{"title":"Industries","description":null,"products":[{"product_id":"in-n-out-burger-a-behind-the-counter-look-at-the-fast-food-chain-that-breaks-all-the-rules-paperback","title":"In-N-Out Burger: A Behind-The-Counter Look at the Fast-Food Chain That Breaks All the Rules - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStacy Perman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"This book grills up an enjoyable read for both avid foodies and novice diners alike! Perman's sneak peek into the fascinating history of In-N-Out is as good as the delicious burgers themselves.\"\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e--Mario Batali, celebrity chef and author of \u003cem\u003eMolto Italiano\u003c\/em\u003e \u003c\/p\u003e\u003cp\u003eA behind-the-counter look at the fast-food chain that breaks all the rules, Stacy Perman's \u003cem\u003eIn-N-Out Burger \u003c\/em\u003eis the\u003cem\u003e New York Times \u003c\/em\u003ebestselling inside story of the family behind the California-based hamburger chain with a cult following large enough to rival the Grateful Dead's. A juicy unauthorized history of a small business-turned-big business titan, \u003cem\u003eIn-N-Out Burger\u003c\/em\u003e was named one of \u003cem\u003eFast Company\u003c\/em\u003e magazine's Best Business Books of 2009, and \u003cem\u003eFortune Small Business\u003c\/em\u003e insists that it \"should be required reading for family business owners, alongside Rich Cohen's \u003cem\u003eSweet and Low\u003c\/em\u003e and Thomas Mann's \u003cem\u003eBuddenbrooks\u003c\/em\u003e.\"\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe untold story of the renegade burger chain that evokes a passionate following unlike any other \u003c\/p\u003e\u003cp\u003eIn fast-food corporate America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of World War II, this family-owned chain has steadfastly refused to franchise or be sold. Over time, In-N-Out Burger has become nothing less than a cultural institution that can lay claim to an insanely loyal following.\u003c\/p\u003e\u003cp\u003eStacy Perman's \u003cem\u003eIn-N-Out Burger\u003c\/em\u003e is the inside story behind a real American success story--not only a tale of a unique and profitable business but also of a family's struggle to maintain a sustainable pop empire against the industry it helped pioneer. A keenly observed narrative that explores the transformation of a California fad into an enduring cult of popularity, it is also the story of the conflicted, secretive, and ultimately tragic Snyder family, who cooked a billion burgers and hooked a zillion fans.\u003c\/p\u003e--George Motz, filmmaker and author of Hamburger America\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe untold story of the renegade burger chain that evokes a passionate following unlike any other \u003c\/p\u003e\u003cp\u003eIn fast-food corporate America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of World War II, this family-owned chain has steadfastly refused to franchise or be sold. Over time, In-N-Out Burger has become nothing less than a cultural institution that can lay claim to an insanely loyal following.\u003c\/p\u003e\u003cp\u003eStacy Perman's \u003cem\u003eIn-N-Out Burger\u003c\/em\u003e is the inside story behind a real American success story--not only a tale of a unique and profitable business but also of a family's struggle to maintain a sustainable pop empire against the industry it helped pioneer. A keenly observed narrative that explores the transformation of a California fad into an enduring cult of popularity, it is also the story of the conflicted, secretive, and ultimately tragic Snyder family, who cooked a billion burgers and hooked a zillion fans.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 7.82 x 5.32 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 12, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914602910040,"sku":"9780061346729","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8YsFGndUI9780061346729.webp?v=1792781502"},{"product_id":"agricultural-and-food-controversies-what-everyone-needs-to-knowr-paperback","title":"Agricultural and Food Controversies: What Everyone Needs to Know(r) - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eF. Bailey Norwood\u003c\/b\u003e (Author), \u003cb\u003ePascal A. Oltenacu\u003c\/b\u003e (Author), \u003cb\u003eMichelle S. Calvo-Lorenzo\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe world is more interested in issues surrounding agricultural and food issues than ever before. Are pesticides safe? Should we choose locally grown food? Why do some people embrace new agricultural technologies while others steadfastly defend traditional farming methods? In the debates about organic food, genetically modified organisms, and farm animal welfare, it's not always clear what the scientific studies are actually telling us.\u003cbr\u003e To understand these controversies and more, the authors of Agricultural and Food Controversies: What Everyone Needs to Know begin by encouraging readers to develop an understanding of how two well-educated people can form radically different opinions about food. Sometimes the disputes are scientific in nature, and sometimes they arise from conflicting ethical views. This book confronts the most controversial issues in agriculture by first explaining the principles of each side of the debate, guiding readers through the scientific literature so that they can form their own educated opinions.\u003cbr\u003e Questions asked: \u003cbr\u003e - Are organic foods truly better for your health?\u003cbr\u003e - Are chemical fertilizers sustainable, or are we producing cheap food at the expense of future generations?\u003cbr\u003e - What foods should we eat to have a smaller carbon footprint?\u003cbr\u003e - Does buying local food stimulate the local economy?\u003cbr\u003e - Why are so many farm animals raised indoors?\u003cbr\u003e - Should antibiotics be given to livestock?\u003cbr\u003e - Is genetically-modified food the key to global food security, and does it give corporations too much market power?\u003cbr\u003e - Is the prevalence of corn throughout the food system the result of farm subsidies?\u003cbr\u003e Providing a combination of research and popular opinions on both sides of the issue, Agricultural and Food Controversies: What Everyone Needs to Know allows readers to decide for themselves what they personally value and believe to be important when it comes to their food.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAll authors are present or former faculty members in the College of Agricultural Sciences and Natural Resources at Oklahoma State University. Their commonality is their commitment to helping the public understand agricultural issues through their teaching, research, and writings. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cstrong\u003eF. Bailey Norwood \u003c\/strong\u003eis an Associate Professor of Agricultural Economics at Oklahoma State University. His previous works includes\u003cem\u003e Compassion by the Pound: The Economics of Farm Animal Warfare \u003c\/em\u003eand \u003cem\u003eAgricultural Marketing and Price Analysis\u003c\/em\u003e, an undergraduate textbook. \u003cp\u003e\u003c\/p\u003e\u003cstrong\u003eMichelle S. Calvo-Lorenzo\u003c\/strong\u003e is an Assistant Professor of Livestock Well-Being and Environmental Management in the Department of Animal Science at Oklahoma State University. \u003cp\u003e\u003c\/p\u003e\u003cstrong\u003eSarah Lancaster\u003c\/strong\u003e is an Extension Scientist at the Range Cattle Research and Education Center at the University of Florida. \u003cp\u003e\u003c\/p\u003e\u003cstrong\u003ePascal A. Oltenacu\u003c\/strong\u003e is a Professor in the Department of Animal Science at the University of Florida.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 168\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 9.5 x 4.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 05, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914916172120,"sku":"9780199368426","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/t_g0wuHTgU9780199368426.webp?v=1792785255"},{"product_id":"coffee-a-dark-history-paperback","title":"Coffee: A Dark History - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAntony Wild\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCoffee trader and historian Antony Wild delivers a rollicking history of the most valuable legally traded commodity in the world after oil--an industry that employs 100 million people throughout the world. From obscure beginnings in east Africa in the fifteenth century as a stimulant in religious devotion, coffee became an imperial commodity, produced by poor tropical countries and consumed by rich temperate ones. Through the centuries, the influence of coffee on the rise of capitalism and its institutions has been enormous. Revolutions were once hatched in coffeehouses, commercial alliances were forged, secret societies were formed, and politics and art were endlessly debated. Today, while coffee chains spread like wildfire, coffee-producing countries are in crisis: with prices at a historic low, they are plagued by unprecedented unemployment, abandoned farms, enforced migration, and massive social disruption. Bridging the gap between coffee's dismal colonial past and its perilous corporate present, \u003cem\u003eCoffee\u003c\/em\u003e reveals the shocking exploitation that has always lurked at the heart of the industry.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 344\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 21, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914923643224,"sku":"9780393337396","price":29.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/XZ2D8-mKlX9780393337396.webp?v=1792785266"},{"product_id":"seat-yourself-the-best-of-south-louisianas-local-diners-lunch-houses-and-roadside-stops-paperback","title":"Seat Yourself: The Best of South Louisiana's Local Diners, Lunch Houses, and Roadside Stops - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlex V. Cook\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLouisiana can be a complicated place, but the state's good food and friendly people are simple facts. Pairing these two indisputable truths, author Alex V. Cook takes readers to the many unsung diners, quirky low-fuss restaurants, and family-run establishments that serve up the very best of true Louisiana cuisine. From a gas station with the best boudin links to a Vietnamese bakery with mouthwatering bánh mì, each of these lesser-known culinary gems stitched across southeast Louisiana offers tasty local fare in a down-to-earth atmosphere. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSetting off from the state capital of Baton Rouge and winding through the back roads of Cajun country, then turning southward to the Gulf, and finally veering onto side streets in New Orleans, Cook profiles more than thirty must-visit eateries with wit and an eye for the authentic. Along the way, a culinary landscape emerges that is markedly genuine, surprisingly diverse, and deliciously free from affectation. \u003cp\u003e\u003c\/p\u003eWith indispensable venue information, personal recommendations, and entertaining anecdotes, \u003ci\u003eSeat Yourself: The Best of South Louisiana's Local Diners, Lunch Houses, and Roadside Stops\u003c\/i\u003e is a vivid, humorous, and sharply written hat tip to those Louisiana's constants: amazing food and great people. \u003cp\u003e\u003c\/p\u003e\"Cook's vivid travelogue and deft observations [show] what these gathering spots mean to Louisiana culture: The way we eat, drink, and dance tells stories about who we are.