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Built to Last 100 Year Old Hotels West of the Mississippi

Built to Last 100  Year Old Hotels West of the Mississippi Author Stanley Turkel
ISBN-10 9781524674212
Release 2017-05-23
Pages 312
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This volume completes my three books about hundred-year-old hotels in the United States: Built to Last: 100+ Year-Old Hotels in New York (2009): 32 Hotels Built to Last: 100+ Year-Old Hotels East of the Mississippi (2011): 86 Hotels Built to Last: 100+ Year-Old Hotels West of the Mississippi (2017): 60 Hotels This trilogy describes 178 hotels in the United States that are each more than a hundred years old and fifty rooms or larger. The fascinating stories about their creation and the people who nurtured them represent great American business history. They should be a required reading for every hotel owner, general manager, hotel employee, and student of hotel management. Every hotel in the country should have copies on hand to distribute to hotel guests.



Fundamentals of Business Statistics

Fundamentals of Business Statistics Author David Ray Anderson
ISBN-10 9781111221270
Release 2010-12-29
Pages 672
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Trust the latest version of this market-leading essentials text to introduce sound statistical methodology in a proven applications setting. FUNDAMENTALS OF BUSINESS STATISTICS, 6e, International Edition includes all of the strengths of the best-selling parent text, with a streamlined focus on the core topics and a concise presentation that is easy for students to follow.This reader-friendly introduction to business statistics offers a wealth of real-world examples, proven methods, and application exercises that clearly demonstrate how statistics can inform decisions and suggest solutions to contemporary business problems. The authors' signature problem-scenario approach and numerous exercises in every chapter show students how to apply statistical methods in practical business situations. In addition, the Sixth Edition includes new case problems, methods, applications, and self-test exercises to help students' master key formulas and apply their knowledge.Optional updated chapter appendices highlight Excel® 2007 and Minitab® 15 popular commercial software, giving you the choice of integrating or omitting computer coverage in your course. This edition's concise approach and comprehensive support package, now including CengageNOW course management system, provides everything you need for an effective statistics course that prepares students for the essentials of statistics success in business today.



Statistics for Business Economics Revised

Statistics for Business   Economics  Revised Author David R. Anderson
ISBN-10 9781337094160
Release 2017-02-21
Pages 50
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Get more out of learning statistics than simply the ability to solve equations. Discover how statistical information enables strong decisions in today’s business world with STATISTICS FOR BUSINESS AND ECONOMICS, REVISED 13E. Sound methodology combines with a proven problem-scenario approach, and meaningful applications for the most powerful approach to mastering critical statistical concepts. This edition’s prestigious author team brings together more than 25 years of unmatched experience to this thoroughly updated book. More than 350 real business examples, timely cases, and memorable exercises present the latest statistical data and business information with unwavering accuracy. To ensure the most relevant coverage, this edition introduces how to use today’s most popular commercial statistical software programs, including Minitab 17 and Excel 2016. Trust this edition for the statistics background needed for business success. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Flour Water

Flour   Water Author Thomas McNaughton
ISBN-10 9781607744719
Release 2014-09-30
Pages 288
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An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.



Le Bernardin Cookbook

Le Bernardin Cookbook Author Eric Ripert
ISBN-10 9780553419122
Release 2014-06-25
Pages 384
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Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert. The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook. Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef: "Gilbert was not a classically trained chef," she says. "He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he'd never made a hollandaise or a béarnaise. He focused on flavors that were delicate, subtle, herb-infused." Today, Chef Eric Ripert carries on that tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts. Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.



