How To Run A Successful Restaurant & Hotel Business

Plan Your Commercial Kitchen Design From Before

If you are in a plan to go for commercial kitchen, you need to plan your commercial kitchen design in a proper manner. You should think about the management of space for different functional areas from before. This will help you progress in a proper fashion. Be it a top quality food hub or a small cafeteria, for any kind of commercial kitchen you need to do a proper planning.

You can jot down the things for which you will use your commercial kitchen for. There are many commercial kitchens which start off well but ultimately fail due to lack of proper planning and improper Restaurant Kitchen design.

The entrance, the receiving area, the kind of equipment, the number of tables and chairs will all be a part of your commercial kitchen design. When you plan from before you will be assured that there is adequate space for all kinds of functions including toilet, office and storage space.

You may plan a budget in accordance with the design you have planned. You can estimate your budget by multiplying the square footage of your project with the cost of the industry standard area. However, do keep an alternative plan with you as well so that if your first plan does not work out well you can go for the other one.

Heating, ventilation as well as air conditioning should all be part of your commercial kitchen design. The material of the color, the fabric and the finish should be decided by you and your designer together. You can also incorporate some theme in accordance with your design.

Do not forget your papers. The papers will deal with the health and safety of your commercial kitchen and this will help you to remain safe from all sides.

You should give sufficient time to your commercial kitchen project. Before the process of construction is started, have a look into the plan review. If you feel that there is any need of change, you should try to do it then and there. It is very difficult to make changes after the work gets started.

Make investments in those things which you need necessarily. Some equipment may look stunning but ultimately they may not serve any purpose of yours. In that case your investment will be absolutely useless. Go for simple but efficient kitchen with standard equipments.

Thus you will have to think about every little detail before you start your commercial kitchen. Therefore make your commercial kitchen design in such a manner so that it runs smoothly in future.

About the Author

If you are in search of someone who can help you in your commercial kitchen design, then garnersfoodserviceequipment.co.uk is the ideal choice for you. They represent quality and integrity and would provide you the best design with the best customer satisfaction as far as restaurant kitchen design is concerned. Thus for a professional solution, you can always come to the Garners Brand.

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Start & Run a Home-Based Food Business (Start and Run a…) $14.08 Are you one of the many people who dream of making a profit selling your own homemade foods? Now, with this one-of-a-kind, easy-to-follow guide, you can realize your home-based food business dreams! With over 25 years’ experience, author Mimi Shotland Fix takes you step-by-step through the process of starting and running a part time or full time food business. Whether you’ve always envisioned your…

The Restaurant Manager’s Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition – With Companion CD-ROM $39.97 The multiple award-winning Restaurant Manager s Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regula…

Start Your Own Food Truck Business: Cart, Trailer, Kiosk, Standard and Gourmet Trucks, Mobile Catering and Bustaurant $10.38 Satisfy Your Hunger for Success At over a billion dollars, the food industry is evolving, creating new trends and new opportunities for eager entrepreneurs like you. Learn how you can become a part of one of the hottest and most affordable food businesses—mobile food. From gourmet food to all-American basics and hot dog wagons to bustaurants, get the delicious details behind starting a food truc…

Restaurant Empire $2.50 Restaurant Empire takes you on a journey from junior chef to major player in the restaurant business! Create the restaurant chain you’ve always dreamed of with this fun simulation!…

Gourmania 2: Kitchen Confidential – Bonus Edition $5.99 Turn the tables on your competition, by using your hidden object skills and more to build culinary empires in this Special Edition of Gourmania 2 that also includes the Bonus Games Gourmania 1, Mystery Cookbook, and Four Corners of the World for one delicious price! Gourmania 2: Kitchen Confidential serves up a smorgasbord of seek-and-find fun as you build and manage restaurants around the world. …

In the Kitchen $4.99 At the once-splendid Imperial Hotel, executive chef Gabriel Lightfoot is trying to run a tight kitchen. But his integrity, to say nothing of his sanity, is under constant challenge from the competing demands of an exuberantly multinational staff, a gimlet-eyed hotel management, and business partners with whom he is secretly planning a move to a restaurant of his own. Despite the pressures, all his hard work looks set to pay off. Until the discovery of a porter’s dead body in the kitchen appears to tip the scales. It is a small death, a lonely death – but it is enough to disturb the tenuous balance of Gabe’s life. Enter Lena, an eerily attractive young woman mysteriously tied to the death of the porter. Under her spell, Gabe makes a decision the consequences of which strip him bare, changing the course of the life he knows – and the future he thought he wanted.