\"--\u003ci\u003eNola.com\/Times- Picayune \u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\"Alex has written a terrifically informative, highly entertaining, compulsively readable guide.\"--James Fox-Smith, editor of \u003ci\u003eCountry Roads magazine\u003c\/i\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAlex V. Cook, author of \u003ci\u003eLouisiana Saturday Night: Looking for a Good Time in South Louisiana's Juke Joints, Honky-Tonks, and Dance Halls\u003c\/i\u003e, has written for the \u003ci\u003eOxford American, the Believer, the Wire, \u003c\/i\u003e and \u003ci\u003eDownBeat\u003c\/i\u003e, among other publications.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.45 x 9.06 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 04, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914928853336,"sku":"9780807162538","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/CTCQbKZ2jk9780807162538.webp?v=1792785272"},{"product_id":"catering-like-a-pro-from-planning-to-profit-paperback","title":"Catering Like a Pro: From Planning to Profit - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFrancine Halvorsen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEssential information and how-to advice from the best in the business\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003eCatering Like a Pro\u003c\/em\u003e is a must-have resource for anyone thinking about starting a catering business. Packed with recipes and exciting new ideas for creating theme events and dramatic experiences, it explains the catering industry from the bottom up. This revised and expanded edition covers everything necessary to get started, including real-world advice on contracts, hiring help, managing events, and sample forms and invoices. A handy list of resources--from equipment and ingredients to legal and business directories--helps make it easy to get up and running smoothly. Interviews with some of the best star caterers in the business offer inspiration and valuable tips for those new to the game.\u003c\/p\u003e\u003cp\u003eFrancine Halvorsen (New York, NY) is a professional culinary writer, consultant and artist who has traveled and lived all over the world. She considers herself lucky to be invited to share meals at some of the best tables everywhere. A graduate of Columbia University, she is the author of \u003cem\u003eCatering Like a Pro, The Food and Cooking of China and Eating Around the World in Your Neighborhood\u003c\/em\u003e.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eEverything you need to get your catering business up and running\u003c\/p\u003e\u003cp\u003e\"A solid foundation for anyone looking to begin a career in catering.\"\u003cbr\u003e-Dr. John J. Bowen, President, Johnson \u0026amp; Wales University\u003c\/p\u003e\u003cp\u003e\"Very informative, with great tips from experienced chefs.\"\u003cbr\u003e-Alain Sailhac\u003c\/p\u003e\u003cp\u003e\"I wish I'd had \"Catering Like a Pro\" 25 years ago, when I began my career. I would have made fewer mistakes (and more money).\"\u003cbr\u003e-Henry Meer\u003c\/p\u003e\u003cp\u003eThis complete, up-to-date guide to the art of catering presents all the proven business advice you need to put profits and success on your menu. It's packed with practical guidance on event planning, cooking, sanitation, and business practices, as well as wisdom-and recipes-from the biggest stars in catering. You'll find indispensable advice from Francois Dinot, Director of L'Academie de Cuisine in Bethesda, Maryland, who has catered many high-level government events in Washington, D.C.; Liz Newmark, President of Great Performances, one of New York's premier caterers; and Jacques Pepin, award-winning cookbook author and Dean of Special Programs at The French Culinary Institute in New York City. And there's more: Complete, step-by-step details and reliable resources for every aspect of the catering businessDirectories, references, and online resources for convenient access to everything from insurance to software to wineMore than 200 surefire recipesPlanning and budgeting aids, checklists, and charts; menus and menu worksheets for diverse events; job expense analysis and pricing guides; client interview outlines; and more\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eFRANCINE HALVORSEN is a graduate of Columbia University and President of Studio Foods, which develops new food products for the gourmet consumer market. Well known for her stylish catering and distinctive events, she has also coached numerous start-up food entrepreneurs.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 334\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.82 x 9.27 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 16, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914941206872,"sku":"9780471214229","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/K_UkLw8X5T9780471214229.webp?v=1792785288"},{"product_id":"menu-pricing-and-strategy-paperback","title":"Menu: Pricing and Strategy - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJack E. Miller\u003c\/b\u003e (Author), \u003cb\u003eDavid V. Pavesic\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis guide to strategically planning a menu offers a wealth of information on designing and pricing for profit. Contents include a new section on the psychological aspects of menu pricing, expanded coverage of health-food, ethnic, and international menus, and additional terms for enhancing menu descriptions.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eNow in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eJack E. Miller\u003c\/strong\u003e, FMP, is Professor Emeritus and past chair of the Hotel, Restaurant, Chef's Apprentice, and Tourism Program, St. Louis Community College. Miller is also coauthor of Basic Food and Beverage Cost Control. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDavid V. Pavesic\u003c\/strong\u003e, Ph.D., FMP, is Senior Professor in the School of Hospitality Administration in the Robinson College of Business at Georgia State University. He is an author and consultant to the industry in the area of operations, cost controls, menu design and menu analysis.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.58 x 10.98 x 8.54 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 18, 1996\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914944090456,"sku":"9780471287476","price":188.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Nsx31i9ZZ49780471287476.webp?v=1792785293"},{"product_id":"caffeinated-pdx-how-portland-became-the-best-coffee-city-in-america-paperback","title":"Caffeinated PDX: How Portland Became the Best Coffee City in America - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eWill Hutchens\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIn Portland, Oregon, coffee is more than just a beverage, it is an essential part of the city's character. Under oft-gray skies, independent roasters and cafés flourish, providing a wide array of styles and tastes for discerning Portlanders to choose from. The celebrated Portland coffee culture attracts visitors from around the world, who come to explore the diverse options and find inspiration for bringing great coffee to their own cities. In Caffeinated PDX: How Portland became the Best Coffee City in America, author Will Hutchens tells the stories of the people and companies that pushed Portland to the forefront of the specialty coffee scene. He travels around the city, talking to a wide variety of coffee professionals and capturing their passion for roasting, selling, and brewing some of the finest coffees in the world. He attends cuppings, goes to barista school, and volunteers at barista competitions to better understand what's so special about specialty coffee. Using Portland as the model, Hutchens also explains the phenomenon known as third-wave coffee, a worldwide movement to improve coffee quality from origin to cup. Full of anecdotes and insights into the minds of Portland's coffee leaders, as well as some lesser-known personalities, Caffeinated PDX is an enjoyable read for people who love coffee, for people who love Portland, or for anyone who appreciates a good story.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 332\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.69 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 01, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914946187608,"sku":"9780991333103","price":23.74,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/OQvUpRje0c9780991333103.webp?v=1792785297"},{"product_id":"cafe-wisconsin-a-guide-to-wisconsins-down-home-cafes-paperback","title":"Cafe Wisconsin: A Guide to Wisconsin's Down-Home Cafes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoanne Raetz Stuttgen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003ci\u003e Cafe Wisconsin\u003c\/i\u003e returns in a new, updated version that provides a sure-bet guide to Wisconsin's best small town, home-cooking cafes. For this second edition, author Joanne Raetz Stuttgen traveled more than 12,000 miles in six months, revisiting old business districts and main streets in search of the ultimate cafe, the perfect slice of homemade pie, and the meaning of life in Wisconsin's down-home cafes.\u003cbr\u003e Featuring 133 cafes, with another 101 Next Best Bets alternatives, Cafe Wisconsin is every hungry traveler's guide to real mashed potatoes, melt-in-your-mouth hot beef, from-scratch baked goods, and colorful coffee klatches. At the counter of aptly named cafes like the Coffee Cup, Main Street, and Chatterbox, you'll laugh with owners, shake dice with customers, and find the authentic taste and flavor of Wisconsin.\u003cbr\u003e Come on. Let's go out to eat!\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJoanne Raetz Stuttgen is a folklorist. She grew up in Minnesota, lived five years in Wisconsin, and now resides in Martinsville, Indiana, with her husband, a Chippewa Falls native, and son. She is currently at work on the \u003ci\u003eCafe Wisconsin Cookbook\u003c\/i\u003e (with Terese Allen) and \u003ci\u003eCafe Indiana\u003c\/i\u003e, both forthcoming from the University of Wisconsin Press.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 302\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.73 x 8.98 x 6.06 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 15, 1993\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914954183000,"sku":"9780299201142","price":28.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/rnhxPuSJQk9780299201142.webp?v=1792785308"},{"product_id":"minnesota-eats-out-an-illustrated-history-hardcover","title":"Minnesota Eats Out: An Illustrated History - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKathryn Strand Koutsky\u003c\/b\u003e (Author), \u003cb\u003eLinda Koutsky\u003c\/b\u003e (Author), \u003cb\u003eEleanor Ostman\u003c\/b\u003e (Contribution by)\u003c\/p\u003e\u003cp\u003e\"Let's eat out!\"\u003cbr\u003e\u003cbr\u003eMinnesotans have always loved to, in the opulent dining rooms of fancy hotels, in piney resort halls, or in standard around-the-corner cafés, where the food is hot and plentiful. And the best of these eateries inspire cherished memories of fabulous food and charming camaraderie.\u003cbr\u003e\u003cbr\u003eMinnesota Eats Out is a virtual romp through the state's dining spots, from early health resorts to Prohibition-era speakeasies to A\u0026amp;W drive-ins, illustrated with nearly one thousand photographs, postcards, menus, matchbooks, and collectible dishes. Kathryn Strand Koutsky and Linda Koutsky narrate the history of dining in the North Star State, highlighting innovative foods, inspired restaurant architecture, and cutting-edge graphic design, along with anecdotes about beloved restaurants remembered through the decades.