The Onion Express: Story of Mystery Review

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(More customer reviews)Brad continues true to form with another great action-packed mystery. If you've read his other books, you know that he needs a better editor, and that's demonstrated again in this one. But Brad's characters are true to life, the plot is fresh and exciting, and as usual the twists and turns take you by surprise. This is a great story, highly recommended. The background is different, but I have the feeling that it's again based on personal experience and a lot of research. Great work, Brad.

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Part-time Construction Project Manager, Jack Bryce, takes on the role of re-constructing a once very famous restaurant and hotel, located in the city of Lahaina, on the island of Maui. There, away from his family and friends, Jack becomes entwined in the power struggle of one of Hawaii's most well-known and influential families, who themselves have internal problems, and local unions corrupted by their mob member leaders who had seized control decades before. As Jack works to rebuild The Onion Express, the path is filled with murder, mystery and several surprises.

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How to Stay in London for Less: Short-Term Apartments Ideal for All Travelers (Capital Travels) Review

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(More customer reviews)The book has some basic information on the neighborhoods of London, but I bought it for the information on specific lodging, which was outdated. I am going to return this book.

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Forget the hotel – enjoy a less expensive and more comfortable stay by renting an apartment in London – for short or long visits. 2.6 million Americans visit London each year. The first in a series of apartment renting books in various cities. The book is an objective view of apartment renting in London, it is not paid for by any rental agencies. Each year, millions of families, seniors, business travelers, and others – 2.6 million Americans in all – visit London. All want to maximize their spending dollar in this most expensive capital in Europe, and to stay in a comfortable place in a convenient location. HOW TO STAY IN LONDON FOR LESS gives visitors to London a new option that meets their expectations even better than hotels – the short-term apartment alternative. Apartments are available for stays as short as one night, and the cost is 25% less than comparable hotel rooms while offering larger accommodations. This handy, but comprehensive guide offers 75 author-approved apartment complexes, what facilities are available in each, prices for rentals in US dollars, instructions on how to make a reservation, and an easy-to-follow rating system. Plus, for each of LondonÂ's seven central neighborhoods – these savvy travelers provide an historical sketch, a table outlining the types of apartments, a map, and recommendations for pubs, restaurants, and shops. The only book you need for your long or short stay in EnglandÂ's historical capital!

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Travel With or Without Pets: 25,000 Pets-R-Permitted Accommodations, Petsitters, Kennels & More (Pets R Permitted, 8th ed) Review

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(More customer reviews)I bought this book for a cross country trip with my dog. Its yellow pages format with simple name, address and telephone number gave us very little to go on. I would have liked more information on each of the listings. As it was, we had to do plenty of extra digging for details from other resources before booking our nightly reservations.Lots of data, but very little depth.

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Disney Adventures Casebusters: Check in to Danger - Book #4 Review

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(More customer reviews)On a visit to Piney Point Manor, an elegant seaside resort, Sean and Brian Quinn investigate a series of thefts that have baffled local police, and someone tries to frighten the brothers off. This series i recomend for all young readers.

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On a visit to Piney Point Manor, an elegant seaside resort, Sean and Brian Quinn investigate a series of thefts that have baffled local police, and someone tries to frighten the brothers off.

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Homestay 101 for Hosts - The Complete Guide to Start & Run a Successful Homestay (NEW EDITION) Review

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(More customer reviews)Best advice for any one looking at becoming a Homestay Host. This book will tell you everything you'll need to know whether you have one spare room or five. Found this entertaining, fun, and highly informative. If you need encouragement in starting a homestay biz, this is for you! Great stories from exerienced hosts that are amusing and educational. Particularly liked the do's and don'ts. This book is very well written and a easy read!


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You Earn as they Learn!Renting out your spare room or rooms in your home as a "Homestay Host" is a great home-based business that enables thousands of people like you to make extra income.Renting out those spare bedrooms can be profitable and rewarding if you manage it properly.They Pay to Stay!Every year, tens of thousands of international students and travelers from around the world are going abroad to study and learn other languages and cultures up close.And with them, they bring economic spin-offs to local economies. Homestay is the type of accommodation most commonly sought after by International Guests. The demand for homestay rooms often outweighs the homestays available.Being a Homestay Host offers flexibility and freedom from the so called 9-to-5-JOB. There are many things you can do to be successful.Be a Successful Homestay Host!Homestay 101 for Hosts is the only book of its kind available on the market today. This highly informative guide gives Homestay Hosts the essential information for hosting Homestay Guests, including:• How to find International Guests• Choosing a homestay style• Preparing your Guest rooms• Host obligations• Setting House Rules• Business aspects• Benefits of Putting your House to work• Rents, fees and legal issues Student and Host Safety• Detailed answers to frequently asked questionsThis book is the perfect starting point for getting started as a Homestay Host or for improving your existing Homestay.You can be a successful Homestay Host and earn that extra income from your home!About the AuthorCheryl Verstrate has over 15 years of experience in hosting International Guests in her home. She brings great ideas and useful information with this complete how-to guide. Personally committed to supporting the Homestay industry, Cheryl was recently named "the national expert on Homestay" by Michael Smith of Nightline."I am an extremely lucky person, doing what I love best. I am able to be a stay-at-home-mom and meet interesting people from all over the world. I'm sure that I will always be a Homestay Host as it gives me freedom."C. L. Verstrate