Run, John, Run $5.83 Do you like shopping? John does. When Janet and John go to the big department store, Janet says, ‘I’m going to have a look around the kitchen department. I’ll see you back here in half an hour.’ Janet has bought some new kitchen scissors. Janet says, ‘Have you been a good boy?’ ‘Yes,’ says John. ‘I saw Mrs. Llewellyn. She was complaining that her husband wasn’t very well served in the trouser department and said that I looked like a man who knew how to treat a lady properly. After that I saw Mrs. Steward. She said she was always on the lookout for a partner with good ballroom and asked if I’d like to come to her special club and learn how to Mazurka’. Do you know how to get scissors out of plastic packaging in under a second? Janet does. See Janet chase John. Run John, run. During its transmission, 8 million listeners to BBC Radio 2′s Wake Up To Wogan were beguiled and bewitched by the naughty but nice adventures of John and his wife Janet. As a favourite segment, the stories moved with Terry Wogan to his new Sunday morning show, Weekend Wogan. In the style of children’s stories of yesteryear, John gets up to all sorts. Then he tells Janet all about his day, by which time every perfectly innocent big end, back passage and stiff one acquires a whole new meaning. This second instalment promises even more devilish double entendres, with over seventy new stories to tickle your funny bones.

Run $2.88 Tonight, they"re reading the names of those to be killed on the Emergency Broadcast System. You"re listening over the radio in your kitchen, and they"ve just read yours. Your name is Jack. You have a wife, daughter, and a young son. People are coming to kill you and your family. You don"t know why, but you don"t have time to think about that any more. You only have time to run.

Run For It $11.99 Theo Gordimer is a classic 13-year-old couch potato: he prefers video games and TV shows to playing sports. Then his favorite aunt is diagnosed with cancer. Theo wants to do something to help her but what? Then his friend Paul tells him about a 5K road race coming up. The money collected from the race goes toward cancer research. Theo panics: running the race seems like the perfect way to help out his aunt but 5K is more than three miles! Theo can barely run a quarter of one mile without having to stop. How will he be able to finish the race?

Running a Restaurant For Dummies $11.99 Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for wannabe restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you’ll find all the advice you need to start and run a successful restaurant. Even if you don’t know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it do better, Running a Restaurant For Dummies offers unbeatable tips and advice of bringing in hungry customers. From start to finish, you’ll learn everything you need to know to succeed: Put your ideas on paper with a realistic business plan Attract investors to help get the business off the ground Be totally prepared for your grand opening Make sure your business is legal and above board Hire and train a great staff Develop a delicious menu If you’re looking for expert guidance from people in the know, then Running a Restaurant For Dummies is the only book you need. Written by Michael Garvey, co-owner of the famous Oyster Bar at Grand Central, with help from writer Heather Dismore and chef Andy Dismore, this book covers all the bases, from balancing the books to training staff and much more: Designing and theme and a concept Taking over an existing restaurant or buying into a franchise Stocking and operating a bar Working with partners and other investors Choose a perfect location Hiring and training an excellent staff Pricing menu items Designing the interior of the restaurant Purchasing and managing supplies Marketing your restaurant to customers If you’re looking for a new career as a restaurateur, or you need new ideas for your struggling restaurant, Running a Restaurant For Dummies offers expert advice in a fun, friendly format. Packed with practical advice and expert wisdom on every aspect of the food service business, this guide is all you need to get cooking.

Jasper’s Kitchen Cookbook: Italian Recipes and Memories from Kansas City’s Legendary Restaurant $4.99 For 55 years, Jasper’s has been a Kansas City staple, a tradition, and a beloved family-run institution. Now fans can get the Jasper’s taste at home with more than 100 classic and contemporary Italian recipes in Jasper’s Kitchen Cookbook: Italian Recipes and Memories from Kansas City’s Legendary Restaurant. Jasper Mirabile, Jr., chef and owner, offers his secrets to cooking all the favorites. From appetizers like Artichoke Bambolinis, to soups and salads such as Asparagus Soup with Crispy Prosciutto and Sicilian Olive Salad, and from entrees like Truffled Macaroni and Cheese and Osso Buco Milanese, to desserts like Tartufo and Espresso and Chocolate Torte, Jasper’s Kitchen Cookbook fills home kitchens with rich, delicious Italian flavors.