\u003cbr\u003e\u003cbr\u003eAccompanying this rich history is a priceless collection of recipes for dishes made famous through the years, like the pioneers' Indian Pudding and old favorites from Eibner's Bakery in New Ulm or Ruttger's Resort in Brainerd. Eleanor Ostman revised these recipes for preparation in modern kitchens. Embellished with photographs of historic restaurants, collectible tableware, and restaurant ephemera, the recipes invite today's readers to re-create cherished food memories.\u003cbr\u003e\u003cbr\u003eMinnesota Eats Out, a one-of-a-kind venture into the state's history, serves up over a century of fine and fun Minnesota dining.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eKathryn Strand Koutsky is an award-winning interior designer and a collector of antique postcards and drawings of Minnesota scenes. Linda Koutsky is a collector of restaurant china and flatware as well as antiques and ephemera. She is the author of the Minneapolis Skyway News column \"The Lunchtime Tourist.\" Eleanor Ostman is the author of the best-selling cookbook Always on Sunday and for thirty years was the food writer for the St. Paul Pioneer Press.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 12.2 x 9.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 04, 2003\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Minnesota Book Award (2004)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914967847256,"sku":"9780873514521","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PS41hiP5A79780873514521.webp?v=1792785328"},{"product_id":"baking-and-pastry-mastering-the-art-and-craft-3e-study-guide-paperback","title":"Baking and Pastry: Mastering the Art and Craft, 3e Study Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eThe Culinary Institute of America (Cia)\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eThis is the Student Study Guide to accompany \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003eBaking and Pastry: Mastering the Art and Craft, 3rd Edition. \u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePraised by top pastry chefs and bakers as \"an indispensable guide\" and \"the ultimate baking and pastry reference,\" the latest edition of \u003cb\u003e\u003ci\u003eBaking and Pastry\u003c\/i\u003e \u003c\/b\u003efrom The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eNamed \"Best Book: Professional Kitchen\" at the International Association of Culinary Professionals (IACP) Cookbook Awards\u003c\/li\u003e \u003cli\u003eEstablished by its first two editions as a lifelong kitchen reference for professional pastry chefs\u003c\/li\u003e \u003cli\u003eIncludes more than 900 recipes and 645 color photographs and illustrations\u003c\/li\u003e \u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFounded in 1946, \u003cb\u003eThe Culinary Institute of America\u003c\/b\u003e is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 128\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 10.7 x 8.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 13, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914968731992,"sku":"9781118712825","price":61.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Awv-jv0OPw9781118712825.webp?v=1792785329"},{"product_id":"how-to-design-the-perfect-menu-system-a-mise-mode-guide-to-fresh-food-menu-strategies-that-actually-work-paperback","title":"How to Design the Perfect Menu System: A Mise Mode Guide to Fresh Food Menu Strategies That Actually Work - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRenee Guilbault\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e60% of new restaurants fail within their first year.\u003c\/p\u003e\u003cp\u003e80% close within 5 years.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eAs a food business, your costs go far beyond rent, labor, and ingredients: there's equipment, point-of-sale systems, packaging, all those \"unexpected\" expenses the food world throws at you-and so much more.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eAnd the only thing paying for it all? That amazing food and drink on your menu.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eHow to Design the Perfect Menu System is your Mise Mode(TM) guide to creating fresh food menus that taste good, drive sales, and deliver profit. This easy-to-follow handbook has all the customizable tools and strategies you need to engineer a menu that fits your brand, hits your targets, and has your entire operation working in lock-step.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eMise Mode(TM) is delivering radical transformation to the food world by providing easy-to-use and actionable tools to support food leaders. Industry veteran Renee Guilbault leverages her years of experience leading teams in high-volume global food operations to bring you a holistic, soup-to-nuts approach to menu success, including downloadable templates and timelines that are ready to execute when you are.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThe result? Real profit, happy and healthy customers, and long-term sustainability, so you can grow your business and thrive.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 80\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.19 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 17, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914971156824,"sku":"9781774583753","price":25.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/uNtfYoBeZk9781774583753.webp?v=1792785333"},{"product_id":"create-to-plate-powerful-insights-strategies-actions-to-create-cutting-edge-hospitality-concepts-with-soul-paperback","title":"Create to Plate: Powerful Insights, Strategies \u0026 Actions to Create Cutting Edge Hospitality Concepts with Soul - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDuncan Fraser-Smith\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e- You want to open a restaurant, café or bar and don't know where to start? \u003c\/p\u003e\u003cp\u003e- You have a budget but are not sure where best to allocate your money? \u003c\/p\u003e\u003cp\u003e- You want to understand what will give you the edge over your competition but don't have all the tools?\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCR\u003c\/strong\u003e\u003cstrong\u003eEAT\u003c\/strong\u003e\u003cstrong\u003eE TO PL\u003c\/strong\u003e\u003cstrong\u003eATE\u003c\/strong\u003e is a hospitality concept creation journey taking you from an idea to a living, breathing, thriving hospitality business with soul...and profit!\u003c\/p\u003e\u003cp\u003eAward winner and creative master, Duncan Fraser-Smith, shares his insights, learnings, best practices and \"Slam Dunk\" tips from 30+ years of creating successful hospitality venues throughout the Middle East, Africa, Asia, Europe \u0026amp; Australia.\u003c\/p\u003e\u003cp\u003eHe explores the key areas that will take your concept from Vision to Creation - setting you up for success from the very start by eliminating costly mistakes commonly made!\u003c\/p\u003e\u003cp\u003eYour roadmap to create world class hospitality concepts starts here, by adapting a cutting edge approach to what you are doing, why you are doing it and how you can achieve it....and ultimately become a market leader!\u003c\/p\u003e\u003cp\u003eThis must-read book will help you create your own bit of magic in the \"EATertainment\" business.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 184\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.42 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 25, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914972729688,"sku":"9781922828590","price":22.63,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vVkzb5L5kM9781922828590.webp?v=1792785335"},{"product_id":"food-tourism-and-regional-development-networks-products-and-trajectories-paperback","title":"Food Tourism and Regional Development: Networks, Products and Trajectories - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eC. Michael Hall\u003c\/b\u003e (Editor), \u003cb\u003eStefan Gössling\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFood tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system.\u003c\/p\u003e \u003cp\u003eFrom a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development.\u003c\/p\u003e \u003cp\u003eThis timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eC. Michael Hall\u003c\/strong\u003e is a Professor at the University of Canterbury, New Zealand; Docent, University of Oulu, Finland; and Visiting Professor, Linnaeus University, Kalmar, Sweden. Co-editor of \u003cem\u003eCurrent Issues in Tourism\u003c\/em\u003e, \u003cem\u003e \u003c\/em\u003ehe has wide-ranging research interests in tourism, policy, food and environmental history.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eStefan Gössling\u003c\/strong\u003e is a Professor at the Department of Service Management, Lund University, and the School of Business and Economics, Linnaeus University, Kalmar, Sweden, and research coordinator at the Western Norway Research Institute's Research Centre for Sustainable Tourism. His research interests include tourism and climate change, tourism and development, mobility studies, renewable energy and low-carbon tourism, as well as climate policy and carbon trading.\u003cbr\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 298\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 25, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914978562392,"sku":"9781138592414","price":111.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/plVL_hsLFP9781138592414.webp?v=1792785342"},{"product_id":"food-truck-411-the-essential-information-to-run-a-successful-food-truck-paperback","title":"Food Truck 411: The Essential Information to Run a Successful Food Truck - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBrian J. Branigan\u003c\/b\u003e (Author), \u003cb\u003eBrian J. Branigan\u003c\/b\u003e (Photographer), \u003cb\u003eCulbertson L. Allison\u003c\/b\u003e (Designed by)\u003c\/p\u003e\u003cp\u003eFood Truck 411: The Essential Information To Run A Successful Food Truck, is a new book written by Brian Branigan, owner and operator of Tortillaville, a popular Mexican fare food truck, located in Hudson, NY. Tortillaville co-owner and partner, Allison Culbertson, created the recipes, and the book design. Food Truck 411: the First Comprehensive Food Truck Book Written by a Food Truck Cook. Food Truck 411 is a week-in-the-life, a photo book, a cook book, and a food truck operators vantage point of life-inside the box. It is written with the intent to assist the budding food truck entrepreneur, although, anyone intrigued with the modern-day food truck trend, is certain to take interest. And, if you like Mexican food, the back portion of the book offers a generous helping of over 30 winning recipes. Those of you who are entertaining the thought of opening a food truck (or even a cafe), can confidently look to this book as a trusty and reliable road atlas. It will get you there sooner, and it will save you both time and money.