Wiley: All New Culinary & Hospitality Titles

God in a Cup: The Obsessive Quest for the Perfect Coffee

Michaele Weissman — Mon, 05 May 2008 04:00:00 GMT

God in a Cup

Betty Crocker Outdoor Food: 100 Recipes for the Way You Really Cook

Betty Crocker — Mon, 28 Apr 2008 04:00:00 GMT

Take the Party Outside!

100 Best Vegetarian Recipes

Carol Gelles — Mon, 28 Apr 2008 04:00:00 GMT

Easy Meatless Dishes for Everyday Meals

This irresistible little book presents 100 essential vegetarian recipes-easy, delicious, wonderfully adaptable dishes that you're guaranteed to love, from Green and White Lasagna to Indonesian Vegetable Stew. Updating dishes from the author's classic, award-winning 1,000 Vegetarian Recipes, it's a must-have kitchen companion, whether you enjoy meatless meals occasionally or you are a devoted vegetarian.

Betty Crocker Simply Dessert: 100 Recipes for the Way You Really Cook

Betty Crocker — Mon, 28 Apr 2008 04:00:00 GMT

Treat Yourself to Something Sweet!

Vegetarian Times Fast and Easy: Great Food You Can Make in Minutes

Vegetarian Times Magazine — Mon, 21 Apr 2008 04:00:00 GMT

Vegetarian Times Fast and Easy

In today's world, getting healthy meals on the table fast is the name of the game. This new cookbook from the editors of Vegetarian Times makes it a cinch to prepare tasty meatless meals in record time. Most of the 250 recipes you'll find inside can be ready in 15 or 30 minutes, and none take longer than 45. Even better, these recipes are guaranteed delicious.

Without Reservations: How to Make Bold, Creative, Flavorful Food at Home

Joey Altman, Jennie Schacht — Mon, 14 Apr 2008 04:00:00 GMT

Praise for Without Reservations

"In this enticing book, Joey Altman shows us that with the proper techniques, the knowledge and craftsmanship of the professional chef can be translated to the home kitchen with great menus."
—Jacques Pépin

"I am lucky enough to be able to cook with Joey quite a bit, and I promise you, Joey knows food. With this book, we are lucky to bring his expertise into our own kitchens."

Backstage with Julia: My Years with Julia Child

Nancy Verde Barr — Mon, 14 Apr 2008 04:00:00 GMT

You’ll love this intimate portrait of the inimitable Julia Child by Nancy Verde Barr, her executive chef and friend for twenty-four years. Brimming with anecdotes, memorabilia, and snapshots, Backstage with Julia conveys Julia’s generosity, her boundless energy, and her love of food and life. This loving memoir celebrates the adventurous, unassuming essence of the chef who seasoned American palates and heightened our appreciation of

Gluten-Free Cooking For Dummies

Danna Korn, Connie Sarros — Mon, 07 Apr 2008 04:00:00 GMT

More than 150 wheat- and gluten-free recipes

The fun and easy way to cook and eat well sans the gluten!

Want to create tasty gluten-free meals and snacks? This practical guide shows you how to select the right ingredients and prepare classic, healthy dishes, from breakfast to dinner to dessert. You'll understand what you can and can't use in gluten-free cooking, spot the hidden gluten in foods,

Homebrewing For Dummies, 2nd Edition

Marty Nachel — Mon, 31 Mar 2008 04:00:00 GMT

The latest on gluten-free, organic, and green brewing

Make your own delicious lagers and ales

Want to become your own brewmeister? This must-have guide gives youeasy-to-follow instructions in everything from brewing and bottling tostoring, pouring, and kegging your own beer. You get the latest on requiredequipment and new brewing methods, as well as over 100 tried-and-true recipes. Plus, you'll see how to take part in homebrew competitions!

Sam the Cooking Guy: Just a Bunch of Recipes

Sam Zien — Mon, 17 Mar 2008 04:00:00 GMT

"'I can't cook,' I hear that all the time. And it's not that you can't—it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway?

101 Sangrias and Pitcher Drinks

Kim Haasarud, Alexandra Grablewski (Photographer) — Mon, 17 Mar 2008 04:00:00 GMT

"Welcome to the wonderful world of sangrias and punches, names that conjure up good times with great friends. Go get some wine, hit the local produce market, grab a few spirits and ice, and have at it. Enjoy!"
—From 101 Sangrias & Pitcher Drinks

Recipe of the Week: Burgers: 52 Easy Recipes for Year-round Cooking

Sally Sampson, Yunhee Kim (Photographer) — Mon, 17 Mar 2008 04:00:00 GMT

A tasty new burger for every week of the year

If you're tired of the same old boring burgers, this cookbook is just what you need. It gives you a year's worth of delectably different burger recipes—from Caramelized Onion and Blue Cheese Burgers to Salmon Burgers with Wasabi. Whether you want a wonderful weeknight meal or a blissful backyard barbecue, this full-color book is jam-packed with unbeatable burger ideas—everything you need

Culinary Calculations: Simplified Math for Culinary Professionals, 2nd Edition

Terri Jones — Mon, 10 Mar 2008 04:00:00 GMT

The math skills needed for a successful foodservice career—now in a new edition

Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP,

BBQ Sauces, Rubs & Marinades For Dummies

Traci Cumbay — Mon, 10 Mar 2008 04:00:00 GMT

Get the flavor that brings 'em back for more

Stir up scrumptious sauces, magical marinades, and rubs to remember

What is it about barbecue that inspires a lifelong quest for the best? This book provides you with a healthy dose of BBQ passion, along with practical advice and great recipes from some of America's best competition barbecue cooks. You get formulas for spicing up chicken, beef,

Human Resources Management in the Hospitality Industry, Study Guide

David K. Hayes, Jack D. Ninemeier — Fri, 07 Mar 2008 05:00:00 GMT

This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance appraisal, environmental and safety concerns,

Human Resources Management in the Hospitality Industry

David K. Hayes, Jack D. Ninemeier — Fri, 07 Mar 2008 05:00:00 GMT

The Organic Food Shopper's Guide

Jeff Cox — Tue, 04 Mar 2008 05:00:00 GMT

Why Should You Choose Organic Foods?

Organic food has never been more popular, and for good reason: it tastes better, it's more nutritious, and it's better for the environment. This handy guide shows you how to select the freshest, tastiest varieties and transform your organic groceries into memorable meals. You'll find guidance on what to look for when shopping, how to handle each food in the kitchen,

Professional Baking , 5th Edition, Trade Version

Wayne Gisslen — Mon, 03 Mar 2008 05:00:00 GMT

The timeless professional baking reference—revised and updated

This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections,

Professional Baking, College Version with CD-ROM, 5th Edition

Wayne Gisslen — Mon, 03 Mar 2008 05:00:00 GMT

The new edition of the classic baking text

Wayne Gisslen's Professional Baking, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this Fifth Edition continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate,

Introduction to Management in the Hospitality Industry, 9th Edition

Clayton W. Barrows, Tom Powers — Mon, 03 Mar 2008 05:00:00 GMT

the latest challenges and opportunities for hospitality managers, covered in a thoroughly revised new edition

Students seeking management careers in hospitality will enter a dynamic industry filled with opportunities.The rewards are many, but so are the challenges. Today's hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, Internet commerce,