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Daphne's
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Daphne's
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Food Industry and the Internet
Who is making money on the Web and who is losing it? This book brings together the first two hundred and fifty stories to appear on the revolutionary food industry intelligence service efoodnews.com. We have interviewed many of the largest companies in the food and drink business and also those small/medium enterprises most actively pursuing e-commerce. This book concisely summarises and analyses the findings of these discussions and guides you to discover both the successful and unsuccessful strategies. If you are trying to develop a cohesive and creative online presence for your business then this book is tailor-made for you.
Restaurant Details
This new reference series shows the trends of contemporary architecture and gives architects and architecture students the chance to learn more about the process of design. Each book focuses on the more technical and detailed angles of architectural works. 200 plans and 50 photos.
Daphne's Modern Italian Food
Inspired by the Italian style of living and eating, but reinvented for contemporary urban tastes and needs, the recipes in Daphnes:Modern Italian Food are perfectly matched to current trends in eating and drinking. In addition to providing over 100 recipes, the book also serves as a reference guide to choosing and using ingredients; from basics like olive oil and tomatoes to luxurious staples such as truffles and buffalo mozzarella that can transform the simplest of meals into something special. The book will be divided into seven chapters: basics, vegetables and salads, pasta, pulses and grains, fish and seafood, meat, poultry and game, desserts. Each chapter includes an introduction to key types of produce, how to choose them, and how to prepare and adapt them for use in various dishes. This information is an important component of the book and a unique selling point. Visually underscoring the freshness of the ingredients and dishes, the book is superbly illustrated with atmospheric colour photographs of raw ingredients and finished recipes.
Lemongrass and Lime
Vietnamese cooking is considered the most refined of any in southeast Asia. Over centuries of evolution it has drawn on the influences of Chinese, Indian and French cuisine to create an irresistible combination of delicate flavours, fresh ingredients, fantastic textures and a simple, approachable cooking style. LEMONGRASS AND LIME introduces modern Vietnamese cooking, as pioneered by chef Mark Read at Bam-bou in London. Recipes range from the traditional - such as Sour Green Mango Salad, Baked Fillet of Lemon Sole in Banana Leaf, or Pho-Bo Noodle Soup - to the divinely decadent - Crispy Quail with Watercress and Tamarind, or Chocolate and Lemongrass Mousse. All taste refreshing and full of flavour, perhaps because this brand of cooking is low in fat and high in fresh herbs and spices.
The Good Food Guide 1998
Now in its 46th year, the longest-running and most trusted of all the restaurant guides details the best bistros, cafes, pubs, restaurants and hotel dining-rooms in Britain. Evocative, often witty descriptions of the food and ambiance are supported by details of opening times, prices and much more, to provide all the information you need to pick the right restaurant for the right occasion.