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 242\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.51 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 11, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914981806424,"sku":"9780989284004","price":27.29,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/BSy3xtwzxz9780989284004.webp?v=1792785346"},{"product_id":"more-than-just-food-food-justice-and-community-change-volume-60-hardcover","title":"More Than Just Food: Food Justice and Community Change Volume 60 - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGarrett Broad\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe industrial food system has created a crisis in the United States that is characterized by abundant food for privileged citizens and \"food deserts\" for the historically marginalized. In response, food justice activists based in low-income communities of color have developed community-based solutions, arguing that activities like urban agriculture, nutrition education, and food-related social enterprises can drive systemic social change. Focusing on the work of several food justice groups--including Community Services Unlimited, a South Los Angeles organization founded as the nonprofit arm of the Southern California Black Panther Party--\u003ci\u003eMore Than Just Food\u003c\/i\u003e explores the possibilities and limitations of the community-based approach, offering a networked examination of the food justice movement in the age of the nonprofit industrial complex.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003ci\u003e\"More Than Just Food \u003c\/i\u003ehighlights the powerful role that food can play in connecting communities, celebrating cultural histories, and establishing a more just society for all. Combining the rigor of a scholar and the passion of an activist, Garrett M. Broad offers both practical and theoretical contributions that will help the food justice movement continue to grow.--Bryant Terry, author, activist, and recipient of a 2015 James Beard Foundation Leadership Award \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"Community-based organizations throughout the country are working to promote health, equity and sustainability through urban food activism. \u003ci\u003eMore Than Just Food\u003c\/i\u003e offers an in-depth investigation of the potential for such activism to achieve social and racial justice in Los Angeles and beyond. As a scholar-activist, Broad offers insightful suggestions for future movement organizing, media storytelling, and policy advocacy.\"--Alison Hope Alkon, Associate Professor of Sociology, University of the Pacific \u003cp\u003e\u003c\/p\u003e \"\u003ci\u003eMore Than Just Food \u003c\/i\u003eis an utterly compelling and intellectually satisfying discussion of the historical and contemporary relevance of food justice concerns to any serious conversation about racism, community organizing, and social justice more generally. Garrett M. Broad has written a powerful account of how and why the politics of healthy food access and activism can shed new and valuable light on questions of inclusion, fairness, and inequality in an interconnected and neoliberal world.\"--John L. Jackson, Jr., Richard Perry University Professor and Dean of the School of Social Policy and Practice at the University of Pennsylvania \u003cp\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eGarrett M. Broad\u003c\/b\u003e is Assistant Professor in the Department of Communication and Media Studies at Fordham University.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 296\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.1 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 09, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914990260568,"sku":"9780520287440","price":171.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/zafVuWl_kA9780520287440.webp?v=1792785359"},{"product_id":"divided-spirits-tequila-mezcal-and-the-politics-of-production-volume-56-paperback","title":"Divided Spirits: Tequila, Mezcal, and the Politics of Production Volume 56 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSarah Bowen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eDivided Spirits \u003c\/i\u003etells the stories of tequila and mezcal, two of Mexico's most iconic products. In doing so, the book illustrates how neoliberalism influences the production, branding, and regulation of local foods and drinks. It also challenges the strategy of relying on \"alternative\" markets to protect food cultures and rural livelihoods. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e In recent years, as consumers increasingly demand to connect with the people and places that produce their food, the concept of terroir--the taste of place--has become more and more prominent. Tequila and mezcal are both protected by denominations of origin (DOs), legal designations that aim to guarantee a product's authenticity based on its link to terroir. Advocates argue that the DOs expand market opportunities, protect cultural heritage, and ensure the reputation of Mexico's national spirits. Yet this book shows how the institutions that are supposed to guard \"the legacy of all Mexicans\" often fail those who are most in need of protection: the small producers, agave farmers, and other workers who have been making tequila and mezcal for generations. The consequences--for the quality and taste of tequila and mezcal, and for communities throughout Mexico--are stark. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eDivided Spirits\u003c\/i\u003e suggests that we must move beyond market-based models if we want to safeguard local products and the people who make them. Instead, we need systems of production, consumption, and oversight that are more democratic, more inclusive, and more participatory. Lasting change is unlikely without the involvement of the state and a sustained commitment to addressing inequality and supporting rural development.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eSarah Bowen's book is meticulously researched and delivers an important message about the limits of market mechanisms to reform the food system and deliver economic justice. Accessible to the casual reader as well as the seasoned food scholar, this work sets the bar for high-quality food scholarship. --Josée Johnston, author of \u003ci\u003eFoodies: Democracy and Distinction in the Gourmet Foodscape\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"Sarah Bowen's investigation of tequila and mezcal production in contemporary Mexico is masterful. She evocatively lays out the perils and possibilities of 'glocalization' as a strategy for protecting people, food, and drinks with a clear-eyed examination of the consequences of instituting denominations of origin and quality standards for tequila and mezcal. Although growing agave and making tequila and mezcal remain important for Mexicans, Bowen neither romanticizes nor dismisses the contradictions that emerge when agrarian and cultural ideals confront the complex power dynamics of a global political economic system.\u003ci\u003e Divided Spirits \u003c\/i\u003ereveals the continued need to protect agrarian livelihoods, artisan food and drink, and cultural and biological diversity. Retaining control over whom and what determines quality is Bowen's important and innovative call to arms, and we all should listen. Everyone must be involved in this fight--from small agave farmers in Oaxaca to bureaucrats in Mexico City to urban hipsters drinking smoky mezcal in a bar.\" --Amy Trubek, University of Vermont\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSarah Bowen\u003c\/b\u003e is Associate Professor of Sociology at North Carolina State University.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 280\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8.9 x 5.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914994127192,"sku":"9780520281059","price":53.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/cPAH-g8FfT9780520281059.webp?v=1792785364"},{"product_id":"kansas-city-food-trucks-stories-recipes-paperback","title":"Kansas City Food Trucks: Stories \u0026 Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlex Levine\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDiscover the stories behind Kansas City's delicious and diverse fleet of food trucks. \u003c\/p\u003e\u003cp\u003eKansas City's claim to food fame has come from a long-standing tradition of stellar barbeque. As the city continues to grow and evolve, so does the food scene. Budding entrepreneurs and foodies have launched innovative food trucks that deliver trendy and worldly dishes to the community, all from kitchens on wheels.\u003c\/p\u003e\u003cp\u003eChrissy Nucum cooks up decades-old family recipes to offer customers authentic, scratch-made Filipino fare. Kim Niebaum and Michelle Ferguson left cushy office jobs to own and run Coffee Cake KC. Brandon Simpson was a piano salesman before he launched one of Kansas City's first food trucks, Jazzy B's.\u003c\/p\u003e\u003cp\u003eIn this book, explore the stories behind many of these small businesses, and the love they pour into their recipes. Each food truck owner shares tales of their struggles and victories, and what made them take the leap to start their own mobile food businesses. They even give readers exclusive recipes that keep their customers coming back for more.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eAbout Alex Levine\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eLevine is an award-winning food truck blogger from Chicago. Her work has been featured on KCTV5, ABC, NBC, Mobile Cuisine Magazine, WGN radio, and more. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 228\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.62 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 19, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915006775640,"sku":"9780692040799","price":51.28,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/luvFud2DBA9780692040799.webp?v=1792785384"},{"product_id":"raising-beef-cattle-for-beginners-guide-paperback","title":"Raising Beef Cattle For Beginner's Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCarson Wyatt\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAre you new to raising beef cattle, and don't know exactly where to start? Don't feel like reading over 300 pages right now, but just want to get the basic grasp of what beef cattle farming entails and the potential it can make for you and your family? Then, this is the book for you! It's can be overwhelming and exciting to take on such an undertaking task such as beef cattle, but this book gets you up to speed on all the basics, and what you need to get started, without the extra fluff you don't have time to read.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eCarson Wyatt is has been raising beef cattle for decades in Montana, USA with his wife Kathy and his 3 children. It started out as a part time hobby, but Carson bought some neighboring farms, quit his job as an industrial mechanic, and expanded his herd, as well as his farm, and went full time in the business as a rancher\/farmer in 2005. It has been a rewarding experience for Carson and his family to live a simple, yet hardworking lifestyle that offers a sense of a fulfilling life that many others do not get to experience.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 88\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.18 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 05, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915381477720,"sku":"9781542390637","price":16.18,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Uk8F4q-6QO9781542390637.webp?v=1792788757"},{"product_id":"vending-machine-business-secrets-2023-how-to-start-scale-your-vending-business-from-0-to-passive-income-comprehensive-guide-with-case-studies-paperback","title":"Vending Machine Business Secrets (2023): How to Start \u0026 Scale Your Vending Business From $0 to Passive Income - Comprehensive Guide with Case Studies, - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCarter Woods\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDid you know that 64% of Americans are now living \"paycheck to paycheck\"?