 … |
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Miss Oops JAKs 1 ea One Size Fits MostSay “no” to cracks! Jeans reveal crack? If so, get JAKs!Jak-a-Crack with JAKs’ shirt-extenders.Wear JAKS with . .. High-rise, Mid-Rise, Low-Rise jeans to cover pants that pucker in the back revealing “crack”.JAKs, made of stretchable material, helps hold in stomach and reduce “muffin top.”Beauty-saving, Problem-solving products!Made in USA… |
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Conversations Overheard in a Restaurant $7.49 Conversations Overheard in a Restaurant  is a collection of poetry.At times playful, at times moody…at times funny and at times atmospheric, Conversations Overheard in a Restaurant–Robert Alan Clanton’s first published collection of poems–invites the reader to observe both the universal and the unfamiliar through this poet’s specialized lens.Though approachable and direct, these poems are never ordinary, and surprises often lurk around the corner.  From his deeply personal memories of childhood and teenage years, to bittersweet stories of love found and love lost, to his reverent and sometimes spiritual observations of earth and nature, Clanton’s poems tease the reader into turning each page in search of the next cinematic vignette.Often tactile and sensory, Clanton’s imagery beckons us into each place and time: the shrouding snow and bitter chill of Medicine Wheel Passage, Wyoming; the palpable tension between friends in Still Life in Afternoon Light; the playful eroticism and olfactory enticement of Recipe for Pasta Primavera; the harmonious, mystical  forces of natural beauty found in Chapel of the Transfiguration; and the idyllic thread of a fourth generation Floridian’s love of unspoiled places in Resurrection Fern.Conversations Overheard in a Restaurant is a collection of snapshots, stories and little movies–bound together in the enticing form of the carefully crafted narrative poem, and there are flavors and textures here to please the palate of anyone who savors contemporary poetry. |
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Conversations Overheard in a Restaurant: Poems $25.09 Conversations Overheard in a Restaurant is a collection of poetry. At times playful, at times moody…at times funny and at times atmospheric, Conversations Overheard in a Restaurant–Robert Alan Clanton’s first published collection of poems–invites the reader to observe both the universal and the unfamiliar through this poet’s specialized lens. Though approachable and direct, these poems are never ordinary, and surprises often lurk around the corner. From his deeply personal memories of childhood and teenage years, to bittersweet stories of love found and love lost, to his reverent and sometimes spiritual observations of earth and nature, Clanton’s poems tease the reader into turning each page in search of the next cinematic vignette. Often tactile and sensory, Clanton’s imagery beckons us into each place and time: the shrouding snow and bitter chill of Medicine Wheel Passage, Wyoming; the palpable tension between friends in Still Life in Afternoon Light; the playful eroticism and olfactory enticement of Recipe for Pasta Primavera; the harmonious, mystical forces of natural beauty found in Chapel of the Transfiguration; and the idyllic thread of a fourth generation Floridian’s love of unspoiled places in Resurrection Fern. Conversations Overheard in a Restaurant is a collection of snapshots, stories and little movies–bound together in the enticing form of the carefully crafted narrative poem, and there are flavors and textures here to please the palate of anyone who savors contemporary poetry. |
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The Restaurant Dream?: An Inside Look at Restaurant Development, from Concept to Reality. $21.41 Each and every year, countless numbers of individuals choose to act on their life-long dreams and open a restaurant. Many of these aspiring restaurateurs are engaging in this activity for the first time, and unfortunately they make mistakes which frequently and unnecessarily doom their fledgling business. Many of these mistakes, however, are easily avoidable. The shelves are full of books about restaurants. Some offer advice on operations and menu planning. Some contain inspiring photographs of interior and exterior spaces. Others share the details behind one concept or individual’s success story. But while it may be hard to believe, comprehensive information available on the restaurant development process is limited. The establishment of a new restaurant concept is full of emotion, surprises, frustration, risk, and satisfaction which simply cannot be conveyed in a textbook format. The Restaurant Dream? is based on a true life account of a team’s effort to develop a restaurant concept from the ground up. It is written in the form of a story, which interweaves educational material with real-life events, and the unexpected twists and turns we experienced. It is this story format that will engage you as the reader with the material available. From elation to deception and camaraderie to lawsuits, this book shows the surreal components of opening a restaurant are not uncommon – just not frequently shared. This book will share strategies and logic, successes and failures, and aspiring restaurateurs will learn from our efforts and improve their own likelihood for success. |
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On Form $43.93 Acclaimed as a master black-and-white photographer of the sophisticated nude. Andreas H. Bitesnich focuses his astute camera on the contours and surfaces of the human bodymale and female figures transformed into timeless works of art. As in his previous books, his nude "forms" are erotic and highly charged yet simple and technically perfect. In a departure from his established work, he has shot most of this collection in luminous color. Here is a celebration of the human body revealed in striking photos of energy, originality, and artistry. |
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Washington DC Area Restaurant Guide (Fearless Critic) $5.99 The independent, brutally honest restaurant guide to the DC area. Covers 500 places to eat, form power steakhouses to tiny taquerias, from the District to the Maryland and Virginia suburbs to the Beltway and beyond. Comprehensive and easy to use: 70 pages of detailed lists, plus special vegetarian and late-night dining guides. Written by a panel of undercover local critics who dine incognito, don’t accept freebies, and don’t pull punches. |
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A Taste for New York: Restaurant Reviews, Food Discourse, and the Field of Gastronomy in America. $86 This dissertation explores the relationship between restaurant reviews and taste. The model proposed is that restaurant reviews stimulate restaurant discourse, which, via complex socio-cultural mechanisms operating in the field of gastronomy, shapes our collective tastes. The project begins by looking at perspectives on taste from different disciplines, including philosophy, biomedical science, psychology, anthropology and sociology, to show how our tastes for food, which seem so ingrained, are in fact readily susceptible to external influences and manipulation. A case is made for restaurant reviews being a unique and influential form of gastronomic writing that is particularly potent in America, where, without a shared culinary tradition, we have learned much of what we know about food and taste through restaurant reviews. Tracing the history of restaurant reviewing at the New York Times from the debut of Craig Claiborne’s weekly reviews in 1963 and in other media since then, restaurant reviews are shown to reflect and refract tastes as well as trends in the food world at large. Unique forms of reviews, such as Zagat Survey, which polls diners for their opinions, and the Michelin Guide, which derives consensus from a panel of experts, are considered. While serviceable information about restaurants appears to be migrating online, restaurant reviews in traditional media have taken on a broader, more cultural perspective to remain relevant. Interviews with reviewers and others in the food world show the New York Times review remains the most important review in terms of legitimizing a chef’s career. Finally, using Pierre Bourdieu’s theory of cultural production, a sketch of the field of gastronomy in America is proposed. The negotiations of taste stimulated by restaurant reviews that occur in restaurant discourse, bring us closer to a consensus of taste, which may one day develop into a bona fide American cuisine. |
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Joe Di Maggio’s Restaurant-Original Recipes $36.98 From the Author: About This Book Operating a restaurant is more than knowing how to cook. A customer wants good food but most want it fast, a connotation most restaurateurs would rather not associate with his establishment. I hope to transfer the experience garnered during my years in the restaurant industry to these pages and create a recipe book unique to the home food preparation devotees. By following the suggestions in this book, your ability to set an elegant meal on the table becomes easy and timesaving. Visual references, meticulously detailed, are included to guide you and help you achieve culinary aptness in each recipe. In my opinion, with some obvious exceptions, there is no one rule and no one recipe when it comes to cooking. Hundreds of different recipes exist for every food and improvising is a way of life for the food preparation enthusiast, always trying to make it look and taste better. I encourage experimentation; let your imagination take wings. My culinary efforts in the pages of this book are intended to plant a seed that will grow to astronomical proportions; and if that happens I will have reached my end. Eating is an art form that is requisite to the Italian a way of life. I think it is accurate to say cooking is an obligatory add-on ability. During my trek through life it has become apparent to me that many Italians do have intrinsic culinary skills; but in truth, eating is close to the top of the list. However, I’ll not confine the love for good food to Italians. Who doesn’t appreciate a perfect slice of Pizza or golden-crusted bread, Mother Nature’s fruits and vegetables fresh off the vine with dewdrops glistening on flawless skin. How about a splendid wedgeof well-aged cheese next to a glass of your favorite wine? Today the influence of Italian food in the kitchen circles the globe, but perhaps, nowhere as naturally as in our American homes. I dedicate this book to the millions of food aficionados across this country; I dedicate this book to America. |
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Rare Form $10 Rare Form – Locksmith |
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Form Regular $22 Download the Form Regular font for Mac or Windows in OpenType, TrueType or PostScript format. |