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Frommer's Complete Hostel Vacation Guide to England, Wales & Scotland (Complete Hostel Vacation Guide to England, Wales and Scotland) Review

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(More customer reviews)I backpacked the UK in September of 1999 by myself. This book helped make the trip one of the best times I've had in my life. It was frequently the envy of fellow hostel-goers, and was often seen on hand in the hostel libraries. The directions to individual hostels can't be beat and the 'things to do' areas are great as well. I realize that this book is out of print now (why?), but if you plan on backpacking the UK, FIND A COPY! If you absolutely cannot, comment on this review.

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The first-ever independent guide to hostels, an accommosation network that enables travelers to spend as little as ten dollars a night for a comfortable place to stay, this book shows travelers how to enjoy all of Britain on a shoestring budget while staying in castles and historic buildings. Maps. Appendix. Index.

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The Cafés of Paris: A Guide, Second Edition Review

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(More customer reviews)The book, "Cafes of Paris," offers American tourists the cheapest and, I believe, the most entertaining and comfortable way to experience Paris, especially with the weak U.S. dollar. You can sit in a coffee shop for hours - reading and enjoying Paris street life - all for the price of a cup of coffee. Inexpensive lunches can be shared with friends in the cafe's casual atmosphere. The book is extremely well organized for the sight-seer; cafes are indexed by tourist attraction and arrondissement with the nearest metro stop and the price of a cup of coffee available at a glance. And if you aren't going to Paris, read the humorous anecdotes, descriptions of the decor, and the literary history of cafe life for a vicarious mini-vacation. Revised in 2000, prices have gone up but the richness of Paris cafe life will never be out of date.

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John Philip Duck Review

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(More customer reviews)To get their family through the financial constraints of The Great Depression, Edward Pembroke and his father both hold jobs at the Peabody Hotel in town. Young Edward has two passions: keeping time with John Philip Sousa marches, and watching the wild ducks fly over his native Tennessee hills. When one duckling appears to be lost, Edward adopts him as his own and takes care of him ... even insisting upon taking the little guy to work. The hotel staff help Edward hide his pet from Mr. Schutt, the hotel manager. When the secret leaks out and Mr. Schutt demands an explanation, Edward demonstrates how he has trained the duck to march and maneuver to Sousa marches. Mr. Schutt is impressed but gives Edward a test project: just one month to train a whole flock of ducks to march to the hotel lobby fountain and to swim there all day. Of such stuff are legends born! Edward succeeds and becomes the Duckmaster of the Peabody Hotel, and the flock is led by his first adoptee, now dubbed John Philip Duck.
Patricia Polacco's illustrations are deceptively simple yet vibrantly rich. They look as if one of us has colored in someone else's freehand line drawings -- until you see the outlines of the glasses on the tablecloth and the shadows of the china on the wall. The hills around the Pembroke house look as wild as the high-class Peabody Hotel is distinguished. The pictures match the storyline.
This colorful and entertaining book should amuse both children and adults. And if you've never witnessed the twice-daily Peabody mallard march, you may have to schedule a trip to Memphis after reading this fictionalized explanation. Seeing is believing!

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Specialties of the House: A Country Inn and Bed & Breakfast Cookbook Review

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(More customer reviews)This huge book is an excellent resource for location a B&B and is packed with over 900 delicious, time-tested recipes. From family favorites to international delights this book as something for everyone.
A vast array of recipes include French toast, pancakes, crepes, eggs, breads, cereals, cookies, cakes, pies, salads, soups, sauces, & beverages. Appetizers, fruits, vegetables, & main dishes are included as well.
Recipes are arranged by state and then by B&B. There is a brief description of each B&B along with contact information and one to four recipes. The index lists recipes both by title & food type making things easy to find.
Some of my favorite recipes include sourdough cinnamon waffles, cheese soda bread & orange fluff beverage. I also enjoyed the green chilies soufflé. My dinner guests loved . chicken casserole & the buttermilk pecan pie.