\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThat's what a study by \"Lending Club\" found in May of 2022.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAre you part of that 64%? Or perhaps you're part of the 70% who confessed to low job satisfaction?\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eIf that's you, it's time to change something.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eOwning and operating vending machines changed my life. Before I found this opportunity, I was a stressed and underpaid warehouse manager - yet now, in just a couple of years, I've built my vending machine business to over \u003cstrong\u003e80 machines \u003c\/strong\u003e\u0026amp; thousands of dollars per month in profit. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003ePerhaps you've already attempted to make it work, but encountered common issues like location managers rejecting and \u003cstrong\u003edismissing your offers\u003c\/strong\u003e, or not being able to agree fair terms with them? Maybe you've faced issues with your vending machines breaking, or not knowing how to fix common \u003cstrong\u003emaintenance\u003c\/strong\u003e problems.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAs a beginner vending machine owner, there are many \u003cstrong\u003ebarricades\u003c\/strong\u003e that can stop you from reaching your goals and ambitions. But, with guidance from my book, you will learn from the \u003cstrong\u003emyriad of mistakes\u003c\/strong\u003e I made on my VM journey - so that you can ultimately achieve success in this profoundly overlooked business.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eHere's an insight into what you'll know when you buy this book: \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e- The best and most reliable vending machine that money can buy...\u003cstrong\u003e- Page 52\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e- How to land multiple vending routes in one deal, even as a complete beginner\u003c\/p\u003e\u003cp\u003e- The #1 website to buy used Vending Machines \u003cstrong\u003e- Page 47\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e- Complete revenue, cost \u0026amp; margin breakdowns of different vending products\u003c\/p\u003e\u003cp\u003e- Understand all the different ways you can structure your business (LLC, S-Corp, etc.)\u003c\/p\u003e\u003cp\u003e- 4 mistakes most vending machines owners make \u003cstrong\u003e- Page 129\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e- Our predictions for the future of the vending machine industry\u003c\/p\u003e\u003cp\u003e- Complete insights into \"Sales Tax\" percentages in every state\u003c\/p\u003e\u003cp\u003e- A full glossary of important industry terms (Lexan, Kickplate, Dolly, etc.) \u003cstrong\u003e- Page 37\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e- How to structure a profit share agreement, that works in your favour = no more fixed costs.\u003c\/p\u003e\u003cp\u003e- Discover how you can sell your vending business or vending route \u003cstrong\u003e- Page 175\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e- The #1 credit-card reader to install on your machines \u003cstrong\u003e- Page 143\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e- And much more!\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e*Bonus*\u003c\/strong\u003e - Each purchase includes a FREE downloadable Vending Machine Route Contract so that you can quickly get pen to paper, and stop relying on dangerous \"handshake deals\" for your vending machine locations.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSo, regardless of whether you've already began your vending journey or whether you're brand new to the industry - with the \u003cstrong\u003eproven direction and guidance\u003c\/strong\u003e offered to you in this up-to-date 2022 book - you too, will understand exactly how powerful and life-changing this business model can be.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eIf you're ready to leave the \"paycheck to paycheck lifestyle\" in the past, add rocket fuel to your income and create a business that offers you freedom, time with your family, and the life you always desired, then...\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eScroll up and now and click 'Add to Cart'\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 210\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.48 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 28, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915386622296,"sku":"9781915363268","price":21.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/DzjHw2EC409781915363268.webp?v=1792788764"},{"product_id":"lost-restaurants-of-memphis-paperback","title":"Lost Restaurants of Memphis - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eG. Wayne Dowdy\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eMemphis is well known for its cuisine, and there is no end to the iconic restaurants that hold a place in the hearts of locals. Johnny Mills Barbecue was home to the \"barbecue king of Beale Street.\" Gaston's Restaurant was owned by John Gaston, the \"prince of Memphis restaurateurs.\" Leonard's Pit Barbecue was operated by Leonard Heuberger, the man who invented the pulled pork sandwich. Gayhawk Drive-In was hugely popular with African Americans during segregation. Author G. Wayne Dowdy details the history of Memphis's most celebrated restaurants and the reasons they will live forever.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 128\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 14, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915415523672,"sku":"9781467142526","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/W3l1cfQ8_t9781467142526.webp?v=1792788803"},{"product_id":"historic-austin-restaurants-capital-cuisine-through-the-generations-hardcover","title":"Historic Austin Restaurants: Capital Cuisine Through the Generations - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMelanie Haupt\u003c\/b\u003e (Author), \u003cb\u003eDena Childs\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003eAustin has staked its claim as the seat of innovative culinary movements, and its food culture mirrors the transformations taking place across the city. The evolution of the east side is reflected in joints like Franklin Barbecue, while landmarks like Scholz Garten, the oldest restaurant in the capital, testify to the contributions of the town's college presence and a healthy German influence. Joe's Bakery isn't just one of the town's most beloved Tex-Mex spots; it's the place where the real wheeling and dealing in Texas politics happens. Food writer Melanie Haupt samples Austin's iconic restaurants and the rich heritage that produced them.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 146\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 08, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915425747288,"sku":"9781540221940","price":35.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/0srKZeB9Sf9781540221940.webp?v=1792788814"},{"product_id":"super-chef-the-making-of-the-great-modern-restaurant-empires-paperback","title":"Super Chef: The Making of the Great Modern Restaurant Empires - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJuliette Rossant\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWolfgang Puck -- Charlie Palmer -- Todd English -- Mary Sue Milliken and Susan Feniger -- Tom Colicchio\u003c\/b\u003e: These are men and women who were not content merely to run a great restaurant; they wanted to create multinational food empires. And they did. In \u003ci\u003eSuper Chef\u003c\/i\u003e, veteran journalist Juliette Rossant takes you on an unprecedented tour inside the business of the food business, one of the world's most glamorous -- and little-known -- industries. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eYou catch glimpses of them everywhere: on television, in tabloid gossip columns pictured at glitzy parties with Hollywood stars and power brokers, in national magazine stories about their latest business projects. You buy their products at your local supermarket or online, or maybe even stay at their hotels. Traditional chefs may have stayed in the kitchen and rarely ventured into the public eye, but a growing number of today's top chefs are utilizing skills seldom taught in cooking school -- trading anonymity for celebrity and rising to build culinary empires. \u003cp\u003e\u003c\/p\u003eJuliette Rossant goes behind the scenes with these new moguls to reveal the key ingredients that go into making a Super Chef. Culinary talent remains the base component, but today's Super Chef must be a whole lot more -- equal parts entrepreneur, realtor, fundraiser, publicist, and media star. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eSuper Chef\u003c\/i\u003e, Rossant profiles six of the hottest names in the industry today. From Wolfgang Puck's Spago Beverly Hills to his pizza in your freezer, from Charlie Palmer's Microsoft-powered eWinebook to Todd English on the QM2, from Mary Sue Milliken and Susan Feniger's appearing as the Food Network's \u003ci\u003eToo Hot Tamales\u003c\/i\u003e to New York's most recent contender Tom Colicchio of both Gramercy Tavern and Craft -- Rossant spins their tales of \u003ci\u003ehaute cuisine\u003c\/i\u003e and corporate conquest. Each of these culinary magnates has taken a unique path to the top, and Rossant adds up the variations in their experiences to offer a gripping and astute look at what it takes to become the cream of the crop. \u003cp\u003e\u003c\/p\u003eJuliette Rossant knows food, celebrity, and business. She has covered extensively the empire-building celebrity chefs for \u003ci\u003eForbes\u003c\/i\u003e, and has been granted unfettered access to her subjects, their staffs, financiers, and families. The result is a rollicking culinary adventure that food lovers, celebrity watchers, and business fans cannot miss.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJuliette Rossant\u003c\/b\u003e is an author and journalist raised in New York City. After cofounding The Stonefence Review at Dartmouth, she was stationed in Istanbul, Moscow, and Paris, where she wrote as much on food and travel as on business and politics. At \u003ci\u003eForbes\u003c\/i\u003e magazine she wrote the Celebrity Chefs column in their annual \"Celebrity 100\" issue as well as the Middle East section of their annual \"Billionaires List.\" Now based in Washington, D.C., she is working on her second book as well as consulting to the media and food industries.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.64 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 27, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915429548376,"sku":"9781416568414","price":20.