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Form in Music $40.16 Contents Include – Accent, Time and Rhythm – Phrases and Sentences – The Half-Phrase, or Section – Rythmic Extension and Contraction – The Construction of Complete Movements-The Simple Binary, or Two-Part Form – The Simple Ternary, or Three-Part Form – The Binary and Ternary Forms(Continued) – The Evolution of the Ternary Idea: The Minuet and Trio-The Episodical Form – The Evolution of the Trenary Idea(Continued)The Older, Or Simple, Rondo – The Evolution of the Trenary Idea(Continued) Sonata-Form-The Exposition-First Subject and Transition – Sonita-The Development, or Free Fantasia – Form(Continued): Sonita-Form(Continued) The Recapitulation and Coda-The Introduction – Departures from the Normal Type of Sonata-Form: (i)modified Sonata-Form; (ii) The Modern or Sonata-Rondo – The Variation Form – The Sonata as a Whole – Fugue – Canon – (i) The Symphony: (ii) The Overture: (iii) Concerted Chamber-Music – The Cocerto – (i) Dance Forms; The Evolution of Sonata-Form – Modern Tendencies – Programme-Music, The Symphonic Poem, etc – Glossary – General Index |
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Restaurant Empire $9.99 From the creator of award–winning Capitalism series and Seven Kingdoms series, Trevor Chan, here comes a break through in business simulation genre. The game that takes the art of cooking and running a restaurant to new heights, Restaurant Tycoon is a gastronome's dreams come true. Starting with nothing except some cash, a passion for food and a great idea, you start by building a restaurant from the bottom up – hiring waiters, decorating, even cooking the meals. Buy, build… |
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Restaurant of the Damned $33.53 Charlie Cole was a young man with a big dream. He wanted to open his own restaurant, but for as long as he could remember that dream of owning his own restaurant was always just thatauntil the day he made the discovery of his life. After what seemed like an endless search, he had found the perfect spot to open his restaurant. It seemed like nothing could go wrong for him, but deep in the heart of his restaurant something dark was lurking. Strange occurrences seemed to be happening all around him, and there didnat seem to be any rational explanation for them. It was only a matter of time before Charlie found himself wondering if he was in the kitchen of the damned. |
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Musical Form $26.27 CONTENTS Introduction Rhythm–Sentences and Phrases The Subdivisions of a Musical Sentence– Sections and Motives Modulation– Key-Relationship The Means of Modulation– Modulation by Means of Triads The Construction of Simple Sentences with Regular Rhythm Irregular and Complex Rhythms The Simple Binary Form The Simple Ternary Form Ebenezer Prout (1835-1909) was Professor of Harmony and Composition at the Royal Academy of Music, and Professor of Music in the University of Dublin. He is also the author of Applied Form, Harmony: Its Theory and Practice and Counterpoint: Strict and Free. He edited the Monthly Musical Review (1871-1875), and was a music critic for The Academy (1874-79) and The Athenaeum (1879-89). |
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Form and Design $19.19 The Cambridge Assignments in Music series features a variety of books, audio cassettes and CDs including History of Music, Popular Music, Performing and Responding and Popular Music. This first book, of a set of four, is a textbook for secondary students. Considers what form in music is and details the main types of form and design in music. Half of the book is devoted to questions and assignments. |
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Narrative Form $18.38 This handbook concisely introduces narrative form to advanced students of fiction. Beginning with a survey of major theorists and approaches, and using clearly defined terms, "Narrative Form" explains critical vocabulary and offers a variety of strategies for analyzing the formal qualities of fiction. Keen suggests that interpretations of form can be effectively integrated with contemporary approaches to literature, including feminist, postcolonial, and cultural studies methodologies. "Narrative Form" shows how to use the language of formal analysis accurately and innovatively. |
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Soul & Form $32.45 GyArgy LukAcs was a Hungarian Marxist philosopher, writer, and literary critic who shaped mainstream European Communist thought. "Soul and Form" was his first book, published in 1910, and it established the intellectual’s reputation, treating questions of linguistic expressivity and literary style in the works of Plato, Kierkegaard, Novalis, Sterne, and others. By isolating the formal techniques these thinkers developed, LukAcs laid the groundwork for his later work in Marxist aesthetics, a field that introduced readers to the historical and political implications of text. For this centennial edition, the editors add a dialogue entitled "On Poverty of Spirit," which LukAcs wrote at the time of "Soul and Form," and an introduction by Judith Butler, which compares LukAcs’s key claims to his later work, along with subsequent movements in literary theory and criticism. In an afterword, Katie Terezakis continues to trace the LukAcsian system within his writing and other fields. The essays themselves explore problems of alienation and isolation and the curative quality of aesthetic form, which communicates both individuality and a shared human condition. They investigate the elements that give rise to form, the history that form implies, and the historicity that form embodies. Taken together, these essays showcase the breakdown, in modern times, of an objective aesthetics and the rise of a new art born from lived experience. |
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Zac at the Schachtensee Restaurant in Berlin $10 Zac at the Schachtensee Restaurant in Berlin – Zac Efron |
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The Restaurant: From Concept to Operation $3.94 Recently, there has been an explosion of restaurant openings. The National Restaurant Association predicts that this will continue into this century. Information on starting and operating a restaurant will be of great use to career changers and chefs not formally educated in restaurant management. |
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QuickBooks For The Restaurant $22.49 A step-by-step guide to tracking revenue and expenses, QuickBooks for the Restaurant provides detailed instructions on how to apply the various functions of QuickBooks to control expenses, increase profits, and make informed management decisions. This comprehensive guide contains practical and realistic industry scenarios and practice problems with a section on the simulated financial activity of a typical restaurant operation. Full of helpful accounting advice, QuickBooks tips, and industry scenarios, this book demonstrates how to employ one of the most widely used accounting applications to ensure the financial success of all types of foodservice operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file. |
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QuickBooks for the Restaurant $31.99 A step-by-step guide to tracking revenue and expenses, QuickBooks for the Restaurant provides detailed instructions on how to apply the various functions of QuickBooks to control expenses, increase profits, and make informed management decisions. This comprehensive guide contains practical and realistic industry scenarios and practice problems with a section on the simulated financial activity of a typical restaurant operation. Full of helpful accounting advice, QuickBooks tips, and industry scenarios, this book demonstrates how to employ one of the most widely used accounting applications to ensure the financial success of all types of foodservice operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file. |
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Thought Into Form $10.29 Are you ready for a book that defines the limitless thoughts into the countless forms of your very own personal expression? Perhaps you would like a set of tools for the imagination something to take you higher in your thoughts; closer in your connection to all that is? You will love the contents of Thought Into Form. Start anywhere and keep going. |
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Form and Matter $32.25 "Form and Matter" is a collection of six papers by leading philosophers on topics in contemporary metaphysics looked at from an Aristotelian perspective. Topics covered include substance, material constitution, the metaphysics of mind, the nature of mixture, and the analysis of what it is to be a living thing. |
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A Form of Optimism $6.19 Filtered through the twin lenses of human history and personal memory, and suffused with ironic appreciation, A Form of Optimism engages in a prismatic meditation on beauty and evil, cornucopia and loss. The book becomes a lyrical mosaic, its compelling poems the broken pieces: sharp-edged and colorful, translucent, evocative. Drawing on the author’s cross-cultural work in international health, the poems range widely and naturally across setting, personage, and tongue–from Istanbul to Detroit, Mother Teresa to Gorm the Old, Swahili to Sanskrit. Variously anxious, rueful, witty, tender, and worn, A Form of Optimism transcribes an arc of compassion and hope, embracing the sublime mysteries of the world and the word. |
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On Growth and Form $34.99 Why do living things and physical phenomena take the form they do? D’Arcy Thompson’s classic On Growth and Form looks at the way things grow and the shapes they take. Analysing biological processes in their mathematical and physical aspects, this historic work, first published in 1917, has also become renowned for the sheer poetry of its descriptions. A great scientist sensitive to the fascinations and beauty of the natural world tells of jumping fleas and slipper limpets; of buds and seeds; of bees’ cells and rain drops; of the potter’s thumb and the spider’s web; of a film of soap and a bubble of oil; of a splash of a pebble in a pond. D’Arcy Thompson’s writing, hailed as ‘good literature as well as good science; a discourse on science as though it were a humanity’, is now made available for a wider readership, with a foreword by one of today’s great populisers of science, explaining the importance of the work for a new generation of readers. |
