Restaurant Books

good fun and useful. i really agree with what they say about places. they tell me about the restaurants, good and bad, not themselves. covers lots of places out in the neighborhoods. maps are useful for finding places. it's nice looking, too.

This book has been invaluable in selecting the best restuarants from the thousands to choose from in San Francisco. Every time I've used this book I've discovered yet another gem of place with unique and outstanding food. The reviews are extremely accurate, right on down to the specific favorite menu items. It's easily portible, well organized and very informative and up to date. Highly recommended!

This is a 'must have' publication for anyone visiting the UK. We purchase the new edition each year because it is kept current and provides a good assessment of facilities and food at all the pubs. A great publication.

The pub is the heart of life in the United Kingdom, whether in the centre of London or the Scottish Highlands. Here's a list of the best, a bible for even the tourist quickly passing through. Updated annually, it gives prime billing to a few pubs in each area, then lists others that readers have found noteworthy in a pinch.

I'm planning a restaurant-centered trip to Paris for next spring, and am finding this little book an invaluable tool in my research efforts. The author has laboriously evaluated dozens if not hundreds of Parisian restaurants in terms of their execution of various regional cuisines and specialties. For example, if you're looking for a restaurant that specializes in the cooking of Lyon or the Auvergne, he'll have numerous recommendations--many of them small and off the beaten path, and unremarked-on even by the Paris Zagat guide, let alone Frommer or Patricia Wells. By the same token, if you simply must try a dish of aligot, pouchouse, or tablier de sapeur--because you've read about them in Elizabeth David or Waverley Root--you'll be steered directly to them. The book is small enough to carry in one's pocket while walking around the city, and contains enough information about the recommended restaurants (opening hours, phone, other specialties) to make ad hoc planning reasonably simple. Indexes by restaurant name and arrondisement are well put together. All in all, a valuable contribution to the small body of truly useful Paris restaurant guides in English.

This book is fabulous - witty, well-written and containing all the must-have addresses for the best food in Paris. It's different from other restaurant guides because instead of picking an area or a price-range for your meal, you just choose the dish you feel like eating. So for example if you want some Bouillabaisse you look it up and there are four recommendations, each of which will serve up their own delicious version of the Marseillaise speciality.

The guide covers eighty different dishes, both French and International - you can find places for sushi, tacos and curry as well as for pot-au-feu, fondue and coq-au-vin. The author, Emmanuel Rubin is great not only at choosing the finest food but also the places with the best atmosphere. He devotes a section at the end of the book to a guide to restaurants with special features; restaurants with a fireplace, restaurants for kids, restaurants in nightclubs...

Gourmet Paris is definitely the best present I've received since moving to France; I've been using the guide regularly every time I feel like eating out and I've had nothing but great meals since !

For all of you that have been in one or more cooking classes with Vicki and Steve, then you are aware of the irreverent, humorous style that these two have. You are also made abundantly aware of the immense, encyclopedic knowledge of Vicki (Steve is no slouch himself). As you read each page, it's like being in class again; what an enjoyable text. Steve's pictures are the best in the business. I have been taking photographs since I was fourteen and know how hard it is to get any one of these beauties, and here is a book of them! What most people don't know is that what a restraint chef tells you is a recipe for a dish and what that recipe actually is, is not an easy thing. Knowing Vicki from her classes, I know she has spent endless hours re-measuring, simplifying, testing so that us mere kitchen mortals can make these dishes work.! What a great book! Please Caparulos give us MORE!!

If your idea of nirvana is settling in with a good (cook)book to read cover to cover, then this is the book for you. If you think that a cookbook is merely a reference manual, this one will change your mind.
For those who have been fortunate enough to be in one or more of Vicki and Steve's cooking classes, you can attest that to replicate one of Vicki's recipes in your own home is an inviation to accolades. The even more fortunate who have cooked in that forty-five square foot kitchen about which she speaks will realize the book is a conversation with Vicki. It is witty and irreverent, yet a precise approach to the methodology of creating a tasty, striking presentation. Steve's photographs of each dish are beautifully done and an asset to the amateur chef for the final perfect finishing touches.
From start to finish this cookbook is fun and educational. Most "pretty" cookbooks may contain just one or two recipes which end up in your personal collection, this one is sure to add dozens.
If you love food, you will love this book.

If you're going to Chicago, this book is a must. With an excellent guide according to price and types of food, you can't go wrong. This book is definately on the top of the list for eating out in Chicago. Even though it is out of print, it is well worth the wait!

If you're going to Chicago, this book is a must. With an excellent guide according to price and types of food, you can't go wrong. This book is definately on the top of the list for eating out in Chicago. Even though it is out of print, it is well worth the wait!

A comprehensive, detailed, superbly organized and imminently practical instructional guide and reference to health and sanitation issues in food storage, preparation, presentation in the commercial food establishments ranging from sidewalk food carts to fast food outlets to up-scale gourmet restaurants, HACCP & Sanitation In Restaurants And Food Service Operations by Lora Arduser and Douglas Robert Brown is an essential, core, emphatically recommended reading which is enhanced by an accompanying CD-ROM. Based explicitly on the Food and Drug Administration's Food Code, HACCP & Sanitation covers everything from food measuring devices to strict measures to prevent food-borne bacteria and illness, to flow charts that pinpoint the most hazardous points of food preparation, facility plans, pest management and more. Useful as a resource for restaurateurs, food science students, HACCP & Sanitation lays down basic "need-to-know" information in no-nonsense terms and comes very highly recommended.