Plunkett s Airline Hotel Travel Industry Almanac 2009

Plunkett s Airline  Hotel   Travel Industry Almanac 2009 Author Jack W. Plunkett
ISBN-10 9781593921194
Release 2008-09
Pages 483
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The travel industry has been through exceptional upheaval and change. Plunkett's Airline, Hotel & Travel Industry Almanac will be your complete guide to this fascinating industry. After reeling from the effects of the September 11, 2001 tragedies, the travel business is now emerging as a more streamlined, efficient and focused industry. Many of the biggest, most successful firms are becoming extremely global in nature. Meanwhile, most airlines are struggling to return to profitability, while low-cost providers Southwest Airlines and JetBlue continue to set the standard for air travel. Deregulation is opening up huge travel markets in India and China. On the hotel side, massive management firms, development companies and real estate investment trusts are gaining in scale and influence. The booking of travel online is perhaps the most successful niche of all of the world's e-commerce efforts. Consumers use the Internet to become better informed and to seek bargains. Online sites like Travelocity, Priceline and Orbitz steer millions of consumers toward specific airlines and hotels in a manner that lowers prices and improves satisfaction among consumers. The exciting new reference book (which includes a fully-featured database on CD-ROM) will give you access to the complete scope of the travel industry, including: Analysis of major trends; Market research; Statistics and historical tables; Airlines; Hotel operators; Entertainment destinations such as resorts and theme parks; Tour operators; The largest travel agencies; E-commerce firms; Cruise lines; Casino hotels; Car rental; and much, much more. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package. It contains thousands of contacts for business and industry leaders, industry associations, Internet sites and other resources. This book also includes statistical tables, a travel industry glossary, industry contacts and thorough indexes. The corporate profile section of the book includes our proprietary, in-depth profiles of over 300 leading companies in all facets of the travel industry. Purchasers of either the book or PDF version can receive a free copy of the company profiles database on CD-ROM, enabling key word search and export of key information, addresses, phone numbers and executive names with titles for every company profiled.



Colonel Sanders and the American Dream

Colonel Sanders and the American Dream Author Josh Ozersky
ISBN-10 9780292723825
Release 2012-04-15
Pages 144
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Attempts to biographize corporate mascot and real human being Harland Sanders better known as Colonel Sanders, the man who started what would become the restaurant chain Kentucky Fried Chicken.



Bouchon

Bouchon Author Thomas Keller
ISBN-10 9781579657543
Release 2016-10-25
Pages 360
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Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.



The Man Who Changed the Way We Eat

The Man Who Changed the Way We Eat Author Thomas McNamee
ISBN-10 9781439191514
Release 2012-05-08
Pages 352
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In the 1950s, America was a land of overdone roast beef and canned green beans—a gastronomic wasteland. Most restaurants relied on frozen, second-rate ingredients and served bogus “Continental” cuisine. Authentic French, Italian, and Chinese foods were virtually unknown. There was no such thing as food criticism at the time, and no such thing as a restaurant critic. Cooking at home wasn’t thought of as a source of pleasure. Guests didn’t chat around the kitchen. Professional equipment and cookware were used only in restaurants. One man changed all that. From the bestselling author of Alice Waters and Chez Panisse comes the first biography of the passionate gastronome and troubled genius who became the most powerful force in the history of American food—the founding father of the American food revolution. From his first day in 1957 as the food editor of the New York Times, Craig Claiborne was going to take his readers where they had never been before. Claiborne extolled the pleasures of exotic cuisines from all around the world, and with his inspiration, restaurants of every ethnicity blossomed. So many things we take for granted now were introduced to us by Craig Claiborne—crème fraîche, arugula, balsamic vinegar, the Cuisinart, chef’s knives, even the salad spinner. He would give Julia Child her first major book review. He brought Paul Bocuse, the Troisgros brothers, Paul Prudhomme, and Jacques Pépin to national acclaim. His $4,000 dinner for two in Paris was a front-page story in the Times and scandalized the world. And while he defended the true French nouvelle cuisine against bastardization, he also reveled in a well-made stew or a good hot dog. He made home cooks into stars—Marcella Hazan, Madhur Jaffrey, Diana Kennedy, and many others. And Craig Claiborne made dinner an event—whether dining out, delighting your friends, or simply cooking for your family. His own dinner parties were legendary. Craig Claiborne was the perfect Mississippi gentleman, but his inner life was one of conflict and self-doubt. Constrained by his position to mask his sexuality, he was imprisoned in solitude, never able to find a stable and lasting love. Through Thomas McNamee’s painstaking research and eloquent storytelling, The Man Who Changed the Way We Eat unfolds a history that is largely unknown and also tells the full, deep story of a great man who until now has never been truly known at all.



State Bird Provisions

State Bird Provisions Author Stuart Brioza
ISBN-10 9781607748441
Release 2017
Pages 368
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The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.