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Restaurant Confidential $4.99 Who knew that a Belgian waffle is the dietary equivalent of two sirloin steaks? Or that a serving of fettuccine Alfredo contains as much artery-clogging saturated fat as two and a half pints of butter pecan ice cream? This book contains crystal-clear nutrition facts concerning restaurant food – the calorie, fat, saturated fat, cholesterol, and sodium content of hundreds of the most commonly ordered dishes from our favorite restaurants and chains. And, on the bright side, strategies for ordering wisely by cuisine and tips to make ‘dining well’ synonymous with ‘eating healthfully’. |
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Finding a Form $14.89 Scathing, lyrical, and hilarious by turns, this collection of essays by William H. Gass-perhaps our greatest critic and author-sounds a rallying cry against the steady encroachment of the banal ("the Pulitzer Prize in fiction," he claims, "takes dead aim at mediocrity and almost never misses") and the lazy (on minimalist realism: "The advantage to writing this slack is that the writer can’t hang himself with any length of it") into the fields of fiction. It also provides two of the most dazzling statements of purpose a writer has ever set down about his own art ("Finding a Form," and "The Book as a Container of Consciousness"); makes a thorough and entertaining examination of what, exactly, ought to be called "avant-garde"; examines the work of a number of other great thinker-stylists (Ford Madox Ford, Robert Walser, Wittgenstein); and provides a concise, playful history of the art of narrative as a whole. An indispensable roadmap to the language that shapes our books and our lives, Finding a Form is a milestone in American letters. |
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Animate Form $12.37 "Animate Form" is a book and interactive CD-ROM of recent architectural projects designed by Form, the office of Greg Lynn. The projects documented here explore the potential of time-based animation techniques to inform architectural design. Historically, architecture has been considered static, fixed, and inert. Through the use of state-of-the-art animation and special-effects software, Lynn transforms space and form into highly plastic, flexible, and mutable entities. He uses topological geometries to bend, twist, deform, and differentiate structure, creating unprecedented departures from preconceived notions of architecture. In experimenting with these new methods and media, Lynn has charted an innovative direction in design. The book provides a theoretical context for the experimental projects through a collection of texts by Lynn, extensively illustrated in color. The CD-ROM is an interactive hypertext environment that fully documents the design processes used to generate the projects through animations, renderings, model photographs, videos, and texts. Using a virtual 3D interface, the viewer is able to navigate through space and select objects and animations to view at different scales. |
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Form + Structure $26.62 The underlying principles of design and remodeling of interiors are explained clearly and concisely in "Form and Structure: The Organisation of Interior Space," the first book in the new Basics Interior Architecture series. From establishing a relationship between the existing building and the new components that inhabit it, to the careful positioning and design of significant elements within the space, every aspect of interior architectural planning is covered. Authors Graeme Brooker and Sally Stone present a straightforward, easy-to-follow method for analyzing, understanding, and using existing buildings to create new interiors that are architecturally appropriate, functional, and beautiful. |
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Form & Style $69.79 This classic introductory text is renowned for its solid guidance in the writing, documenting, and formatting of research papers, reports, theses, and dissertations. Form and Style’s comprehensive coverage of the research process ranges from choosing a topic and preparing a draft to documenting sources and creating a bibliography. The text provides models and explanations of four documentation styles: Chicago Manual of Style (CMS), Modern Language Association (MLA), American Psychological Association (APA), and Columbia Guide to Online Style (CGOS). Students receive the most up-to-date information on MLA documentation with the enclosed tri-fold card providing NEW 2009 MLA Handbook formats. |
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Problems of Form $16.16 Sociology has long sought to find out how acting in a situation and observing that situation may differ and nevertheless belong to a single kind of social operation. George Spencer-Brown’s "Laws of Form" (1969) provides one way to conceive of such an operation. The present book is the first to make sociological use of his mathematical calculus of form, which has been extensively applied to cybernetics, systems theory, cognitive science, and mathematics. Spencer-Brown’s theory states that any action or communication is always an operation that makes a distinction. Not only does this operation take place, but it can be observed as indicating what it is interested in, and as leaving unmarked what it is not. Distinctions thereby entail a logic of inclusion and exclusion that is subject to social debate and conflict. In social situations there is no action that does not at the same time execute, maintain, or cross a distinction. Thus the observer is part of the situation he or she observes. The essays in this volume use this idea to describe different social "forms" as consisting of action observed by further action. A "form" here is understood to be the two sides of a distinction and its dividing line, taken together. All social action, therefore, consists of three values: marked side, unmarked side, and an operation separating the two. If one watches the third value, one ends up observing the observer drawing the distinction–an observer who, of course, may be oneself. In this collection, more general essays study the consequences of such an understanding of form for our conceptions of literature, paradox, sign, play, and language. Other essays focus on the observations necessary to construct such forms as money, the university, the state, a career, or sickness. All the essays share an interest in problems ensuing from the fact that though one can observe the form of a distinction and become aware of its arbitrary, contingent, and discriminatory nature, one nevertheless, when trying to act or communicate, must choose a distinction. The essays show how social situations deftly veil the arbitrariness of the distinctions that constitute their forms. |
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99 Restaurant 2 $94.35 New – The high-end interior design magazine “99 Restaurant” is now available in book form. It offers a comprehensive and up-to-date view of the latest trends in the fast-evolving field of interior architecture both within Korea and in other parts of the world. Each project is accompanied by detailed photographs and plans presenting every step of the process, from initial design concepts to the construction stage and finishing touches. This is a complete presentation of the varied world of interi |
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99 Restaurant 2 $96.39 New – The high-end interior design magazine “99 Restaurant” is now available in book form. It offers a comprehensive and up-to-date view of the latest trends in the fast-evolving field of interior architecture both within Korea and in other parts of the world. Each project is accompanied by detailed photographs and plans presenting every step of the process, from initial design concepts to the construction stage and finishing touches. This is a complete presentation of the varied world of interi |
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99 Restaurant 2 $94.16 Used – The high-end interior design magazine “99 Restaurant” is now available in book form. It offers a comprehensive and up-to-date view of the latest trends in the fast-evolving field of interior architecture both within Korea and in other parts of the world. Each project is accompanied by detailed photographs and plans presenting every step of the process, from initial design concepts to the construction stage and finishing touches. This is a complete presentation of the varied world of inter |
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99 Restaurant II $95.61 Used – The high-end interior design magazine “99 Restaurant” is now available in book form. It offers a comprehensive and up-to-date view of the latest trends in the fast-evolving field of interior architecture both within Korea and in other parts of the world. Each project is accompanied by detailed photographs and plans presenting every step of the process, from initial design concepts to the construction stage and finishing touches. This is a complete presentation of the varied world of inter |
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99 Restaurant II $96.43 New – The high-end interior design magazine “99 Restaurant” is now available in book form. It offers a comprehensive and up-to-date view of the latest trends in the fast-evolving field of interior architecture both within Korea and in other parts of the world. Each project is accompanied by detailed photographs and plans presenting every step of the process, from initial design concepts to the construction stage and finishing touches. This is a complete presentation of the varied world of interi |
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Beethoven Was One-Sixteenth Black: And Other Stories $14 New – A woman gauges the state of her marriage by the tone of her husband’s cello; a wife reads her husband’s mood by the scent in the nape of his neck; a newly emigrated couple are divided by visual obsession, he with his native Budapest, she with South African suburbia. There is lively conversation amongst recently departed literary luminaries in the Chinese restaurant of ‘Dreaming of the Dead’, and a widow seeks an incarnation of her husband that she never knew in life when she meets his form |
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Bioshock 2 – Macintosh $30.99 Step back into the beautiful and unforgettable world of Rapture in BioShock 2. BioShock 2 provides players with the perfect blend of explosive first person shooter combat and compelling storytelling. Set approximately 10 years after the events of the original BioShock, the halls of Rapture once again echo with sins of the past. All along the Atlantic coastline, a monster has been snatching little girls and bringing them back to Rapture. You will play as the first Big Daddy as you travel through the decrepit and beautiful fallen city, chasing an unseen foe in search of answers and your own survival. New enemies, new dangers and all-new mysteries combine to form a must-have sequel to the 2007 game of the year. -Feel the adrenaline rush of a compelling 1st-person shooter experience combined with unique multiplayer options -Accumulate experience points to gain access to new Weapons, Plasmids and Tonics you can use to create hundreds of different combinations -Battle across iconic locations like Kashmir Restaurant and Mercury Suites, all reworked from the ground up for a fast-paced multiplayer experience |