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Worldwide Destinations, Fifth Edition: The geography of travel and tourism Review

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(More customer reviews)The instructor at the local community college recommended this title to students taking a travel and tourism class. The title was not in stock at the college bookstore, so our friend asked if I could locate a copy for her. I turned to Amazon. Your price beat all others and the book arrived ahead of the promised time! The book is being used constantly as a resource book by the friend. Thanks.

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Court and Garden: From the French Hotel to the City of Modern Architecture (Graham Foundation Architecture Series) Review

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(More customer reviews)I studied under Michael Dennis in graduate school and was strongly influenced by his approach to history. I think we'd benefit from rereading this history of a building type. It provides us with a format for analyzing the evolution of architectural and urban types over time, with proper acknowledgment of parallel developments in politics and economy. I urge students of architecture history and urbanism to look closely at this book and study the implications of Professor Dennis' argument.

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The Complete Idiot's Guide to Starting Your Own Restaurant Review

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(More customer reviews)Considering the expertise that the author brings to this book, one would expect or at least hoped for him to have given a more indepth treatment of this subject. Most of what he says (80%) is common business sense and anyone who has had some experience in any kind of business could probably figure out. There are some really good tips in here but they are very few and far between. Perhaps part of this has to do with expectations - I was looking for a book to lay out more specific issues involved with this industry. What I got was a Business 101 book. It's clear that Mr. Cannon has the experience to deliver something more - if he comes out with an advanced book on the subject I'd buy it. Warning: only buy this book if you have no prior experience in business.

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Savory Sweets : From Ingredients to Plated Desserts Review

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The textbook used by the advance culinary pastry class @ Johnson & Wales University. Study in flavor profiles and "notes" in relation to the tongue and tasting synthesis. Extremely useful for professionals and hardcore foodies alike. Flavor pairings are very helpful in developing your own ideas. Solid basic formulas a must have. Once again, this book reads more like a textbook, with photos and illustrated pictures. Highly recommended.

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A new approach to flavor, ingredients, and techniques
"From a simple idea, Amy Felder has practically conceived a new category of dessert ideation. And her instructional skills, honed in classroom kitchens, allow her to convey this knowledge in a clear, systematic, and inspirational fashion."--Peter Reinhart, author of The Bread Baker's Apprentice and The Whole Grain Revival: Mastering the Art of Whole Grain Breads
Traditionally, pastry chefs have worked mainly with a sweet flavor palette, leaving savory tastes and techniques to their culinary colleagues. Today, fusion cuisine promises new blends of the savory and sweet. For pastry chefs, this means a new world of flavor opportunities--as well as the need to integrate them into dynamic dishes and cooking practice.
The pastry chef's key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and ingredients, then puts the discussion into practice using specific plated desserts. Author, chef, and acclaimed teacher Amy Felder brings together the culinary and pastry realms, giving students and professional chefs a new, up-to-date approach to flavor. Though the book comes from a baking perspective, culinary chefs will also find the discussion of savory flavors and fusion cuisine extremely useful.
Savory Sweets is divided into four parts:
Vocabulary starts with a scientific explanation of taste, then establishes concepts of flavor and overall plate profile
Culinary Skills looks at cooking methods other than baking and what they have to offer plated desserts; these techniques include sauce work and manipulation of texture
Ingredients examines an assortment of vegetables, herbs, spices, dairy products, and dry pantry products with regard to flavor and partner flavors for each ingredient; plated dishes showcasing each ingredient are also provided
Plated Desserts applies the information from the previous three sections in the form of eight specific desserts, each with its individual personality, plate and flavor profiles, theme, and integration of pastry and culinary practice; recipes for all of the plates' components are included

Filled with helpful figures and brilliant color photographs, Savory Sweets offers advanced baking students a unique, sophisticated, and practical classroom text, while also providing professional chefs and culinary students with an organized and detailed approach to flavor.

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HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code With Companion CD-ROM Review

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(More customer reviews)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.

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This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP, and sanitation from purchasing and receiving food to properly washing the dishes. They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points). Explain what safe food is and how to provide it. Bacteria, viruses, fungi, and parasites, various food-borne illnesses, safe food handling techniques, Purchasing and receiving food, storage, preparation and serving, sanitary equipment and facilities, cleaning and sanitizing of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws. The companion CD ROM contains all the forms and posters needed to establish your HACCP and food safety program.