An Edge In The Kitchen $12.39 Why are most of us so woefully uninformed about our kitchen knives? We are intimidated by our knives when they are sharp annoyed by them when they are dull and quietly ashamed that we don’t know how to use them with any competence. For a species that has been using knives for nearly as long as we have been walking upright that’s a serious problem. An Edge in the Kitchen is the solution an intelligent and delightful debunking of the mysteries of kitchen knives once and for all. If you can stack blocks you can cut restaurant-quality diced vegetables. If you can fold a paper airplane you can sharpen your knives better than many professionals. Veteran cook Chad Ward provides an in-depth guide to the most important tool in the kitchen including how to choose the best kitchen knives in your price range practical tutorials on knife skills a step-by-step section on sharpening and more–all illustrated with beautiful photographs throughout. Along the way you will discover what a cow sword is and why you might want one; why chefs are abandoning their heavy knives in droves; and why the Pinch and the Claw strange as they may sound are in fact the best way to make precision vegetable cuts with speed and style. An Edge in the Kitchen is the one and only guide to the most important tool in the kitchen.

Kitchen Table Tycoon: How To Make It Work As A Mother And An Entrepreneur $12.99 Are you eager to combine the roles of mother and entrepreneur but wondering how to get started? If so you are not alone. Many mothers are starting up on their own eager to cut out the nursery fees and see more of their kids. If that sounds like your dream this book can help make it a reality. Having worked from home for 16 successful years Anita Naik can give you the true nitty-gritty details on what it really means to start and run a business from your kitchen table including: * How to find out if you’re suited to working on your own * How to deal with mummy versus work guilt * How to juggle family work and YOU time * And where to go for support help and advice Kitchen Table Tycoon also shows you how to research a business idea find your start-up costs and navigate your way through the inevitable ups and downs. With inspiring stories and advice from successful entrepreneurial mothers even the most nervous of mumpreneurs can learn how to have a great business and a great life.Are you eager to combine the roles of mother and entrepreneur but wondering how to get started? If so you are not alone. Many mothers are starting up on their own eager to cut out the nursery fees and see more of their kids. If that sounds like your dream this book can help make it a reality. Having worked from home for 16 successful years Anita Naik can give you the true nitty-gritty details on what it really means to start and run a business from your kitchen table including: * How to find out if you’re suited to working on your own * How to deal with mummy versus work guilt * How to juggle family work and YOU time * And where to go for support help and advice Kitchen Table Tycoon also shows you how to research a business idea find your start-up costs and navigate your way through the inevitable ups and downs. With inspiring stories and advice from successful entrepreneurial mothers even the most nervous of mumpreneurs can learn how to have a great business and a great life.

See How They Run $1.99 This book will help you understand our country’s most important decision-making process – voting. It will also explain how and why you just might want to get involved. Democracy is serious business. But that doesn’t mean you can’t laugh and learn at the same time.

Kitchen Con: Writing on the Restaurant Racket $1.99 In this tart, tautly written, hilariously funny insider look at the restaurant business, Trevor White offers an impassioned, unbiased exposé of the world of dining out. From the most fashionable tables in New York, London, and Paris to local fast-food chains, he takes us behind the scenes and demonstrates that all too often we are being conned or cowed by overrated, egomaniacal chefs, pretentious waiters, and self-important critics, whose cursory evaluations and often prejudiced reviews can sound the death knell of a worthy eatery. A scathing attack on gourmet dogma, White’s defiantly populist critique of today’s restaurant culture redefines the dining room as a place in which people have the right to be satisfied rather than intimidated. Included, too, is a fascinating conversation between celebrity chef Anthony Bourdain and the author, where both reveal their respective viewpoints on the culinary world.