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Bioshock 2 – Windows $16.99 Step back into the beautiful and unforgettable world of Rapture in BioShock 2. BioShock 2 provides players with the perfect blend of explosive first person shooter combat and compelling storytelling. Set approximately 10 years after the events of the original BioShock, the halls of Rapture once again echo with sins of the past. All along the Atlantic coastline, a monster has been snatching little girls and bringing them back to Rapture. You will play as the first Big Daddy as you travel through the decrepit and beautiful fallen city, chasing an unseen foe in search of answers and your own survival. New enemies, new dangers and all-new mysteries combine to form a must-have sequel to the 2007 game of the year. -Feel the adrenaline rush of a compelling 1st-person shooter experience combined with unique multiplayer options -Accumulate experience points to gain access to new Weapons, Plasmids and Tonics you can use to create hundreds of different combinations -Battle across iconic locations like Kashmir Restaurant and Mercury Suites, all reworked from the ground up for a fast-paced multiplayer experience |
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Bodum Pavina Espresso Cup Set 4557-10 $14.99 The Bodum Pavina Double Wall Shot Glass, 4557-10, is 2.5 ounces in size and can be used for cold or warm beverages. Its unique design is appealing to the eye when filled with your favorite beverage. With its Double Layer of borosilicate glass it appears as though the liquid is ‘floating’ within the glass. They will not sweat when filled with a cold beverage, so you will not have to use a coaster. The double wall creates a thermal effect, helping to keep your cold drinks cold and your hot drinks hot for longer periods of time. These mouth blown glasses are an exciting product for any home, restaurant, or cafe and they are a definite conversation piece. Bodum?s insulated glassware is made from durable Borosilicate glass, a strong heat-resistant glass traditionally used to make scientific lab glass. It can be used for everything from drinkware to cookware. The perfect glass for enjoying your espresso. -Features:-Set of 2 Bodum Pavina 2.5-ounce espresso glasses -Mouth-blown of 2 layers of lightweight, durable borosilicate glass -Keeps drinks insulated; won’t form condensation on outside -Winner of the prestigious European IF Design Award -Scratch-resistant; dishwasher- and microwave-safe |
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Bus Girl $0.99 New – Bus Girl is a thought-provoking collection of poems from a woman with Down syndrome. We read, in a voice that is both direct and honest, of Gretchen’s development as she matures toward independence. Her experiences working in a retail store restaurant as a bus girl form the core of this book. For the first time, she found purpose and success. However, when the store closes and Gretchen loses her job, it becomes immediately apparent how important a sense of purpose can be not only for an in |
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Chi-Pig $62.4 Used – High Quality Content by WIKIPEDIA articles! Chi-Pig was a New Wave power trio hailing from Akron, Ohio. During the 1960s and 1970s, Susan Schmidt and Deborah Smith were active in several area bands, notably The Poor Girls, Cinderella’s Revenge, and Friction. Around 1977, they teamed up with Richard Roberts to form Chi-Pig, taking their name from a local barbecue restaurant that sold both chicken and pork (whose sign featured a cartoon drawing of a pig with wings). The band was known for w |
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Dari I By Pimsleur $345 Dari, also called “Dari Persian” or “Eastern Persian,” is one of the two official languages of Afghanistan, and is the native tongue of about 50% of the population. Dari is one of 3 major Persian dialects. There are many dialects of Dari. Pimsleur’s Dari teaches the official form, “Kabuli Dari.”<P><B>The Pimsleur® Method: the easiest, fastest way to learn a new language. Completely portable, easily downloadable, and lots of fun. You’ll be speaking and understanding in no time flat!</B> Dari Persian Phase 1, Lessons 1-30 includes 15 hours of spoken language practice and one hour of reading instruction in thirty, 30-minute lessons. <UL><LI>In the first 10 lessons, you’ll cover the basics: saying hello, asking for or giving information, scheduling a meal or a meeting, asking for or giving basic directions, and much more. You’ll be able to handle minimum courtesy requirements, understand much of what you hear, and be understood at a beginning level, but with near-native pronunciation skills. </LI><LI>In the next 10 lessons, you’ll build on what you’ve learned. Expand your menu, increase your scheduling abilities from general to specific, start to deal with currency and exchanging money, refine your conversations and add over a hundred new vocabulary items. You’ll understand more of what you hear, and be able to participate with speech that is smoother and more confident.</LI><LI>In the final 10 lessons of Phase 1, you’ll be speaking and understanding at an intermediate level. In this phase, more directions are given in the target language, which moves your learning to a whole new plane. Lessons include shopping, visiting friends, going to a restaurant, plans for the evening, car trips, and talking about family. You’ll be able to speak comfortably about things that happened in the past and make plans for the future. </LI></UL><P>Reading Lessons are included at the end of Unit 30 to provide you with an introduction to r |
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Degenerates $12.72 Used – An alcoholic writer, a self-destructive nymphomaniac teen, an elderly waitress, an abused young wife, a good-natured chef, a savage serial killer, and a tormented cop. Each uses cunning, instinct, and unscrupulous ambition to move beyond their stations in life. Their paths merge at a restaurant named City Caf, here new friendships form and relationships blossom. Until Tommy Fielding is hired. Tommy is a psychopath with a sordid history and a deteriorating mind. What happens next places th |
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Degenerates $12.72 New – An alcoholic writer, a self-destructive nymphomaniac teen, an elderly waitress, an abused young wife, a good-natured chef, a savage serial killer, and a tormented cop. Each uses cunning, instinct, and unscrupulous ambition to move beyond their stations in life. Their paths merge at a restaurant named City Caf, here new friendships form and relationships blossom. Until Tommy Fielding is hired. Tommy is a psychopath with a sordid history and a deteriorating mind. What happens next places the |
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Edge of Sight $2.5 New – Samantha McDowell is working her way through law school as a waitress, her life finally on track to become a public defender. While at the restaurant, she witnesses the murder of media star Joshua Sterling. As a witness, her life is in danger so she turns to her college friend Vivi Angelino. Unfortunately, help comes in the form of Vivi’s brother, Zach, a man Samantha is alternately terrified of and magnetically attracted to. The only reason Zach agrees to offer 24/7 protection of Samantha |
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Everyday Math for Dummies $0.99 Used – After you graduated from high school, college, or even graduate school you might have vowed never to deal with math again, right? But everyday, you’re faced with some form of math, from balancing your checkbook to tipping your server at a restaurant. Well, there’s no reason to be intimidated when it comes to math, and this book will show you why.”Everyday Math for Dummies” is intended to be a quick, enjoyable adult-oriented course in the aspects of math you need all the time. Whether you’ |
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Fare Exchange $35.32 New – For over 25 years, chefs from all over Australia have generously shared recipes that readers have requested through the Fare Exchange column in Australian Gourmet Traveller. Now in book form, this wonderful collection of recipes will inspire people to cook restaurant food at home. Some of these chefs are now famous faces, others ply their trade more modestly – but all share recipes and ideas to those around them. Fare Exchange has been an integral and much loved regular fixture in the page |
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Fare Exchange $10.54 Used – For over 25 years, chefs from all over Australia have generously shared recipes that readers have requested through the Fare Exchange column in Australian Gourmet Traveller. Now in book form, this wonderful collection of recipes will inspire people to cook restaurant food at home. Some of these chefs are now famous faces, others ply their trade more modestly – but all share recipes and ideas to those around them. Fare Exchange has been an integral and much loved regular fixture in the pag |
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Fare Exchange $144.29 New – For over 25 years, chefs from all over Australia have generously shared recipes that readers have requested through the Fare Exchange column in Australian Gourmet Traveller. Now in book form, this wonderful collection of recipes will inspire people to cook restaurant food at home. Some of these chefs are now famous faces, others ply their trade more modestly – but all share recipes and ideas to those around them. Fare Exchange has been an integral and much loved regular fixture in the page |
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Fast Food $68.4 Used – High Quality Content by WIKIPEDIA articles! Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with low quality preparation and served to the customer in a packaged form for take-out/take-away. The term “fast food” was recognized in a dictionary by Merriam-Webster in 1951. Outlets may be stands or kiosks, which may provi |
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Fast Food $62.04 Used – High Quality Content by WIKIPEDIA articles! Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with low quality preparation and served to the customer in a packaged form for take-out/take-away. The term “fast food” was recognized in a dictionary by Merriam-Webster in 1951. Outlets may be stands or kiosks, which may provi |