HACCP is the acronym for Hazard Analysis of Critical Control Points. This text, by Arduser and Brown is the be all and end all on the topic - in my view. It even comes with a companion CD-ROM that contains all forms from the book in Adobe Acrobat (PDF) and MS Word format. This is a major time saver when it comes to preparing and administering the required tests to staff members and the newly hired.

The comprehensive 530+ page text covers everything I can think of that relates to food safety in restaurants and other eateries. It is designed to teach food service managers and their employees the specifics of food safety in accordance with the FDA Food Code. This excellent training manual is in large print format that makes it easy to read. The writing is easy to understand and the authors were careful to explain key concepts and terms so that even a novice can study it alone.

The seven comprehensive chapters in the manual cover the following topics: Hazards to Food Safety; Factors Affecting Food-Born Illness; Food Safety Regulations; Following The Flow of Food; HACCP; and the Facility Plan. These are followed by an extremely helpful Glossary of terms. The Appendix includes all forms needed to meet the FDA requirements and to run an efficient and safe establishment. Included are checklists, signage, compliance checklists, and equipment cleaning charts, allergen-control program worksheet along with job descriptions for personnel. There is even a Certificate of Completion to certify that staff members have taken and passed the required tests (included).

With the rise in reports of food-borne illnesses and deaths it is essential that every food service operation adhere to the regulations and safety procedures at all times. In my view, this book is essential to ensure you are in total compliance.

As one who has conducted training I find this book deserves 5 stars for its complete coverage of the subject matter in an easy to digest all-in-one format. I highly recommend this book.

This is a great guide to the restaurants in Hawaii. The reviews are thorough including menus, prices and atmosphere. Instead of wondering around looking for a restaurant that has the "look", this guide makes it easy to pick the places within your budget. A great way to enhance a vacation in wonderful place.

This guide gave me everything I wanted to know about the restaurants on the islands that we visited. Not only did the authors include the standard reviews with price and best dish info but they also gave an idea of the "feel" of the restaurant and (important for us) whether the restaurant was kid friendly. We found the comments about "favorite with the locals" very helpful. Whatever your price range, there are many and varied cuisine style choices to fill your needs. Every island was well researched with far more good restaurants illustrated than the average tourist would ever have time to try. Great resource.

I thought I knew all there was to know about the nutritional values of the foods I eat. After years of being overweight I finally lost my extra pounds three years ago, so I pride myself in choosing the meals I eat in restaurants carefully. Surprise! This book made me aware of reems of information I didn't know. Going to be good and have plain pasta with a marinara sauce? Did you know that many if not most restaurants toss the cooked pasta in oil or butter to keep it from sticking together? These folks not only let you know how restaurants work, but the full page menus from some of the most popular spots in town will allow you to choose your meal before you are faced with dozens of tempting choices. PLUS...the coupons in the back will save you the cost of the book in 2 meals or less. Get it, you may never overindulge eating out again, and your friends will never be the wiser.

(...) This book doesn't just list single menu items from restaurants you've never heard of, but lists several menu items from numerous well-known restaurants, such as one of my personal favorites, Acapulco. They even show you how to eat healthy at Jack-In-The-Box, which is home of the Bacon Ultimate Cheeseburger, a.k.a. The Widowmaker.

The coupon section alone is worth buying the book -- if you're skeptical about trying a restaurant or a menu item, you can rest easy knowing that you're not paying full price like the diners around you. And, unlike the diners around you, you know exactly what you're eating!

Healthy food + discount food = A happy, healthy diner.

If you're like me, and you: live in San Diego, love to eat out, and are concerned about eating healthy, do yourself a favor and BUY THIS BOOK!!!

What a hoot--this is a great book, funny and enlightening. This is a collaboration of 5 authors with funnhy tales about the inside world of the service industry. Very nice reading after a hard day at work--helps keep things light--Must buy!!

This book is not funny, it is up right hilarious. This book was one that you couldn't put down, you had to find out what extremly crazy things where going to happen next. When reading you think, does this really happen "e behind the sences & quote. It makes you wanna snope around the next time you walk into a resturant or hotel.

The books are wonderful, but if you think that the books are gonig to be like any other version of The Hitchhikers Guide To The Galaxy, you are dead wrong. If you read the introduction to the books you know that each version is meant to be different than the others. That is the beauty of Douglas Adams work. They are all unique but all worth you time.

Okay, for those of you who haven't read the book yet but did watch the movie you guys missed out on a lot the movie didn't include all the scenes that I personally though was very well.
Now that that's out of the way. Douglas Adams in his one of his possibly best know books really out did himself. In this adventure a boring simpleton named Arthur Dent living on the planet we call earth has befriended a guy named Ford Perfect, who is not as he claimed from earth but from a planet called Betelgeuse. Where he was sent from to do research for "The Hitchhikers Guide to the Universe" (it's a book where it has everything and anything that you could possibly need to know about the universe). Ford tells Arthur that he isn't from around here. He isn't from Earth. In telling Arthur this he also tells him that the earth is about to end.
And since they have gotten to be really close friends he takes Arthur with him when he hitches a ride with the Vogan ships (these are what the aliens are called that destroyed our planet earth). Vogan's in particular don't like hitchhikers very much. So they kick them off the ship, shortly after they get on. And by pure chance they get picked up. And the story goes from there.
Now that I've told you how the book starts I'll leave it up to you to read the rest of the book. And if you read this book, then watch the movie. You'll see that the movie is hardly based on this incredible book .