Sparks in the Kitchen $9.99 From Katy Sparks, who dazzled a devoted clientele at her restaurant QuiltyÂ’s in New York City, here is a wonderfully creative collection of recipes and culinary wisdom. It is a book for people who love to cook, enabling you to put to work in your own kitchen the secrets and inspirations a gifted chef can offer, particularly one who now cooks at home for her own family. From snacks, small plates, and cocktails to relishes and desserts, Sparks makes it clear that good ingredients are all-important. So she offers guidelines on what to buy seasonally, how best to judge freshness, and how to store foods effectively. She loves to combine flavors in unexpected ways, utilizing a wide range of spices and coaxing the essence from fresh herbs and zests.

How to Drink $11.09 In the past few decades many of us have become sophisticated about food but we have not given the same attention to what we drink. In How to Drink Victoria Moore aims to redress the balance by showing how to drink well throughout the seasons and at all times of day. She explains how to make the most delicious coffee and juices; how to choose wine that complements your food; and how to make cocktails for every occasion–whether to serve a garden barbecue as a cold weather aperitif or just to unwind with at the end of the day. Here are recipes for mint juleps in the spring sloe gin in the autumn hot buttered rum in the winter and year-round showstoppers including the world's best gin and tonic. Moore is also an impassioned advocate of unfairly maligned drinks such as sherry Campari and saki and gives fascinating historical background on different spirits as well as invaluable advice on creating your home bar. How to Drink is a hugely readable browseable and authoritative handbook whose aim is to inform entertain and crucially make sure you can find the right drink at the right time. "It doesn't need to be either difficult or expensive to drink as well as you eat it just requires a little care…" "A splendid book. Victoria Moore is quite right–it's not how much you drink but how you drink." –Fergus Henderson chef and co-owner St. Johns Restaurant "I loved How to Drink . For the first time in years I have broken open a bottle of vodka for a Bloody Mary remembered how much better mulled cider is than mulled wine drawn a fresh kettle for tea…" –Joanna Weinberg author of How to Feed Your Friends with Relish "Anyone who loves their food should heed this unmatchable tutorial in the art of enjoying drink; Victoria Moore succinctly puts every sip in lively context banishing the guilt from the pleasure of it all." –Rose Prince author of The New English Kitchen

In the Kitchen: A Novel $6.59 Monica Ali, nominated for the Man Booker Prize, the Los Angeles Times Book Prize, and the National Book Critics Circle Award, has written a follow-up to Brick Lane that will further establish her as one of England’s most compelling and original voices. Gabriel L ightfoot is an enterprising man from a northern E ngland mill town, making good in London. As executive chef at the once-splendid Imperial H otel, he is trying to run a tight kitchen. But his integrity, to say nothing of his sanity, is under constant challenge from the competing demands of an exuberant multinational staff, a gimlet-eyed hotel management, and business partners with whom he is secretly planning a move to a restaurant of his own. D espite the pressures, all his hard work looks set to pay off. Until a worker is found dead in the kitchen’s basement. It is a small death, a lonely death — but it is enough to disturb the tenuous balance of Gabe’s life. Elsewhere, Gabriel faces other complications. His father is dying of cancer, his girlfriend wants more from their relationship, and the restaurant manager appears to be running an illegal business under Gabe’s nose. Enter L ena, an eerily attractive young woman with mysterious ties to the dead man. U nder her spell, Gabe makes a decision, the consequences of which strip him naked and change the course of the life he knows — and the future he thought he wanted. Readers and reviewers have been stunned by the breadth of humanity in Monica Ali’s fiction. S he is compared to D ickens and called one of three British novelists who are "the voice of a generation" by Time magazine. In the Kitchen is utterly contemporary yet has all the drama and heartbreak of a great nineteenth-century novel. Ali is sheer pleasure to read, a truly magnificent writer.