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Fast Food $55.17 New – High Quality Content by WIKIPEDIA articles! Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with low quality preparation and served to the customer in a packaged form for take-out/take-away. The term “fast food” was recognized in a dictionary by Merriam-Webster in 1951. Outlets may be stands or kiosks, which may provid |
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Fast Food Society and on the Go Mania, Including the History of McDonald’s and White Castle $14.06 Used – Fast food (also known as Quick Service Restaurant or QSR within the industry itself) is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. The term “fast food” was recognized in a dictionary by Merriam-Webster in 1951.Outlet |
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Fast Food Society and on the Go Mania, Including the History of McDonald’s and White Castle $17.34 New – Fast food (also known as Quick Service Restaurant or QSR within the industry itself) is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. The term “fast food” was recognized in a dictionary by Merriam-Webster in 1951.Outlets |
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Fettuccine Alfredo $48 Used – High Quality Content by WIKIPEDIA articles! Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur at his restaurant Alfredo alla Scrofa in Rome. In US cuisine it may be mixed with other ingredients such as broccoli, parsley, cream, garlic, shrimp, and chicken. |
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Fettuccine Alfredo $48 Used – High Quality Content by WIKIPEDIA articles! Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur at his restaurant Alfredo alla Scrofa in Rome. In US cuisine it may be mixed with other ingredients such as broccoli, parsley, cream, garlic, shrimp, and chicken. |
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Freakin’ Fabulous: How to Dress, Speak, Behave, Eat, Drink, Entertain, Decorate, and Generally Be Better than Everyone Else By Clinton Kelly $26 <b><p align=”center”>Clinton Kelly won’t just revamp your wardrobe — he’ll revamp your life!</p></b><p align=”left”>The huddled masses yearn to be fabulous, and finally Clinton Kelly is heeding their call. As co-host of TLC’s popular What Not to Wear, he regularly transforms dumpy fashion disasters into traffic-stopping, get-an-instant-promotion, reignite-the-passion-in-that-relationship makeovers. But fabulousness doesn’t stop with style. Let’s face it: you might look good, but if you’re chomping on that crudité with your mouth wide open, nobody at the party will talk to you — even if you can explain to them what crudité actually is.</p><p align=”left”>Of course, the keys to being better than everyone else aren’t always so obvious. Don’t worry; Clinton’s here to help. </p><ul> <li>How do you make a flat butt look big and a big butt look flat?</li> <li>What’s the one trick that will slim down your entire silhouette and make your ta-tas look va-va-voom?</li> <li>How do you eat an oyster without getting kicked out of the best restaurant in town?</li> <li>What’s the grammatically correct form of “lay” to use when propositioning a Baldwin brother?</li></ul> <p align=”left”>He’ll teach you how to look your best, sound your smartest, use the manners your momma taught you, poach an egg, fix a perfect gin and tonic, throw the most popular parties (and top the guest list at other soirees), make your home the envy of your neighbors, and generally be the fabulous person you always knew you could be.</p><p align=”left”>From the three style criteria he uses to dress any shape for any occasion, to his eloquent approach to appreciation, to his four must-memorize recipes for whipping up a last-minute meal, Clinton Kelly shares it all in <i>Freakin’ Fabulous.</i></p> |
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From Boarding House to Bistro $54.99 New – This is an examination of the American restaurant as a mirror of the nation’s changing way of life. Beginning with the earliest taverns and boarding houses, the discussion traces the evolution of American dining away from home. This retrospective analysis emphasizes how the restaurant’s form, its fare, and its location have reflected the nation’s changing economic and cultural life. It features a unique description of inns, plate houses, diners, White Castles, drive-ins, food courts, and t |
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From Boarding House to Bistro: The American Restaurant Then and Now $20 Used – This is a unique examination of the American restaurant as a mirror of the nations changing way of life. Beginning with the earliest taverns and boarding houses, the book traces the evolution of American dining away from home; shows how the restaurant’s form, fare, and location have reflected the nation’s economic and cultural life, includes inns, plate houses, diners, White Castles, drive-ins, food courts, and theme restaurants; follows the development of national restaurant regions; and |
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Ghosts of Coronado Bay, a Maya Blair Mystery $9.1 New – By all accounts, 16-year-old Maya Blair is a typical teen-age high school student. She hangs out with her best friend Lucy, has a turbulent relationship with her ex-boyfriend Stuart, and works at her family’s diner – the main restaurant on the island of Coronado Bay. But Maya has an extraordinary secret – she can see, hear, and talk to ghosts. And when spirits are near her they revert back to solid form. She is what her deceased grandmother Elsa calls a Seer.For years, Elsa was the only gh |
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Ghosts of Coronado Bay, a Maya Blair Mystery $9.1 Used – By all accounts, 16-year-old Maya Blair is a typical teen-age high school student. She hangs out with her best friend Lucy, has a turbulent relationship with her ex-boyfriend Stuart, and works at her family’s diner – the main restaurant on the island of Coronado Bay. But Maya has an extraordinary secret – she can see, hear, and talk to ghosts. And when spirits are near her they revert back to solid form. She is what her deceased grandmother Elsa calls a Seer.For years, Elsa was the only g |
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Gremlins 2050 $72.82 New – Chance or destiny, something brought Lark, Cinnamon, Nightwatch and Porcupine together in Squaretoe’s restaurant to form a new gremlin team. They prove to work well together, but make enemies as fast as they succeed at jobs no one else could do. Can they overcome their differences and unite against the Yakuza in time to thwart their planned conquest of the Ute Nation? A novel set in near future Salt Lake, with more exciting events than three novels should have! Each character must face and |
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Gremlins 2050 $10.94 Used – Chance or destiny, something brought Lark, Cinnamon, Nightwatch and Porcupine together in Squaretoe’s restaurant to form a new gremlin team. They prove to work well together, but make enemies as fast as they succeed at jobs no one else could do. Can they overcome their differences and unite against the Yakuza in time to thwart their planned conquest of the Ute Nation? A novel set in near future Salt Lake, with more exciting events than three novels should have! Each character must face an |
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Gremlins 2050 $120.22 New – Chance or destiny, something brought Lark, Cinnamon, Nightwatch and Porcupine together in Squaretoe’s restaurant to form a new gremlin team. They prove to work well together, but make enemies as fast as they succeed at jobs no one else could do. Can they overcome their differences and unite against the Yakuza in time to thwart their planned conquest of the Ute Nation? A novel set in near future Salt Lake, with more exciting events than three novels should have! Each character must face and |
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Happy Birthday Mr. Kang $1.51 Used – In this family story set in New York’s Chinatown, Mr. Kang and his grandson Sam set their caged bird free and learn that choosing one’s own cage is a form of freedom. At his 70th birthday party, Mr. Kang announces that he’s retiring from 43 years as a restaurant cook. He has three wishes for his retirement: to have a Hua Mei, a type of bird that Chinese men traditionally keep as pets; to paint poems (in |
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I Should Have Known I Should Have Known $33.54 New – We have only one life to live. There are so many things I should have known; so many warning signs I ignored; so much time wasted. Tomorrow is not guaranteed. I will see you later, may never happen. My oldest sister/best friend has a fatal form of brain cancer. She could die believing I made up horrible lies about her beloved husband. At the time I was working between 50-72 hours a week as a restaurant manager in Cape Cod. I missed milestones in my children’s lives. My father died suddenly |
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I Should Have Known I Should Have Known $33.54 Used – We have only one life to live. There are so many things I should have known; so many warning signs I ignored; so much time wasted. Tomorrow is not guaranteed. I will see you later, may never happen. My oldest sister/best friend has a fatal form of brain cancer. She could die believing I made up horrible lies about her beloved husband. At the time I was working between 50-72 hours a week as a restaurant manager in Cape Cod. I missed milestones in my children’s lives. My father died suddenl |
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In the Middle of Nowhere $21.82 Used – A group of strangers come to work at an isolated hotel restaurant in northern Arizona. Each is running from something or someone. As they get to know each other, the workers form a bond, especially after experiencing the death of a friend. There is Sydney, escaping an abusive husband, and Carmen, the general manager, who is grieving for her husband, a sheriff killed in the line of duty. Another worker, Marshall, is trying to gently break off from a woman who is too dependent on him. But a |
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In the Middle of Nowhere $20.63 New – A group of strangers come to work at an isolated hotel restaurant in northern Arizona. Each is running from something or someone. As they get to know each other, the workers form a bond, especially after experiencing the death of a friend. There is Sydney, escaping an abusive husband, and Carmen, the general manager, who is grieving for her husband, a sheriff killed in the line of duty. Another worker, Marshall, is trying to gently break off from a woman who is too dependent on him. But al |
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Inn on the Twenty $50.92 New – Bordered by farms and vineyards, Inn on the Twenty, has the best of Niagara at its doorstep. Anna and Michael Olson’s recipes reflect the delights of running a restaurant in one of the world’s most idyllic settings. Photographer Michael Mahovlich captures surrounding orchards, vineyards, and the inn itself, on the Twenty Mile Creek, in stunning images. Together, they form a book that brings the sensual feast of Niagara to your table. The “Inn on the Twenty Cookbook” contains the building |