Marketing Michelin

Marketing Michelin Author Stephen L. Harp
ISBN-10 0801866510
Release 2001-11-13
Pages 356
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Harp uses the familiar figure of Bibendum and the promotional campaigns designed around him to analyze the cultural assumptions of "belle-epoque" France, including representations of gender, race and class. He also considers Michelin's efforts to promote automobile tourism in France and Europe through its famous "Red Guide" (first introduced in 1900), noting that, in the aftermath of World War I, the company sold tour guides to the battlefields of the Western Front and favourably positioned France's participation in the war as purely defensive and unavoidable. Throughout this period, the company successfully identified the name of Michelin with many aspects of French society, from cuisine and local culture to nationalism and colonialism.



Farm to Fable

Farm to Fable Author Robert Grillo
ISBN-10 1940184347
Release 2016-10-01
Pages 200
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Why do the vast majority of us continue to consume animals when we could choose otherwise? What are the cultural forces that drive our food choices?Our beliefs about eating animals remain, in mainstream culture, largely unexamined, and therefore unchallenged, Robert Grillo argues. In this significant book, he attempts to uncover what drives our food choices, and specifically how the fictions of popular culture -- literature, movies, TV -- continually reinforce our current beliefs and behaviour. The insights revealed in Farm to Fable will be of great value and interest to seasoned animal advocates as well as casual readers.



The Prophets of Smoked Meat

The Prophets of Smoked Meat Author Daniel Vaughn
ISBN-10 9780062202956
Release 2013-05-14
Pages 384
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The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue. From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.



On the Line

On the Line Author Eric Ripert
ISBN-10 1579653693
Release 2008
Pages 239
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A behind-the-scenes look at the inner workings of a top New York restaurant goes into the kitchens to capture the everyday drama, crises, organization, and culinary expertise of Le Bernardin, in a volume that also includes some of the institution's signature modern French dishes.



A Return to Cooking

A Return to Cooking Author Eric Ripert
ISBN-10 9781579653934
Release 2009-05-01
Pages 330
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Essays on topics ranging from the handling of raw fish and the power of vinaigrette to the virtues of Tabasco highlight this cookbook which features more than 125 recipes reflecting the various seasons in four different locales.



The Fish Sauce Cookbook

The Fish Sauce Cookbook Author Veronica Meewes
ISBN-10 9781449471583
Release 2015-09-08
Pages 144
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Move over Sriracha, fish sauce is the most popular ingredient in town. Long used as a key umami flavor in Asian cooking, now prominent chefs from across the country are using fish sauce in new and unexpected ways to flavor their recipes. It was recently included in Bon Appetit's list of pantry essentials and appears on tables at Michelin Star-rated restaurants. Last year, the European Union started recognizing fish sauce from the Vietnam island of Phu Quoc as a "Protected Designation of Origin," along the lines of Champagne for sparkling wine or Parmigiano-Reggiano for hard Italian cheese. Discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny cooking liquid. Home cooks will delight in the variety of recipes in the book, starting with the formula for making homemade fish sauce before moving onto slow-roasted meats and classic Italian pasta dishes, craft cocktails, salad dressings, and even desserts. Fifty recipes using fish sauce culled from today's most innovative chefs and food personalities from around the globe include: Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer's Market Vegetables with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce Vinaigrette from Jon Shook and Vinny Dotolo.



This Is Camino

This Is Camino Author Russell Moore
ISBN-10 9781607747291
Release 2015-10-13
Pages 272
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A cookbook about the unique, fire-based cooking approach and ingredient-focused philosophy of Camino restaurant in Oakland, CA, with approximately 100 recipes. Russ and Allison first opened the doors to Camino restaurant in Oakland, California, just as recession forced would-be diners home. Faced with a walk-in refrigerator full of uneaten food and an idling staff, they got industrious—canning, preserving, brining. This efficiency borne out of necessity soon became the driver of innovation for Camino’s cooking and the marker of a truly waste-free kitchen. But Camino is not all prudence and grandmotherly frugality. There’s the smoldering fire at the heart of the restaurant, which likely has a whole lamb leg dangling from a string, turning as it roasts perfectly, its fat seasoning a pot of fresh garbanzo beans underneath. Or, eggplants grilling for a smoky and complex ratatouille. Or, fresh fig leaves browning over the hot embers for a surprising and unforgettable grilled fig leaf ice cream. The pared down approach to ingredients at Camino opens up a world of layered flavors and ingenuity—sophisticated but direct, revelatory and, in its own way, revolutionary. This Is Camino is an extension of the brilliance of the restaurant, full of deep knowledge, good humor, and delicious food. From the Hardcover edition.