To eat Cuban is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island's music. Beverly Cox and Martin Jacobs's itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida's emigri communities. From their journeys, they"ve gathered more than 120 recipes that comprehensively document Cuban cooking's diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana's street vendors, to the grilled sandwiches that are a mainstay of Miami's Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants. Gorgeously illustrated with Jacobs's photographs - many shot on the authors" travels through Cuba - Eating Cuban highlights Cuban food's historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from cafi Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine - in Cuba and the U.S.

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This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real

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Cider has become the new it drink, with a wide range of styles popping up on restaurant menus and at neighborhood bars everywhere. Sweet, tart, sparkling, still-cider has many wonderful (and sometimes unexpected) qualities. But how to choose? For this gateway guide, author Jeff Alworth traveled to France, England, Spain, Canada, and the United States, asking questions and drinking every variety of cider he could find, resulting in a compact yet comprehensive overview. An ideal introduction to this complex and always refreshing beverage, Cider Made Simple will give imbibers the tools they need to choose the cider that's right for them.

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Strategic Questions in Food and Beverage Management" examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles "hot" topics such as: * Is McDonaldization inevitable? Do restaurant reviews have any impact? Can hotel restaurants ever be profitable? Celebrity chefs and cooks - do we need them Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality.

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Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality. Thankfully, a cocktail renaissance has emerged in many of today's bars, where inventive drinks showcase both the artistry and craft of bartending. At their moody and atmospheric West Village bar-restaurant Employees Only, master mixologists Jason Kosmas and Dushan Zaric can regale you with colorful tales of cocktail origins-or just pour you a mean drink. In Speakeasy, Kosmas and Zaric take their inspiration from traditional favorites, then use the finest spirits, the freshest ingredients, and a good measure of reverence for their craft to elevate the mixed drink to artisanal status. More than 80 imaginative libations that riff on the classics are showcased in this one-of-a-kind collection. Recipes emphasize fresh fruits and herbs, homemade syrups and infusions, and a careful balancing of flavors, with a mind toward seasonality. A Ginger Smash is offered in four different versions: kumquat, pineapple, pear, or cranberry, depending on the time of year. The Millionaire becomes the Billionaire with the addition of homemade grenadine and 107-proof bourbon. And the South Side becomes the West Side by replacing the gin with sun-kissed Meyer lemon-infused vodka. With the specter of Prohibition firmly in the past, Speakeasy shares recipes for the choicest potent potables, reimagining the finest drinks of yesterday for today's thirsty imbibers.

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Sit down for a meal with the locals on six continents - what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill for one culture is restaurant fare for another! "I could not have written A Cook's Tour without this book. There is so much I would have missed. And experience has shown me that no matter how frightening a dish may look on the page, in front of you, on the table, with a proud host watching your first tasting and the accompaniment of much local beverage, it's almost always worth the ride. For truly how bad can it be? "So dig in. Enjoy. Eat without fear or prejudice, secure in the knowledge that millions of people have been enjoying this fare for centuries without ill effect. Get away from your hotel dining room and the tourist terrordomes and range wild and free. Eat. Eat adventurously. Miss nothing. It's all here in these pages." From the Introduction by Anthony Bourdain

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The Eat Right 4 (For) Your Type portable and personal blood type guide to staying healthy and achieving your ideal weight Different blood types mean different body chemistry. If your blood type is AB, enjoy your best health with plenty of vegetables, but balance it with meat protein. Carry this guide with you to the grocery store, restaurants, even on vacation to avoid putting on those extra pounds, or getting sick from eating the wrong thing. You ll never have to be without Dr. D Adamo s reassuring guidance again. Inside you will find complete listings of what s right for Type AB in the following categories: * meats, poultry, and seafood * oils and fats * dairy and eggs * nuts, seeds, beans, and legumes * breads, grains, and pastas * fruits, vegetables, and juices * spices and condiments * herbal teas and other beverages * special supplements * drug interactions * resources and support Refer to this book while shopping, dining, or cooking and soon, you will be on your way to developing a prescription plan that s right for your type.