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Career Diary of a Pastry Chef: Gardner's Guide Series Review

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(More customer reviews)As a person who is not only baking-challenged but kitchen-challenged in general, I was surprised at being caught up in the reading of this delightful non-fiction diary covering 30 days in the life of professional pastry chef Yuko Kitazawa. Kitazawa finds creating a wonderful dessert like doing magic every time she completes the task; this attitude affects the reader, motivating the reader to do some magic of the reader's own in the kitchen.
One of 16 titles in the Career Diary Series, Kitazawa's diary successfully reflects the love and enthusiasm she feels for her profession; her mistakes and successes as she creates desserts for a restaurant in which the last of its clients might be ordering their entres at midnight; her insights and hints into the preparations and cooking of delicious sounding desserts; and how she faces the physical demands of the job on her body through yoga training.
Kitazawa is honest, humorous and personal in her writing, drawing the reader into her life and her work from mid-morning when she gets up to midnight or later when she leaves the restaurant still feeling "high" from the enjoyment of having tried something new or improved upon the process of something she had been doing all along.
Kitazawa's easy and quick-read diary covers entries for 30 days between March 28 and May 20; the format for each 1-2 page entry opens with her predictions of her work assignments; her actual day with the primary focus on her work; and each entry ends with a reflection time called "lessons learned." Kitazawa's book should be required reading in high school Home Economics (where she actually got turned on to the profession) and college Consumer Science classes on food sciences but certainly it is a wonderful piece for anyone interested in food preparation in general. It brings home to the reader that successful food preparation, whether dessert or entree, is both an art and a science.
Kitazawa completed a liberal arts degree in philosophy at U.C. Berkeley and an Associate of Occupational Studies, Culinary Arts degree at the prestigious Culinary Institute of America in New York. After working at restaurants on the East Coast and Chicago, Kitazawa landed her dream position as Pastry Sous Chef in Los Angeles in 2006 "at a restaurant regarded as one of the top fine dining destinations in Los Angeles..." She has published reviews, recipes, short stories and interviews with famous chefs; in addition she was recognized for "Best Desserts in 2007 by CitySearch.com for her original dessert Kabocha Tart and was featured on the MetroMix.com website, a nationwide on-line entertainment guide, for her original dessert Kabocha Crumble Pie.


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This series examines a wide array of professions; each book goes behind the scenes and on the job with a professional in a particular field. These books provide a glimpse of some of the projects, challenges, and rewardsof a jobon a day-to-day basis.Highlighting the professional life of a pastry chef as she whips up eclectic desserts for a large, fine dining restaurant in Los Angeles, this intimate portrayal offers an honest introduction to the world behind the kitchen doors. A professional in the business describes her daily tasks, pausing occasionally to muse on the beauty of a perfect meringue, and delving into the challenges and rewards of her chosen path. In addition to the lively narrative, real insights are offered on the relevant issues of the profession, including the pros and cons of a culinary education, the reason behind the frequent employee turnover in the industry, and the joys and demands of working in a culturally diverse environment. This diary presents a real slice-of-life that aspiring chefs and avid foodies alike can sink their teeth into.

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New York City Restaurants 2010 (Michelin Red Guide) Review

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(More customer reviews)The Michelin guide can be counted on. Every restaurant I've been to which they recommended has been great

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For more than a century Michelin?s obsessively-researched restaurant and hotel guides have been indispensable to Europeans and travelers seeking great places to dine and stay in Europe at all budget levels.Each listing is recommended by Michelin?s teams of anonymous, independent inspectors.? Approximately 50 hotels and 450 restaurants for every budget, including approximately 40 Bib Gourmands and 70 ?Under $25? restaurants. The guide covers the 5 boroughs of New York City.

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Time Out Shortlist Florence Review

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We usually rely on DK Eyewitness Guides, which are great on the sights, but not so good on food and lodging. I ordered this book to fill in those gaps, and it more than proved its worth. A great guide for finding out what's currently going on in a city.
Highly recommended.
BTW: We recently returned from Florence where we ate in a wonderful restaurant named "Ganzi" [Trattoria Osteria Da Que' Ganzi, Via Ghibellina 70/rosso, 50122 Florence, Italy 0039-055-2260010, two blocks from Santa Croce]. After eating there the first night, we returned every night we were in Florence and always had delicious meals served with great hospitality. Check it out on TripAdvisor.

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Best known as the center of Renaissance culture, Florence is also firmly planted in the 21st century - and looking forward to the future. Recent innovations include new building projects such as a high-speed train link designed by Sir Norman Foster, as well as Firenze Nova, a fascinating satellite town being built from scratch. Even the most traditional aspects of Italian life - food and drink - are getting a revamp here, with an explosion of destination wine bars and trendy restaurants. This illustrated guide, written by knowledgeable locals, also contains comprehensive coverage of the city's arts and culture scene as well as hundreds of independent reviews. These critics save visitors time, money, and headaches by identifying Florence’s best, worst, most fashionable, and most overrated.

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