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/3CTDRZNFsA9781416568414.webp?v=1792788820"},{"product_id":"classic-eateries-of-the-ozarks-and-arkansas-river-valley-hardcover","title":"Classic Eateries of the Ozarks and Arkansas River Valley - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKat Robinson\u003c\/b\u003e (Author), \u003cb\u003eGrav Weldon\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003eIf life is a highway, food is the fuel. The restaurant cuisine of Arkansas was crafted by transportation--and by family heritage. From century-old soda fountains to heritage candy makers, Arkansas wine country and the birthplace of fried pickles, discover the delicious nooks of the Ozarks and scrumptious crannies of the Arkansas River Valley through this tasty travelogue. Learn how fried chicken came to a tiny burg called Tontitown. Discover a restaurant atop a gristmill with a history predating the Civil War. Dine where Bill Clinton, Sam Walton and Elvis Presley caught a bite to eat. Join author Kat Robinson and photographer Grav Weldon on this exploration of over one hundred of the state's classic and iconic restaurants.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 274\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.63 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 12, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915430269272,"sku":"9781540222305","price":42.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/XxcQRss13K9781540222305.webp?v=1792788821"},{"product_id":"antimicrobials-in-food-paperback","title":"Antimicrobials in Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eP. Michael Davidson\u003c\/b\u003e (Editor), \u003cb\u003eT. Matthew Taylor\u003c\/b\u003e (Editor), \u003cb\u003eJairus R. D. David\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFifteen years have passed since the 3rd edition of \u003cstrong\u003eAntimicrobials in Food\u003c\/strong\u003e was published. It was arguably considered the \"must-have\" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of \"natural\" and \"clean-label\" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of \u003cstrong\u003eAntimicrobials in Food\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003eIn the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or \"hurdle technology,\" and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of \"clean\" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFeatures\u003c\/b\u003e\u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eCovers all food antimicrobials, natural and synthetic, with the latest research on each type\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eContains 5,000+ references on every conceivable food antimicrobial\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eGuides in the selection of appropriate additives for specific food products\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eIncludes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials\u003c\/li\u003e \u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDr. Matthew Taylor\u003c\/strong\u003e is an associate professor of food microbiology in the Department of Animal Science at Texas A\u0026amp;M University, College Station, TX. He received the B.S. in Food Science and B.A. in Sociology in 2000 from North Carolina State University. He then obtained the M.S. degree in Food Science from North Carolina State University in 2003, and earned his Ph.D. in Food Science and Technology from the University of Tennessee-Knoxville in 2006. He joined Texas A\u0026amp;M University in June 2007. Dr. Taylor's primary research interests are in the utilization and mechanisms of food antimicrobials to inhibit bacterial foodborne pathogens. Specifically, research is conducted to investigate and determine the manner by which food antimicrobials inhibit microbial pathogens. Additionally, research is conducted that seeks to overcome obstacles to the use of food antimicrobials in some product by the encapsulation of food antimicrobials. Dr. Taylor functions as lead instructor for undergraduate and graduate courses elaborating the microbiology of human foods. Dr. Taylor also regularly provides guest lectures for Texas A\u0026amp;M University courses, as well as teaching in food safety microbiology for members of the food processing industry and regulatory agency officers. Dr. Taylor is an active member of the Institute of Food Technologists and was previously recognized for excellence in service to the IFT Food Microbiology Division. He currently chairs and co-chairs various committees for the International Association for Food Protection, Phi Tau Sigma Honorary Food Science Society, and Gamma Sigma Delta Society. He sits on the editorial boards of multiple refereed journals. He also provides expert reviews in food safety microbiology for multiple journals publishing refereed food microbiology research. He has participated on over $33 million dollars in competitively funded and contracted research throughout his career.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eP. Michael Davidson, PhD \u003c\/strong\u003eis a University of Tennessee (UT) Institute of Agriculture Chancellor's Professor Emeritus and former Head (2005-2013) of the Department of Food Science \u0026amp; Technology at UT. Prior to retirement in 2016, he served on the faculty at UT for 30 years and was Professor in Food Science and Toxicology at the University of Idaho for 8 years. He earned a Ph.D. in food science at Washington State University in 1979, an M.S. in food science from the University of Minnesota and B.S. in microbiology from the University of Idaho. Dr. Davidson's research program involves microbiological food safety. His primary research area in food safety has been characterizing regulatory-approved and naturally occurring antimicrobial food preservatives. He is co-editor of the book \u003ci\u003eAntimicrobials in Foods\u003c\/i\u003e, 3rd Edition along with John Sofos and Larry Branen. A secondary research area has been development and characterization of thermal and novel non-thermal processes to control pathogenic and spoilage microorganisms in foods. Dr. Davidson has authored or co-authored over 200 refereed journal articles, book chapters and books and given over 300 scientific presentations at national and international meetings, industry workshops and universities. He previously served as a Co-Scientific Editor for the \u003ci\u003eJournal of Food Protection\u003c\/i\u003e and on the Board of Directors of the Institute of Food Technologists (IFT). Davidson was presented with Honorary Life Membership in the International Association of Food Protection (IAFP) in 2018, the inaugural IFT Gerhardt Haas Award in 2017 for outstanding contribution to food safety, the Frozen Food Research Award from the Frozen Food Foundation in 2016, the IFT IAFP President's Recognition Award in 2005 and the IFT Food Microbiology Division Distinguished Service Award in 2000. He was elected Chair of the IFT Food Microbiology Division in 1996 and Chair of the Food Microbiology Division of the American Society for Microbiology in 1993. For his contributions to microbiology, food science and technology, and food safety, Dr. Davidson was elected a Fellow of the American Academy of Microbiology, the Institute of Food Technologists and the International Association of Food Protection, respectively. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eJairus R. D. David, Ph.D.\u003c\/strong\u003e, is a thought leader in the agro-food industry and authority on food preservation science, food safety and quality. Jairus has worked with the food industry on use of natural and clean label ingredients, especially antimicrobial preservatives for designing premium foods, and in developing microbiology and thermal processing food safety objectives and compliance for over 35 years, balancing applied research with process and quality optimization, and launch of innovative products. His industrial experience spans working for family-owned small companies and large corporations - highly regulated baby foods, infant formula, and consumer-packaged goods. \u003c\/p\u003e\u003cp\u003eJairus earned his Ph.D. in microbiology with thermal processing emphasis from the University of California at Davis, under the tutelage of Dr. Richard Larry Merson. He earned his B.Sc. (Agriculture) from the University of Agricultural Sciences, Bangalore, India, and M.Sc. (Food Technology) from the Central Food Technological Research Institute, Mysore, India. \u003c\/p\u003e\u003cp\u003eJairus is a Certified Quality Manager (CQM) and Certified Quality Engineer (CQE), from American Society for Quality. He has participated in the leadership program at the Kellogg School of Management, Center for Creative Leadership, Stephen Covey Leadership Forum, and the Massachusetts Institute of Technology. \u003c\/p\u003e\u003cp\u003eA Fellow of the Institute of Food Technologists (IFT), he is the recipient of IFT's prestigious Industrial Scientist Award (2006). He is recognized for developing and influencing public health food safety policy on the use of honey in cereals and bakery products for the prevention of infant botulism in infants under 12 months of age. Currently, all honey and honey-containing food products in commerce carry a warning label \"\u003ci\u003eDo not feed honey to infants less than one year of age\u003c\/i\u003e.\" \u003c\/p\u003e\u003cp\u003eJairus has authored or coauthored several refereed papers, book chapters, books on aseptic processing and packaging of food, abstracts and patents. Jairus is currently Principal Consultant at JRD Food Technology Consulting, LLC., Omaha, Nebraska. \u003cb\u003eWWW.JRDFoodTech.com\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003eOpen for both domestic and international assignments, able and willing to do \u003ci\u003epro bono \u003c\/i\u003econsulting for projects in developing \"Third-World\" and Fourth-World\" countries, rural communities, and non-profit organizations.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 810\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.64 x 10 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 19, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915439968600,"sku":"9780367509835","price":111.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/laCIdQpMy-9780367509835.webp?v=1792788832"},{"product_id":"vending-machine-business-secrets-how-to-start-scale-your-vending-business-from-0-to-passive-income-comprehensive-guide-with-case-studies-best-m-hardcover","title":"Vending Machine Business Secrets: How to Start \u0026 Scale Your Vending Business From $0 to Passive Income - Comprehensive Guide with Case Studies, Best M - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCarter Woods\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDid you know that 64% of Americans are now living \"paycheck to paycheck\"?\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThat's what a study by \"Lending Club\" found in May of 2022.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAre you part of that 64%? Or perhaps you're part of the 70% who confessed to low job satisfaction?\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eIf that's you, it's time to change something.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eOwning and operating vending machines changed my life. Before I found this opportunity, I was a stressed and underpaid warehouse manager - yet now, in just a couple of years, I've built my vending machine business to over \u003cstrong\u003e80 machines \u003c\/strong\u003e\u0026amp; thousands of dollars per month in profit. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003ePerhaps you've already attempted to make it work, but encountered common issues like location managers rejecting and \u003cstrong\u003edismissing your offers\u003c\/strong\u003e, or not being able to agree fair terms with them? Maybe you've faced issues with your vending machines breaking, or not knowing how to fix common \u003cstrong\u003emaintenance\u003c\/strong\u003e problems.