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Design And Equipment For Restaurants And Foodservice

RRP $237.80

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This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility-with more attention to the equipment-rather than emphasizing either front of the house or back of the house.


On The Job In A Restaurant

RRP $18.99

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Do you like to eat different foods? Maybe you like to help in the kitchen by cooking or bringing food to the table. Running restaurants large and small is no easy task as you will discover when you go On The Job in a Restaurant.


How To Be A Savvy Restaurant Reviewer

RRP $17.99

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Worldwide restaurant reviewer Sam Worthington provides an easy to read guide to writing restaurant reviews. Sam is known for his forthright views, no nonsense and often amusing accounts of his dining experiences. An invaluable guide for anybody starting out as a reviewer as well as worthwhile advice and tips for experienced critics. Sam is an acknowledged foody who has also worked as a chef and restaurant owner.


Preserving Food At Home

RRP $16.99

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A Fresh Perspective on Frozen and Canned Foods Eating healthy foods, maintaining a healthy lifestyle and preserving the environment all go hand in hand. What better way to achieve that than by preserving your food at home! You not only save on your costs but also will not let good food, rot or get thrown away, which will be a waste. Preserving food at your home also allows you to sustain a healthy diet and maintain a healthy lifestyle in return as well. This book is designed to teach people the proper methods for canning and preserving for all types of foods and the benefits of food preservation. This book also includes recipes for canned and frozen foods., This allows people to practice the canning and freezing techniques described and also become familiar with the proper foods that can be used for food preservation. Food preservation has been going on for centuries and people have always found different methods for storing and preserving their foods. Over time these techniques have developed and become more advanced, which makes you wonder how the people of the future will go about preserving food or whether they would even bother doing such a thing? One thing is for sure, the food preserving culture is back and nowadays people are encouraging the need for food preservation and the incredible incentives it provides them. The book is designed to make food preservation easy for people by providing them with the step-by-step methods and techniques for each recipe and how to can and preserve the food or how to cook canned foods. Everybody wants to eat, healthy, fresh and delicious food and food preservation allows you to preserve the food when it is in season and is fresh. Then you can enjoy the pleasures of eating fruit, vegetables and any other type of produce whenever you want; even when it isn't in season. Here is a breakdown of what you will be getting from this book: 1.The benefits of food preservation and the reasons behind it. 2.The proper methods and techniques of food preservation in detail. 3.The type of foods which can be used for preserving and canning foods. 4.The recipes for canned and frozen foods. 5.The myths about food preservation and the breakdown on them. The recipes and techniques for food preservation in the book are designed to help people to enrich their lives by adopting and embracing the methods of food preservation. The step-by-step processes will enable you to learn the techniques, which will then make it easier for you to preserve food and teach it to your friends and family as well.


Abolish Restaurants

RRP $11.95

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An illustrated guide to the daily misery, stress, boredom, and alienation of restaurant work, as well as the ways in which restaurant workers fight against it. Drawing on a range of anticapitalist ideas as well as a heaping plate of personal experience, it is part analysis and part call-to-arms.



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