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The Eat Right 4 (For) Your Type portable and personal blood type guide to staying healthy and achieving your ideal weight Different blood types mean different body chemistry. If your blood type is A, enjoy your best health on a vegetarian diet. Carry this guide with you to the grocery store, restaurants, even on vacation to avoid putting on those extra pounds, or getting sick from eating the wrong thing. You ll never have to be without Dr. D Adamo s reassuring guidance again. Inside you will find complete listings of what s right for Type A in the following categories: * meats, poultry, and seafood * oils and fats * dairy and eggs * nuts, seeds, beans, and legumes * breads, grains, and pastas * fruits, vegetables, and juices * spices and condiments * herbal teas and other beverages * special supplements * drug interactions * resources and support Refer to this book while shopping, dining, or cooking and soon, you will be on your way to developing a prescription plan that s right for your type.

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The Eat Right 4 (For) Your Type portable and personal blood type guide to staying healthy and achieving your ideal weight Different blood types mean different body chemistry. If your blood type is B, enjoy your best health with plenty of variation. Eat plenty of protein, and add a bit of dairy. Carry this guide with you to the grocery store, restaurants, even on vacation to avoid putting on those extra pounds, or getting sick from eating the wrong thing. You ll never have to be without Dr. D Adamo s reassuring guidance again. Inside you will find complete listings of what s right for Type B in the following categories: * meats, poultry, and seafood * oils and fats * dairy and eggs * nuts, seeds, beans, and legumes * breads, grains, and pastas * fruits, vegetables, and juices * spices and condiments * herbal teas and other beverages * special supplements * drug interactions * resources and support Refer to this book while shopping, dining, or cooking and soon, you will be on your way to developing a prescription plan that s right for your type.

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The Eat Right 4 (For) Your Type portable and personal blood type guide to staying healthy and achieving your ideal weight Different blood types mean different body chemistry. If your blood type is O, enjoy your best health on a high protein, low carbohydrate diet, and make sure you get plenty of red meat. Carry this guide with you to the grocery store, restaurants, even on vacation to avoid putting on those extra pounds, or getting sick from eating the wrong thing. You'll never have to be without Dr. D'Adamo's reassuring guidance again. Inside you will find complete listings of what's right for Type O in the following categories:* meats, poultry, and seafood * oils and fats * dairy and eggs * nuts, seeds, beans, and legumes * breads, grains, and pastas * fruits, vegetables, and juices * spices and condiments * herbal teas and other beverages * special supplements * drug interactions * resources and support Refer to this book while shopping, dining, or cooking -and soon, you will be on your way to developing a prescription plan that's right for your type.

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For more than a decade, Seattle's award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes, which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Their modern, sophisticated approach to vegetarian cooking is inspired by international culinary traditions and informed by a decade of chefs working toward a goal of common good and uncommonly good food. For the enterprising home cook, the chefs at Cafe Flora are the perfect guides for an incomparable culinary adventure. Their dedication to discovery has led them to develop unique ways to transform classic favorite recipes into meat-free dishes, often with greater flair than the original. And now they are sharing their flavor-enhancing tricks and preparation techniques that make every dish at Cafe Flora memorable. From beverages and brunch dishes to appetizers and main courses to sides, salads, and condiments, the 250 original recipes are given with easy-to-follow, detailed instructions, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, The Cafe Flora Cookbook embodies the true genius of this inventive restaurant.

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Six Course Tasting Menu $65 per person Matched wine an additional $35 per person Chilled Sydney rock oysters V With cucumber ice and finger lime Jansz Premium Cuvée NV, Tasmania Pan seared scallops GF Pancetta pea, radish, baby fennel Mountadam Riesling 2015, Eden Valley, SA Compressed watermelon V With olive, mozzarella, tomato, basil crunch McWilliams Appellation Chardonnay 2015, Tumbarumba, NSW Roasted ocean trout GF With blue mussels, spinach, saffron cream, zucchini Brokenwood 8 Rows Sauvignon Blanc Semillon 2014, ​ Hunter Valley, NSW Flinders Island rump of lamb GF Smoked aubergine, onion marmalade, asparagus, sheep’s milk fetta, olive paint, confit tomatoes Ferngrove Symbols Cabernet Merlot 2012, Margaret River, WA Roasted pineapple V Coconut sponge, brandy snap, tropical foam Keith Tulloch Botrytis Semillon 2012, Hunter Valley, NSW V = vegetarian GF = gluten free DF = dairy free