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAs a beginner vending machine owner, there are many \u003cstrong\u003ebarricades\u003c\/strong\u003e that can stop you from reaching your goals and ambitions. But, with guidance from my book, you will learn from the \u003cstrong\u003emyriad of mistakes\u003c\/strong\u003e I made on my VM journey - so that you can ultimately achieve success in this profoundly overlooked business.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eHere's an insight into what you'll know when you buy this book: \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e- The best and most reliable vending machine that money can buy...\u003cstrong\u003e- Page 52\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e- How to land multiple vending routes in one deal, even as a complete beginner\u003c\/p\u003e\u003cp\u003e- The #1 website to buy used Vending Machines \u003cstrong\u003e- Page 47\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e- Complete revenue, cost \u0026amp; margin breakdowns of different vending products\u003c\/p\u003e\u003cp\u003e- Understand all the different ways you can structure your business (LLC, S-Corp, etc.)\u003c\/p\u003e\u003cp\u003e- 4 mistakes most vending machines owners make \u003cstrong\u003e- Page 129\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e- Our predictions for the future of the vending machine industry\u003c\/p\u003e\u003cp\u003e- Complete insights into \"Sales Tax\" percentages in every state\u003c\/p\u003e\u003cp\u003e- A full glossary of important industry terms (Lexan, Kickplate, Dolly, etc.) \u003cstrong\u003e- Page 37\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e- How to structure a profit share agreement, that works in your favour = no more fixed costs.\u003c\/p\u003e\u003cp\u003e- Discover how you can sell your vending business or vending route \u003cstrong\u003e- Page 175\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e- The #1 credit-card reader to install on your machines \u003cstrong\u003e- Page 143\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e- And much more!\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e*Bonus*\u003c\/strong\u003e - Each purchase includes a FREE downloadable Vending Machine Route Contract so that you can quickly get pen to paper, and stop relying on dangerous \"handshake deals\" for your vending machine locations.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSo, regardless of whether you've already began your vending journey or whether you're brand new to the industry - with the \u003cstrong\u003eproven direction and guidance\u003c\/strong\u003e offered to you in this up-to-date 2022 book - you too, will understand exactly how powerful and life-changing this business model can be.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eIf you're ready to leave the \"paycheck to paycheck lifestyle\" in the past, add rocket fuel to your income and create a business that offers you freedom, time with your family, and the life you always desired, then...\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eScroll up and now and click 'Add to Cart'\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 210\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.63 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 28, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915442229592,"sku":"9781915363152","price":28.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/3B4vlx7Rfz9781915363152.webp?v=1792788834"},{"product_id":"stories-from-new-jersey-diners-monuments-to-community-paperback","title":"Stories from New Jersey Diners: Monuments to Community - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael C. Gabriele\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eDiners are where communities across the Garden State go to celebrate milestones, form lifetime bonds and take comfort in food. Daily life at the counter or in the booth inspires sentimental recollections that reflect the state's spirit and history. Late-night eats fueled Wildwood's wild rock-and-roll days. An entrepreneur traveled eight thousand miles from India and opened a diner in Shamong. From an impromptu midnight wedding in an Elizabeth lunch wagon to a Vietnam veteran sustained by a heartfelt note from a beloved Mount Holly waitress, these are true tales from the soul of New Jersey. Author Michael C. Gabriele documents colorful stories from the Diner Capital of the World.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eThis is Michael C. Gabriele's fourth book on New Jersey history, all published by The History Press. The previous books are (in chronological order): The Golden Age of Bicycle Racing in New Jersey, The History of Diners in New Jersey and New Jersey Folk Revival Music: History and Tradition. A lifelong Garden State resident, he is a 1975 graduate of Montclair State University and has worked as a journalist, freelance writer and author for more than forty years. Gabriele is a member of the board of trustees for the annual New Jersey Folk Festival at Rutgers University and a member of the executive board for the Nutley Historical Society and serves on the advisory board of the Clifton Arts Center. He writes an occasional diner blog for the website Jersey Bites: A Quest for Food with Attitude (https: jerseybites.com) and enjoys exploring the diverse regions of the Garden State.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.9 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 23, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915442557272,"sku":"9781467139823","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/4PKeSvqScu9781467139823.webp?v=1792788835"},{"product_id":"lost-restaurants-of-baltimore-paperback","title":"Lost Restaurants of Baltimore - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSuzanne Loudermilk\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBaltimore's unforgettable dining scene of the past is re-visited here in thirty-five now shuttered restaurants that made their mark on this city.\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eHaussner's artwork. Coffey salad at the Pimlico Hotel. Finger bowls at Hutzler's Colonial Tea Room. The bell outside the door at Martick's Restaurant Francais. Details like these made Baltimore's dining scene so unforgettable. Explore the stories behind thirty-five shuttered restaurants that Baltimoreans once loved and remember the meals, the crowds, the owners and the spaces that made these places hot spots. Suzanne Loudermilk and Kit Waskom Pollard share behind-the-scenes tales of what made them tick, why they closed their doors and how they helped make Baltimore a culinary destination.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSuzanne Loudermilk is a freelance writer who previously worked at the Baltimore Sun as a reporter and editor and at Baltimore magazine as the food and travel editor. She is also an adjunct professor at Towson University. Kit Waskom Pollard is a freelance writer and research analyst who has written about food and restaurants for numerous local publications, including the Baltimore Sun and Baltimore magazine. She writes a restaurant events column and restaurant reviews for the website Baltimore Fishbowl.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.7 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 28, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915446423896,"sku":"9781467140669","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/r_InIXJvOZ9781467140669.webp?v=1792788840"},{"product_id":"food-and-drink-tourism-principles-and-practice-paperback","title":"Food and Drink Tourism: Principles and Practice - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSally Everett\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eDedicated to the growing field of food and drink tourism and culinary engagement, Sally Everett offers a multi-disciplinary approach to the subject, embracing theories and examples from numerous subject disciplines.\u003cbr\u003e \u003cbr\u003e Through a combination of critical theory reflections, real-life case studies, media excerpts and activities, examples of food and drink tourism around the world as well as a focus on employability, \u003cstrong\u003e\u003cem\u003eFood and Drink Tourism \u003c\/em\u003e\u003c\/strong\u003eprovides a comprehensive \u0026amp; engaging resource on the growing trend of food motivated travel \u0026amp; leisure.\u003cbr\u003e \u003cbr\u003e Suitable for any student studying tourism, hospitality, events, sociology, marketing, business or cultural studies.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDr Sally Everett\u003c\/strong\u003e is Deputy Dean (Quality and Student Experience) at the Lord Ashcroft International Business School, Anglia Ruskin University and is a Principal Fellow of the Higher Education Academy.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 464\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.1 x 7.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 04, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915453436248,"sku":"9781446267738","price":190.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/jGgc4e6MyO9781446267738.webp?v=1792788850"},{"product_id":"lost-restaurants-of-chicago-hardcover","title":"Lost Restaurants of Chicago - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGreg Borzo\u003c\/b\u003e (Author), \u003cb\u003eHot Doug's Doug Sohn\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eMany of Chicago's greatest or most unusual restaurants are \"no longer taking reservations,\" but they're definitely not forgotten. From steakhouses to delis, these dining destinations attracted movie stars, fed the hungry, launched nationwide trends and created a smorgasbord of culinary choices. Stretching across almost two centuries of memorable service and adventurous menus, this book revisits the institutions entrusted with the city's special occasions. Noted author Greg Borzo dishes out course after course of fondly remembered fare, from Maxim's to Charlie Trotter's and Trader Vic's to the Blackhawk. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 226\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 03, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915463823704,"sku":"9781540237064","price":38.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/xAlrAW0iE59781540237064.webp?v=1792788865"},{"product_id":"restaurant-osha-safety-and-security-the-book-of-restaurant-industry-standards-best-practices-paperback","title":"Restaurant OSHA Safety and Security: The Book of Restaurant Industry Standards \u0026 Best Practices - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHoward Cannon\u003c\/b\u003e (Author), \u003cb\u003eShirley Ann Walters\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNo one heads to work at the restaurant down the street expecting to get maimed by a piece of kitchen equipment.\u003c\/strong\u003e No one takes family and friends out for dinner planning to spend the night in the emergency room waiting to hear whether the surgeon can reattach their child's fingers. And, no one goes to any restaurant expecting to Eat Lunch and Die!\u003c\/p\u003e \u003cp\u003eUnfortunately, these things happen every day-many times a day-in restaurants of all types and sizes across America. In fact, every year, thousands of employees and customers die in restaurants; millions more are being injured, harmed, sickened, or maimed. Before this calendar year is out, thousands will be dead, tens of thousands injured, and more than 90,000 people a day will become sickened from ingesting restaurant foods and beverages. The majority of these incidents could have been prevented with Restaurant OSHA Safety and Security and restaurant industry standards in place.