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Inn on the Twenty $29.98 Used – Bordered by farms and vineyards, Inn on the Twenty, has the best of Niagara at its doorstep. Anna and Michael Olson’s recipes reflect the delights of running a restaurant in one of the world’s most idyllic settings. Photographer Michael Mahovlich captures surrounding orchards, vineyards, and the inn itself, on the Twenty Mile Creek, in stunning images. Together, they form a book that brings the sensual feast of Niagara to your table. The “Inn on the Twenty Cookbook” contains the buildin |
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Inn on the Twenty $29.95 Used – Bordered by farms and vineyards, Inn on the Twenty, has the best of Niagara at its doorstep. Anna and Michael Olson’s recipes reflect the delights of running a restaurant in one of the world’s most idyllic settings. Photographer Michael Mahovlich captures surrounding orchards, vineyards, and the inn itself, on the Twenty Mile Creek, in stunning images. Together, they form a book that brings the sensual feast of Niagara to your table. The “Inn on the Twenty Cookbook” contains the buildin |
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Inn on the Twenty $187.79 Used – Bordered by farms and vineyards, Inn on the Twenty, has the best of Niagara at its doorstep. Anna and Michael Olson’s recipes reflect the delights of running a restaurant in one of the world’s most idyllic settings. Photographer Michael Mahovlich captures surrounding orchards, vineyards, and the inn itself, on the Twenty Mile Creek, in stunning images. Together, they form a book that brings the sensual feast of Niagara to your table. The “Inn on the Twenty Cookbook” contains the buildin |
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Inn on the Twenty $50.92 New – Bordered by farms and vineyards, Inn on the Twenty, has the best of Niagara at its doorstep. Anna and Michael Olson’s recipes reflect the delights of running a restaurant in one of the world’s most idyllic settings. Photographer Michael Mahovlich captures surrounding orchards, vineyards, and the inn itself, on the Twenty Mile Creek, in stunning images. Together, they form a book that brings the sensual feast of Niagara to your table. The “Inn on the Twenty Cookbook” contains the building |
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Inn on the Twenty $5.72 Used – Bordered by farms and vineyards, Inn on the Twenty, has the best of Niagara at its doorstep. Anna and Michael Olson’s recipes reflect the delights of running a restaurant in one of the world’s most idyllic settings. Photographer Michael Mahovlich captures surrounding orchards, vineyards, and the inn itself, on the Twenty Mile Creek, in stunning images. Together, they form a book that brings the sensual feast of Niagara to your table. The “Inn on the Twenty Cookbook” contains the buildin |
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Inn on the Twenty $29.95 New – Bordered by farms and vineyards, Inn on the Twenty, has the best of Niagara at its doorstep. Anna and Michael Olson’s recipes reflect the delights of running a restaurant in one of the world’s most idyllic settings. Photographer Michael Mahovlich captures surrounding orchards, vineyards, and the inn itself, on the Twenty Mile Creek, in stunning images. Together, they form a book that brings the sensual feast of Niagara to your table. The “Inn on the Twenty Cookbook” contains the building |
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Inn on the Twenty $29.98 Used – Bordered by farms and vineyards, Inn on the Twenty, has the best of Niagara at its doorstep. Anna and Michael Olson’s recipes reflect the delights of running a restaurant in one of the world’s most idyllic settings. Photographer Michael Mahovlich captures surrounding orchards, vineyards, and the inn itself, on the Twenty Mile Creek, in stunning images. Together, they form a book that brings the sensual feast of Niagara to your table. The “Inn on the Twenty Cookbook” contains the buildin |
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Kaiseki: The Exquisite Cuisine of Kyoto’s Kikunoi Restaurant $45 Used – This sumptuously illustrated volume features–in seasonal format–the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine. Murata, the third generation owner/chef of Kyoto’s famed Kikunoi restaurant, includes a glossary of kaiseki terms and exact recipes from the Kikunoi kitchen. |
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Kaiseki: The Exquisite Cuisine of Kyoto’s Restuarant $45 New – This sumptuously illustrated volume features–in seasonal format–the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine. Murata, the third generation owner/chef of Kyoto’s famed Kikunoi restaurant, includes a glossary of kaiseki terms and exact recipes from the Kikunoi kitchen. |
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Kisa Kawakami: Plus Minus Box $40 Used – Kisa Kawakami is an architect and sculptor known in London for his restaurant designs. “Plus Minus Box “includes nine of his meticulous and elegant paper sculptures, created by a language of cutting, folding, seaming and weaving. This is a second edition, in portfolio form, of a work first published in 1986. |
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Kitchen Confidential – The Complete Series $17.99 Imagine Rocco DiSpirito’s THE RESTAURANT in sitcom form–but add a cup of smart humor and a heaping tablespoon of charm. This sadly… |
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Motorola CLP1010 Lightweight Portable Two-Way Radio – 1 Channel $199 The Motorola CLP two-way radio is designed to provide reliable Communications in demanding retail, restaurant, and hospitality environments. CLP’s small, lightweight form factor, simple push-to-talk operation, embedded antenna and small, unobtrusive earpieces combine to deliver a superior solution for businesses that rely on efficient customer service. Clear Audio performance and voice-driven menus make communications easy and-convenient. CLP offers a variety of wear options that allow users to customize for their specific needs. The sleek, Ergonomic design complements any wardrobe or uniform, yet is extremely durable to provide outstanding performance under heavy use. This unique combination of style and function makes the Motorola CLP two-way radio the perfect communications solution for customer service personnel. -Features-Sleek, simple design for retail, hospitality, and restaurant environments – One-button push to talk for ease of use-Clear, strong audio performance for confident communications in noisy environments-Smart Status Glow uses Color to indicate active channel, radio transmit & receive, scan, and Battery status-No external antenna to get in the way or add size and bulk to the radio -Operates on 1 Watt of power and supports 99 UHF exclusive business frequencies-Dependable and durable for long life, more uptime, and lower replacement costs-Li-ion Batteries provide 12-18 hours of talk and listen for service over long shifts-Single-unit chargers provide rapid charging in a compact space-saving design-Multiple wear options allow the user flexibility and freedom -A variety of comfortable earpiece options keep conversations private-Specifications-Frequency Range: UHF 450-470-Channels Capacity: 1-Channel Bandwidth: 12.5 kHz/25.0 kHz-PL: Codes 39 + programmable-DPL: Codes 84-Average Battery Life @ 5/5/90 w/Standard Li-Ion Battery BT60 1130 mAh: 12-RF Output: High 1.0 Watts; Low 0.5 Watts-Di |
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Outstanding Bar and Restaurant Designs $28.5 New – The bars and restaurants presented here are a selection of the lively and playful designs that have sprung up in all the capitals of the world. They form a brilliant kaleidoscope attracting the social set of the moment in a whirlwind of excitement and frivolity. Here the wit and fantasy of such architects and designers as Philippe Stark, Ron Arad or Alfredo Arribas finds free expression. |
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Pat Kuleto $56.4 Used – High Quality Content by WIKIPEDIA articles! Pat Kuleto (born 1945) is an American designer, restaurant impresario, builder, innkeeper, and winemaker, credited with being the first American to bring recognition to restaurant design as a distinct form of interior design. Based in the San Francisco Bay Area, Kuleto had designed nearly 400 restaurants as of late 2009, including some of the most popular fine dining restaurants in the United States.Kuleto has no formal interior design education |
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Pat Kuleto $46.53 Used – High Quality Content by WIKIPEDIA articles! Pat Kuleto (born 1945) is an American designer, restaurant impresario, builder, innkeeper, and winemaker, credited with being the first American to bring recognition to restaurant design as a distinct form of interior design. Based in the San Francisco Bay Area, Kuleto had designed nearly 400 restaurants as of late 2009, including some of the most popular fine dining restaurants in the United States.Kuleto has no formal interior design education |
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Please Drive Around: The International Fast Food Industry (McDonald’s, Burger King, Wendy’s and More) $20.45 Used – Intended for convenience, rapidity and ease, the concept behind fast food is to prepare and serve food very quickly.The term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out or take-away. This book explores the concepts of fast food, junk food and convenience food. Also included is a case study on the McDonald’s fast food enterprise, as well as other major international fast food chains.Project |
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Please Drive Around: The International Fast Food Industry (McDonald’s, Burger King, Wendy’s and More) $19.29 New – Intended for convenience, rapidity and ease, the concept behind fast food is to prepare and serve food very quickly.The term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out or take-away. This book explores the concepts of fast food, junk food and convenience food. Also included is a case study on the McDonald’s fast food enterprise, as well as other major international fast food chains.Project |
