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“But I Digress ...”
Gathered together for the first time, a selection from the columns and occasional writings of Darrel Bristow-Bovey. For the better part of this century and the worst part of the last, Darrel Bristow-Bovey has been making enemies, allies and occasional friends with his newspaper and magazine columns. In that time he has received two death threats, five offers to sue, four national awards and a marriage proposal. Over a range of subjects, from television to sport to the difficulty of finding love in the modern world, never saying less than he thinks, never more than he feels, Darrel’s is an unmistakable and indispensable voice in the South African media. All the old favourites are in these pages: Jamie Oliver, Felicia, Wayne Ferreira, the lost art of conversation, Simunye presenters, Christmas stories, lesbians, and the infamous “The Day I Bought My Fridge”. Plus, as a special bonus, for the first time: The origin of Porky Withers and the true location of the Chalk ’n Cue.
Karen Brown's Germany
Take your pick: from the Black Forest to Berlin, cuckoo clocks to Lederhosen, castles of the Rhine to Dresden Palaces our itineraries guide you through the fascinating country that is Germany. Explore the northern beaches of Sylt, experience Oktoberfest and marvel at mad King Ludwig's castles. Over 135 places to stay including 12th century castles to a simple vintners house on the banks of the Mosel.
1,000 Places to See Before You Die
Describes essential places to see from around the world, offering information on what to find at each spot and the best time to visit.
Guida Gallo - Guida Gallo
Guida Gallo is a milestone in cookbooks dedicated to rice, a food from the East but now an ambassador of Italian haute cuisine. 101 signature recipes by chefs of the most famous restaurants in the world, to impress your guests with original dishes or simply make a very special course with your own hands. The recipes range from traditional Italian dishes such as "risi e bisi" (rice and peas) or "seafood risotto" to the more imaginative ones, with unusual combinations of fruits, wine, cheese... From a classic "sepia risotto" to a risotto with “Celline” black olives, from a surprising “arancino” (rice ball) with fish sauce and "riso in cagnun" (rice with cheese) to rice with nettle or green apples. Staying at home, enjoy a journey through the pleasures of taste in the top restaurants of the world, from Milan to Tokyo, from Rome to New York, from Piedmont to China, knowing the secrets of world-class chefs. Recipes for every season and every taste, for those who have much time and for those wanting a good meal after a day's work, for food lovers and for those starting out but not wanting to give up taste and quality.
The Routledge Handbook of Hospitality Management
Hospitality is an industry characterised by its complex nature and numerous sectors including hotels, hostels, B&Bs, restaurants, pubs, nightclubs and contract catering. However, despite its segmentation, there are key issues that are pertinent to all subsectors. The Routledge Handbook of Hospitality Management adopts a strategic approach and explores and critically evaluates current debates, issues and controversies to enable the reader to learn from the industry’s past mistakes as well as future opportunities. Especially relevant at a time when many sectors of the industry have to re - evaluate and reinvent themselves in response to the economic downturn the Handbook brings together spec...
Mosaic
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Biographic Directory
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European Gastronomy into the 21st Century
Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
The Rotarian
Established in 1911, The Rotarian is the official magazine of Rotary International and is circulated worldwide. Each issue contains feature articles, columns, and departments about, or of interest to, Rotarians. Seventeen Nobel Prize winners and 19 Pulitzer Prize winners – from Mahatma Ghandi to Kurt Vonnegut Jr. – have written for the magazine.