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Lunch Special $19.50 per person Add dessert $5* Includes a glass of draught beer, house wine or soft drink Chicken, peach, cucumber, fennel and mint salad GF, DF Zesty tomato dressing Cracked wheat, beetroot and chicken salad Goats cheese, orange dressing ABODE chopped salad with chicken GF, DF Avocado, cucumber, Spanish onion, kohlrabi, mixed leaves, cherry tomatoes, roasted hazelnuts, sherry dressing Mushroom and parmesan risotto V, GF White truffle oil, pea shoots Tajima wagyu cheese burger Swiss cheese, tomato relish, lettuce, pickled cucumber, on a brioche bun, served with chips and herb aioli ABODE club sandwich Poached chicken, tomato relish, grilled bacon, herb aioli, on a beer and barley sourdough, served with chips and herb aioli Tajima wagyu slow cooked brisket Mixed lettuce, tomato, chopped gherkin, chilli mayonnaise, on a beer and barley sourdough, served with chips and herb aioli Fish and chips Beer battered Dory, mushy peas, chips, tartar sauce and lemon Daily specials Please see your server (*Cheese platter and chocolate fondant excluded from this offer) Served Monday to Friday from 11:30am – 3:00pm

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Stylishly simple wine cooler designed by Jasper Morrison. Born in London in 1959, Jasper Morrison studied design at Royal College of Art and at the HdK in Berlin. Editor of the Design Year Book 1999 with a passion for the history of design, Morrison designs for Cappellini, Vitra, Magis, Flos, Rosenthal and Sony. 18/10 mirror polished stainless steel Dimensions 22 - h22.5cm Capacity: 360 cl Year of Design: 2003

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Sterling Industries, 112-1141/S2, Accents, Home Decor, Candle Holders, Silver Leaf Specifications: Height: 15" - Width: 7" - Length: 9" - Material: Resin - Product Weight: 2 Lbs - About Sterling Industries With A Team Of Recognized International Designers And Engineers Leading The Vision, Sterling Industries Is Constantly Striving To Reach The Future By Revitalizing Themes From The Past. Nostalgia, Tranquility And Inspiration Challenge The Convention While Visionary Thinking Leads To The Latest And Greatest Designs.

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Sterling Industries, 152-004/S2, Accents, Home Decor, Canisters, Sunshine Yellow Specifications: Height: 26" - Width: 7" - Length: 7" - Material: Ceramic - Product Weight: 10 Lbs - About Sterling Industries With A Team Of Recognized International Designers And Engineers Leading The Vision, Sterling Industries Is Constantly Striving To Reach The Future By Revitalizing Themes From The Past. Nostalgia, Tranquility And Inspiration Challenge The Convention While Visionary Thinking Leads To The Latest And Greatest Designs.

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Sterling Industries, 152-014, Accents, Home Decor, Vases, Chartreuse Specifications: Height: 20" - Width: 9" - Length: 9" - Material: Ceramic - Product Weight: 7 Lbs - About Sterling Industries With A Team Of Recognized International Designers And Engineers Leading The Vision, Sterling Industries Is Constantly Striving To Reach The Future By Revitalizing Themes From The Past. Nostalgia, Tranquility And Inspiration Challenge The Convention While Visionary Thinking Leads To The Latest And Greatest Designs.

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Sterling Industries, 152-015, Accents, Home Decor, Vases, Chartreuse Specifications: Height: 15" - Width: 10" - Length: 10" - Material: Ceramic - Product Weight: 9 Lbs - About Sterling Industries With A Team Of Recognized International Designers And Engineers Leading The Vision, Sterling Industries Is Constantly Striving To Reach The Future By Revitalizing Themes From The Past. Nostalgia, Tranquility And Inspiration Challenge The Convention While Visionary Thinking Leads To The Latest And Greatest Designs.

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Sterling Industries, 152-003/S2, Accents, Home Decor, Canisters, Tangerine Orange Specifications: Height: 26" - Width: 7" - Length: 7" - Material: Ceramic - Product Weight: 10 Lbs - About Sterling Industries With A Team Of Recognized International Designers And Engineers Leading The Vision, Sterling Industries Is Constantly Striving To Reach The Future By Revitalizing Themes From The Past. Nostalgia, Tranquility And Inspiration Challenge The Convention While Visionary Thinking Leads To The Latest And Greatest Designs.

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Perfect for the host who has everything, Nicolas Vahé's smart cooking thermometer tracks the temperature development in meat when it is on the grill, in the oven, or simply on a pan. This gadget comes with a handy iOS recipe app that monitors and alerts you when the food is ready, so you can comfortably turn to a good book or a glass of wine while you wait.

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