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Ristorante Paradiso By Natsume Ono, Illustrated by Natsume Ono $12.99 R to L (Japanese Style). A charming tale of a mother/daughter reunion, a burgeoning romance, and a little restaurant in Rome. In exchange for playing “the daughter of an old friend,” Olga offers Nicoletta a place to live and an apprenticeship at the restaurant. Nicoletta fits in well among the vibrant personalities at Casetta Dell’Orso. She gets along particularly well with the kindly headwaiter, Claudio, a divorced man who, after years, has still never taken off his wedding ring. As Nicoletta’s feelings for Claudio become complicated, she finds a sympathetic ear in Olga, leading the estranged pair to form a friendship neither expected. But as they grow closer, the pressure exerted by the secret they share becomes too much to bear.<BR> |
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Stephanie’s Seasons $27.94 Used – “Stephanie’s Seasons” is a seasonal account of Alexander’s culinary year. Taking the form of a personal diary of her food adventures in 1992, it covers a wide range of ground. There are accounts of a trip to New Orleans, making thousands of jars of produce for the annual Harvest Picnic, the passing of Elizabeth David and her contribution to food writing, cooking during the Los Angeles riots, running a restaurant in a tough recession, spending a month in a beautiful old farmhouse in flood- |
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Sunny Dreams $13.51 Used – On a spring morning in 1925 Sunny Palmer disappears from her baby carriage in Picardy’s restaurant in downtown Winnipeg. It happens in seconds when big sister Violet and her mother wander up to choose their treats from the dessert display. As those first minutes turn to days, months, then years, the Palmer family collapses and gradually glues itself back together in a new form. The Dirty Thirties are in full swing: on a hot summer day in June of 1936 two drifters looking for work turn up |
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Sunny Dreams $63.95 New – On a spring morning in 1925 Sunny Palmer disappears from her baby carriage in Picardy’s restaurant in downtown Winnipeg. It happens in seconds when big sister Violet and her mother wander up to choose their treats from the dessert display. As those first minutes turn to days, months, then years, the Palmer family collapses and gradually glues itself back together in a new form. The Dirty Thirties are in full swing: on a hot summer day in June of 1936 two drifters looking for work turn up i |
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Sunny Dreams $13 Used – On a spring morning in 1925 Sunny Palmer disappears from her baby carriage in Picardy’s restaurant in downtown Winnipeg. It happens in seconds when big sister Violet and her mother wander up to choose their treats from the dessert display. As those first minutes turn to days, months, then years, the Palmer family collapses and gradually glues itself back together in a new form. The Dirty Thirties are in full swing: on a hot summer day in June of 1936 two drifters looking for work turn up |
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Taste the Secret $57.6 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Taste the Secret is the second studio album by the South Californian hip hop trio Ugly Duckling, released on June 16, 2003, by Emperor Norton Records. For the album, Ugly Duckling developed a fictitious fast food chain called Meatshake that served only meat-based food served in shake form. A Web site featuring the restaurant chain was also developed as part of th |
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The Devil’s Larder $1.99 New – These 64 short-short stories by Jim Crace are all about food and appetite in one form or another, including a restaurant that refuses to serve food, a rebellious freezer, a game of “Strip Fondue” at a dinner party, and a middle-aged woman who discovers the pleasures of not only love and sex but food. A New York Times Notable Book for 2001. |
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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 $41.98 Used – This title includes a book & CD-ROM. If you are in the process of starting a new restaurant or are managing an existing food service operation, this is the one book you need to do it right. Always wanted a personal assistant at your disposal? Now you will have one, in book form! Designed to save the food service manager both time and money, you will not know how you got along before without it. For the new and veteran food service operators alike, this book is essentially a unique “surviv |
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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 $58.62 New – If you’re in the process of starting a new restaurant or are managing an existing food service operation, you need this book to do it right. Always wanted a personal assistant at your disposal? Now you will have one, in book form! Designed to save the food service manager both time and money, you won’t know how you got along without it. For the new and veteran food service operators alike, this book is essentially a unique “survival kit” packed with tested advice, practical guidelines and |
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The Italian Wedding $51.35 Used – Settled in London and with their own delicious slice of home in the form of Beppi’s restaurant, “Little Italy,” the Martinelli’s are a typical Italian family–fighting, eating, and loving in equal measure. Now, Pieta’s sister Addolorata is getting married. Since Pieta is a bridal designer it falls to her to make the wedding gown. But she is distracted by a series of family mysteries. Why is her father feuding with another Italian in the neighborhood? Why is her mother so faded and sad? An |
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The Italian Wedding $100.95 New – Settled in London and with their own delicious slice of home in the form of Beppi’s restaurant, “Little Italy,” the Martinelli’s are a typical Italian family–fighting, eating, and loving in equal measure. Now, Pieta’s sister Addolorata is getting married. Since Pieta is a bridal designer it falls to her to make the wedding gown. But she is distracted by a series of family mysteries. Why is her father feuding with another Italian in the neighborhood? Why is her mother so faded and sad? And |
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The Italian Wedding $1.37 Used – Settled in London and with their own delicious slice of home in the form of Beppi’s restaurant, “Little Italy,” the Martinelli’s are a typical Italian family–fighting, eating, and loving in equal measure. Now, Pieta’s sister Addolorata is getting married. Since Pieta is a bridal designer it falls to her to make the wedding gown. But she is distracted by a series of family mysteries. Why is her father feuding with another Italian in the neighborhood? Why is her mother so faded and sad? An |
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The Italian Wedding $1.99 New – Settled in London and with their own delicious slice of home in the form of Beppi’s restaurant, “Little Italy,” the Martinelli’s are a typical Italian family–fighting, eating, and loving in equal measure. Now, Pieta’s sister Addolorata is getting married. Since Pieta is a bridal designer it falls to her to make the wedding gown. But she is distracted by a series of family mysteries. Why is her father feuding with another Italian in the neighborhood? Why is her mother so faded and sad? And |
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The Italian Wedding $0.99 Used – Settled in London and with their own delicious slice of home in the form of Beppi’s restaurant, “Little Italy,” the Martinelli’s are a typical Italian family–fighting, eating, and loving in equal measure. Now, Pieta’s sister Addolorata is getting married. Since Pieta is a bridal designer it falls to her to make the wedding gown. But she is distracted by a series of family mysteries. Why is her father feuding with another Italian in the neighborhood? Why is her mother so faded and sad? An |
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The Physiology of Taste $54.95 New – Brillat – Savarin’s unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a go |
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The Physiology of Taste $17.04 New – Brillat – Savarin’s unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a go |
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The Physiology of Taste $57.95 New – Brillat – Savarin’s unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a go |
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The Physiology of Taste $47.95 New – Brillat – Savarin’s unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a go |
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The Physiology of Taste $45.95 New – Brillat – Savarin’s unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a go |
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The Physiology of Taste $24.05 New – Brillat – Savarin’s unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a go |
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The Physiology of Taste $123.64 New – Brillat – Savarin’s unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a go |
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The Physiology of Taste $52.95 New – Brillat – Savarin’s unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a go |
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The Physiology of Taste $37.95 New – Brillat – Savarin’s unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a go |
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The Physiology of Taste $13.5 Used – Brillat – Savarin’s unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a g |
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The Physiology of Taste $1.94 Used – Brillat – Savarin’s unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a g |
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The Physiology of Taste $11.44 New – Brillat – Savarin’s unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a go |
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The Physiology of Taste $123.64 New – Brillat – Savarin’s unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a go |
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The Physiology of Taste $17.04 Used – Brillat – Savarin’s unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a g |
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Three of Swords $10 Used – Selene McPherson is finally leaving the witch tag behind her. She has a successful restaurant and a happy life. When she draws the Three of Swords card three days in a row, Selene knows trouble is brewing. It comes in the form of a horrific series of murders, starting with her sister’s boyfriend. Police suspect her sister, and in order to clear her, Selene must once more return to the magical world she’d left behind to help Police Chief Adrian Burke find a killer. What she finds is a conn |