In The Kitchen: A Novel $5.89 Monica Ali, nominated for the Man Booker Prize, the Los Angeles Times Book Prize, and the National Book Critics Circle Award, has written a follow-up to Brick Lane that will further establish her as one of England’s most compelling and original voices. Gabriel L ightfoot is an enterprising man from a northern E ngland mill town, making good in London. As executive chef at the once-splendid Imperial H otel, he is trying to run a tight kitchen. But his integrity, to say nothing of his sanity, is under constant challenge from the competing demands of an exuberant multinational staff, a gimlet-eyed hotel management, and business partners with whom he is secretly planning a move to a restaurant of his own. D espite the pressures, all his hard work looks set to pay off. Until a worker is found dead in the kitchen’s basement. It is a small death, a lonely death — but it is enough to disturb the tenuous balance of Gabe’s life. Elsewhere, Gabriel faces other complications. His father is dying of cancer, his girlfriend wants more from their relationship, and the restaurant manager appears to be running an illegal business under Gabe’s nose. Enter L ena, an eerily attractive young woman with mysterious ties to the dead man. U nder her spell, Gabe makes a decision, the consequences of which strip him naked and change the course of the life he knows — and the future he thought he wanted. Readers and reviewers have been stunned by the breadth of humanity in Monica Ali’s fiction. S he is compared to D ickens and called one of three British novelists who are "the voice of a generation" by Time magazine. In the Kitchen is utterly contemporary yet has all the drama and heartbreak of a great nineteenth-century novel. Ali is sheer pleasure to read, a truly magnificent writer.

The Hacienda: How Not To Run A Club $5.99 Peter Hook as co-founder of Joy Division and New Order has been shaping the course of popular music for thirty years. He provided the propulsive bass guitar melodies of ‘Love Will Tear Us Apart’ and the bestselling 12-inch single ever ‘Blue Monday’ among many other songs. As co-owner of Manchester’s Hacienda club Hook propelled the rise of acid house in the late 1980s then suffered through its violent fall in the 1990s as gangs drugs greed and a hostile police force destroyed everything he and his friends had created. This is his memory of that era and ‘it’s far sadder funnier scarier and stranger’ than anyone has imagined. As young and naive musicians the members of New Order were thrilled when their record label Factory opened a club. Yet as their career escalated they toured the world and had top ten hits their royalties were being ploughed into the Hacienda and they were only being paid £20 per week. Peter Hook looked back at that exciting and hilarious time to write HACIENDA. All the main characters appear – Tony Wilson Barney Shaun Ryder – and Hook tells it like it was – a rollercoaster of success money confusion and true faith.

The Hacienda: How Not to Run a Club $4.99 Peter Hook as co-founder of Joy Division and New Order has been shaping the course of popular music for thirty years. He provided the propulsive bass guitar melodies of ‘Love Will Tear Us Apart’ and the bestselling 12-inch single ever ‘Blue Monday’ among many other songs. As co-owner of Manchester’s Hacienda club Hook propelled the rise of acid house in the late 1980s then suffered through its violent fall in the 1990s as gangs drugs greed and a hostile police force destroyed everything he and his friends had created. This is his memory of that era and ‘it’s far sadder funnier scarier and stranger’ than anyone has imagined. As young and naive musicians the members of New Order were thrilled when their record label Factory opened a club. Yet as their career escalated they toured the world and had top ten hits their royalties were being ploughed into the Hacienda and they were only being paid £20 per week. Peter Hook looked back at that exciting and hilarious time to write HACIENDA. All the main characters appear – Tony Wilson Barney Shaun Ryder – and Hook tells it like it was – a rollercoaster of success money confusion and true faith.

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.

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.

How to Open and Run a Successful Restaurant $4.52 Used – This book is for anyone about to take the big step into becoming an independent restaurant owner. In it successful restaurateur Christopher Egerton-Thomas tells readers everything he knows about starting and running a successful restaurant–from coming up with a winning concept, choosing a location, and equipping a kitchen, to designing the menu, decorating the dining room, and managing a staff.

How to Open and Run a Successful Restaurant $11.56 New – This book is for anyone about to take the big step into becoming an independent restaurant owner. In it successful restaurateur Christopher Egerton-Thomas tells readers everything he knows about starting and running a successful restaurant–from coming up with a winning concept, choosing a location, and equipping a kitchen, to designing the menu, decorating the dining room, and managing a staff.

How to Open and Run a Successful Restaurant $101.95 New – This book is for anyone about to take the big step into becoming an independent restaurant owner. In it successful restaurateur Christopher Egerton-Thomas tells readers everything he knows about starting and running a successful restaurant–from coming up with a winning concept, choosing a location, and equipping a kitchen, to designing the menu, decorating the dining room, and managing a staff.

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.

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.