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Three of Swords (Magical Mysterious Sisters 1) $47.95 New – Selene McPherson is finally leaving the witch tag behind her. She has a successful restaurant and a happy life. When she draws the Three of Swords card three days in a row, Selene knows trouble is brewing. It comes in the form of a horrific series of murders, starting with her sister’s boyfriend. Police suspect her sister, and in order to clear her, Selene must once more return to the magical world she’d left behind to help Police Chief Adrian Burke find a killer. What she finds is a conne |
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Three of Swords (Magical Mysterious Sisters 1) $40.95 New – Selene McPherson is finally leaving the witch tag behind her. She has a successful restaurant and a happy life. When she draws the Three of Swords card three days in a row, Selene knows trouble is brewing. It comes in the form of a horrific series of murders, starting with her sister’s boyfriend. Police suspect her sister, and in order to clear her, Selene must once more return to the magical world she’d left behind to help Police Chief Adrian Burke find a killer. What she finds is a conne |
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Uncle Bubba’s Savannah Seafood: More than 100 Down-Home Southern Recipes for Good Food and Good Times By Earl Hiers, Foreword by Paula Deen, with Polly Powers Stramm $24 People travel form far and wide to taste the fresh and delicious seafood served at Uncle Bubba’s Oyster House in savannah, but now you can stay home and let chef and owner Earl “Bubba” Hiers treat you to his famous Southern hospitality. His first-ever cookbook tells you how to prepare both the dishes that made his restaurant famous and the home cooking that he and his older sister, Food Network star Paula Deen, grew up eating in their Granny Paul’s kitchen.<P>Learn how to make finger-lickin’ Dixieland favorites like Low Country Boil, Lip-Smackin’-Good Chicken Casserole, Salmon and Grits, and Oyster Stew. Right off the restaurants menu are dishes like BBQ Shrimp, Gumbo, and Shrimp and Grits. And because good cooking seems to run in Bubba’s family, recipes like Raised Biscuits, Kathy’s Dig Deep salad, and Cheesy Squash Casserole come straight from the recipe boxes in the authentic Southern kitchens of Bubba’s grannies, aunts, and friends.<P>Desserts are Bubba’s favorite, and there’s no shortage. Try Aunt Glennis’s version of the classic Dixie staple, Red Velvet Cake, or the Lemon Cheese Cake, which true Southerners know is not a cheesecake at all. There’s also Chocolate Almond Pie, Butterscotch Pound Cake, Bourbon Chocolate Pecan Pie, and three recipes for truly scrumptious desserts that are Paula’s gift to her baby brother. Plus, along with the recipes, you’ll get family stories and photographs that bring Bubba and Paula’s Georgia childhood to life.<P>Like his restaurant, Bubba’s recipes are casual — perfect for summer cookouts and picnics where paper napkins and plastic forks are just fine, and the card playing and story swapping begins when the Chargrilled Oysters are put on the table, and doesn’t end until long after the last bite of Georgia Peach Cake is cleaned from the plate. Soon, just like Bubba, you’ll be spending long afternoons around the grill, bragging on your barbecue and waiting for the Beer Rolls to come out of the oven. |
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Uncle Bubba’s Savannah Seafood: More than 100 Down-Home Southern Recipes for Good Food and Good Times By Earl Hiers, Foreword by Paula Deen, with Polly Powers Stramm $16.99 People travel form far and wide to taste the fresh and delicious seafood served at Uncle Bubba’s Oyster House in savannah, but now you can stay home and let chef and owner Earl “Bubba” Hiers treat you to his famous Southern hospitality. His first-ever cookbook tells you how to prepare both the dishes that made his restaurant famous and the home cooking that he and his older sister, Food Network star Paula Deen, grew up eating in their Granny Paul’s kitchen.<P>Learn how to make finger-lickin’ Dixieland favorites like Low Country Boil, Lip-Smackin’-Good Chicken Casserole, Salmon and Grits, and Oyster Stew. Right off the restaurants menu are dishes like BBQ Shrimp, Gumbo, and Shrimp and Grits. And because good cooking seems to run in Bubba’s family, recipes like Raised Biscuits, Kathy’s Dig Deep salad, and Cheesy Squash Casserole come straight from the recipe boxes in the authentic Southern kitchens of Bubba’s grannies, aunts, and friends.<P>Desserts are Bubba’s favorite, and there’s no shortage. Try Aunt Glennis’s version of the classic Dixie staple, Red Velvet Cake, or the Lemon Cheese Cake, which true Southerners know is not a cheesecake at all. There’s also Chocolate Almond Pie, Butterscotch Pound Cake, Bourbon Chocolate Pecan Pie, and three recipes for truly scrumptious desserts that are Paula’s gift to her baby brother. Plus, along with the recipes, you’ll get family stories and photographs that bring Bubba and Paula’s Georgia childhood to life.<P>Like his restaurant, Bubba’s recipes are casual — perfect for summer cookouts and picnics where paper napkins and plastic forks are just fine, and the card playing and story swapping begins when the Chargrilled Oysters are put on the table, and doesn’t end until long after the last bite of Georgia Peach Cake is cleaned from the plate. Soon, just like Bubba, you’ll be spending long afternoons around the grill, bragging on your barbecue and waiting for the Beer Rolls to come out of the oven. |
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Visual Communication: More Than Meets the Eye $23.74 New – Whether we’re driving on the interstate highway or trying to find a new restaurant in the city, posted signs are our primary tools for navigating the world. In “Visual Communication,” Harry Jamieson offers a thorough analysis of this important form of communication and investigates the intricate processes behind our interaction with signs. In a groundbreaking departure from standard aesthetic and graphic-based analyses, Jamieson probes the complex connection between perception and linguist |
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Visual Communication: More Than Meets the Eye $23.74 Used – Whether we’re driving on the interstate highway or trying to find a new restaurant in the city, posted signs are our primary tools for navigating the world. In “Visual Communication,” Harry Jamieson offers a thorough analysis of this important form of communication and investigates the intricate processes behind our interaction with signs. In a groundbreaking departure from standard aesthetic and graphic-based analyses, Jamieson probes the complex connection between perception and linguis |
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Weddings and Wasabi $9.35 Used – After finally graduating with a culinary degree, Jennifer Lim is pressured by her family to work at her control-freak aunty’s restaurant. But after a family dispute, Jenn is determined to no longer be a doormat and instead starts her own catering company. Her search for a wine merchant brings John into her life-a tall, dark, handsome biker in form-fitting black leather, who’s Hispanic to boot. It would be wonderfully wild to snag a man like that!Shy engineer Edward tentatively tries out h |
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Weddings and Wasabi $9.35 New – After finally graduating with a culinary degree, Jennifer Lim is pressured by her family to work at her control-freak aunty’s restaurant. But after a family dispute, Jenn is determined to no longer be a doormat and instead starts her own catering company. Her search for a wine merchant brings John into her life-a tall, dark, handsome biker in form-fitting black leather, who’s Hispanic to boot. It would be wonderfully wild to snag a man like that!Shy engineer Edward tentatively tries out hi |
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What Diantha Did $42.95 New – Charlotte Perkins Gilman was an early 20th century American social reformer. She wrote non-fiction, poetry, short stories, and novels. This first novel was published in 1909 in serial form. Diantha leaves her fianc to start a housekeeping business. She is quite the businesswoman and is able to include in her business a food delivery service, maid service, restaurant, and hotel. Her goal is to make housekeeping a professional career for working girls. |
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What Diantha Did $3.37 New – Charlotte Perkins Gilman was an early 20th century American social reformer. She wrote non-fiction, poetry, short stories, and novels. This first novel was published in 1909 in serial form. Diantha leaves her fianc to start a housekeeping business. She is quite the businesswoman and is able to include in her business a food delivery service, maid service, restaurant, and hotel. Her goal is to make housekeeping a professional career for working girls. |
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What Diantha Did $35.95 New – Charlotte Perkins Gilman was an early 20th century American social reformer. She wrote non-fiction, poetry, short stories, and novels. This first novel was published in 1909 in serial form. Diantha leaves her fianc to start a housekeeping business. She is quite the businesswoman and is able to include in her business a food delivery service, maid service, restaurant, and hotel. Her goal is to make housekeeping a professional career for working girls. |
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What Diantha Did $45.95 New – Charlotte Perkins Gilman was an early 20th century American social reformer. She wrote non-fiction, poetry, short stories, and novels. This first novel was published in 1909 in serial form. Diantha leaves her fianc to start a housekeeping business. She is quite the businesswoman and is able to include in her business a food delivery service, maid service, restaurant, and hotel. Her goal is to make housekeeping a professional career for working girls. |
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What Diantha Did $3.23 New – Charlotte Perkins Gilman was an early 20th century American social reformer. She wrote non-fiction, poetry, short stories, and novels. This first novel was published in 1909 in serial form. Diantha leaves her fianc to start a housekeeping business. She is quite the businesswoman and is able to include in her business a food delivery service, maid service, restaurant, and hotel. Her goal is to make housekeeping a professional career for working girls. |
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What Diantha Did $57.95 New – Charlotte Perkins Gilman was an early 20th century American social reformer. She wrote non-fiction, poetry, short stories, and novels. This first novel was published in 1909 in serial form. Diantha leaves her fianc to start a housekeeping business. She is quite the businesswoman and is able to include in her business a food delivery service, maid service, restaurant, and hotel. Her goal is to make housekeeping a professional career for working girls. |