\u003c\/p\u003e \u003cp\u003eCompiled from more than 1,000 hours of research and statistical analysis, Restaurant OSHA Safety and Security was written to help provide restaurant owners, managers, executives, employers, employees, and vendors what they need to know about OSHA and industry standards and best practices in simple language, so they can concentrate on being successful and making money.\u003c\/p\u003e \u003cp\u003eThe authors of this book operate Restaurant Expert Witness-America's most visible and prolific testifying and consulting forensic expert witness firm. They provide unbiased opinions pertaining to restaurant and bar industry lawsuits, insurance claims, litigation, and pre-litigation matters. They wrote this book to bring awareness to dangerous conditions that exist in America's restaurants and to provide easy-to-implement solutions that will help protect us all.\u003c\/p\u003e \u003cp\u003eTo see what others have to say and to get more information go to\u003cbr\u003e RestaurantOSHA.com\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 496\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915701162328,"sku":"9781945614002","price":97.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/C8k5f6mPQ69781945614002.webp?v=1792792595"},{"product_id":"restaurant-osha-safety-and-security-the-book-of-restaurant-industry-standards-best-practices-hardcover","title":"Restaurant OSHA Safety and Security: The Book of Restaurant Industry Standards \u0026 Best Practices - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHoward Cannon\u003c\/b\u003e (Author), \u003cb\u003eShirley Ann Walters\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNo one heads to work at the restaurant down the street expecting to get maimed by a piece of kitchen equipment.\u003c\/strong\u003e No one takes family and friends out for dinner planning to spend the night in the emergency room waiting to hear whether the surgeon can reattach their child's fingers. And, no one goes to any restaurant expecting to Eat Lunch and Die! And no restaurant employee goes into work expecting to lose life or limb. \u003c\/p\u003e \u003cp\u003eUnfortunately, these things happen every day-many times a day-in restaurants of all types and sizes across America. In fact, every year, thousands of employees and customers die in restaurants; millions more are being injured, harmed, sickened, or maimed. Before this calendar year is out, thousands will be dead, tens of thousands injured, and more than 90,000 people a day will become sickened from ingesting restaurant foods and beverages. The majority of these incidents could have been prevented with Restaurant OSHA Safety and Security and restaurant industry standards in place.\u003c\/p\u003e \u003cp\u003eCompiled from more than 1,000 hours of research and statistical analysis, Restaurant OSHA Safety and Security was written to help provide restaurant owners, managers, executives, employers, employees, and vendors what they need to know about OSHA and industry standards and best practices in simple language, so they can concentrate on being successful and making money.\u003c\/p\u003e \u003cp\u003eThe authors of this book operate Restaurant Expert Witness-America's most visible and prolific testifying and consulting forensic expert witness firm. They provide unbiased opinions pertaining to restaurant and bar industry lawsuits, insurance claims, litigation, and pre-litigation matters. They wrote this book to bring awareness to dangerous conditions that exist in America's restaurants and to provide easy-to-implement solutions that will help protect us all.\u003c\/p\u003e \u003cp\u003eInside this book you will discover: Why OSHA is applicable to all restaurant incidents. Who must comply and why. The Scientific formula for risk. What makes restaurants so unique to OSHA. The steps for creating a culture of safety. How to recognize dangerous conditions. Compiled from 1000 plus hours of research and 100's of industry standards this book was created to make restaurant premises, restaurant employees and restaurant customers more safe.\u003c\/p\u003e \u003cp\u003eRestaurant OSHA Safety and Security - The Book of Restaurant Industry Standards \u0026amp; Best Practices was written to help restaurant owners, restaurant managers, restaurant executives, restaurant employers and employees, restaurant vendors, and restaurant industry lawyers and insurance companies with what they must know in order to comply with OSHA and in order to provide a safe and secure premises for the restaurant industry employees and the restaurant industry customers across the United States and all US territories. It is written in plain, easy-to-understand, English so that the reader can efficiently and effectively read and digest the information and put it to use in any restaurant anywhere across the country.\u003c\/p\u003e \u003cp\u003eRestaurant OSHA Safety and Security - The Book of Restaurant Industry Standards \u0026amp; Best Practices: Helping make safer restaurants and safer restaurant employees across America. \u003c\/p\u003e \u003cp\u003eFor more information go to RestaurantOSHA.com \u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 496\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.06 x 10 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915701784920,"sku":"9781945614071","price":161.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/83s98D5sTk9781945614071.webp?v=1792792596"},{"product_id":"without-reservation-the-ribald-memoirs-of-famous-hotelier-alan-tremain-hardcover","title":"Without Reservation, The Ribald Memoirs of Famous Hotelier Alan Tremain - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlan Tremain\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAn Officer of the Most Excellent Order of the British Empire ( a class of knighthood). Tremain spent the 17 years before 1989 running Boston's historic Copley Plaza Hotel. He used his international contacts and social and business acumen to turn the Copley from a faltering property into a lucrative draw for the prosperous and photogenic. Tremain became a celebrity. He had a television show called Words and Music and interviewed many famous people including Luciano Pavarotti, Sebastian Cabot, Peter Falk, Elizabeth Taylor and the author, Thornton Wilder. His Cannes townhouse on the French Riviera even appeared on television's \"Lifestyles of the Rich and Famous.\" In October, 2009 Tremain hosted a television show on WXEL in the Palm Beaches entitled \"Meet the Chef.\" Harking back to the interview with the Serendipity Editor of the Palm Beach Society Magazine, Tremain said, \"And a final answer to a question which you haven't asked. What would I still like to do? I would like to publish a book called Without Reservation-a fun look at my experiences in the hotel business. Well, here it is.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 246\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.69 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 29, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915703947608,"sku":"9781936051786","price":40.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/fgvxY7yAxK9781936051786.webp?v=1792792598"},{"product_id":"new-england-diner-cookbook-classic-and-creative-recipes-from-the-finest-roadside-eateries-paperback","title":"New England Diner Cookbook: Classic and Creative Recipes from the Finest Roadside Eateries - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMike Urban\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDiners were born in New England (Rhode Island, to be exact), and they have a long and colorful history as local eateries of distinction because of both their menus and their buildings. Though many diners have gone by the wayside in the past half century, there are still plenty around, and each has at least a dish or two for which they're best known and that keep customers coming back year after year. The New England Diner Cookbook celebrates every facet of these diamonds in the rough. Along with diners that have perfected the tried-and-true items like corned beef hash, clam chowder, and malted milkshakes, many have developed relatively sophisticated menus that include distinctly New England delicacies like Lobster Chow Mein, Butterscotch Indian Pudding, and Portobello Mushroom Fries.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 226\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 9.09 x 8.02 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 01, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915727769944,"sku":"9781581571790","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/SFre44ngGI9781581571790.webp?v=1792792631"},{"product_id":"lost-restaurants-of-chicago-paperback","title":"Lost Restaurants of Chicago - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGreg Borzo\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA Chicago author's tribute to the historic eateries and storied local haunts that the Windy City has loved and lost.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e Many of Chicago's greatest or most unusual restaurants are \"no longer taking reservations.\" But even if they're gone, they're definitely not forgotten. From steakhouses to delis, these dining destinations attracted movie stars, fed the hungry, launched nationwide trends and launched a smorgasbord of culinary innovations.\u003c\/p\u003e\u003cp\u003e Stretching across almost two centuries of memorable service and adventurous menus, \u003cem\u003e Lost Restaurants of Chicago \u003c\/em\u003erevisits the institutions entrusted with the city's special occasions. Noted author Greg Borzo dishes out course after course of fondly remembered fare, from Maxim's to Charlie Trotter's and Trader Vic's to the Blackhawk.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAn award-willing writer, Greg Borzo's books include Chicago's Fabulous Fountains, Where to Bike Chicago, Chicago Cable Cars, RAGBRAI: America's Favorite Bicycle Ride and The Chicago \"L.\" Borzo is an accomplished public speaker and conducts tours for the Chicago History Museum and other organizations. He lives in the South Loop to best enjoy Chicago's art and architecture, culture, history, biking and restaurants.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 03, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915734454616,"sku":"9781625859334","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/bXLs_wD2wG9781625859334.webp?v=1792792637"},{"product_id":"forty-delicious-years-1974-to-2014-paperback","title":"Forty Delicious Years 1974 to 2014 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJonathan Copeland\u003c\/b\u003e (Compiled by), \u003cb\u003eRob Goodfellow\u003c\/b\u003e (Compiled by), \u003cb\u003ePeter O'Neill\u003c\/b\u003e (Compiled by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eForty Delicious Years is the story of Bali's most enduring culinary landmark - Murni's Warung in Ubud. Narrated by some of the Warung's most intriguing patrons, with a Preface by Murni herself, the book tells the story of how a humble roadside stall became an institution - in fact a 'must visit', on a magical 'must visit' island. This easy to read and immensely enjoyable collection of vignettes has been published to celebrate the 40th anniversary of Murni's Warung in February 2014.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJonathan Copeland, former London lawyer, is an audacious author (Orchid Press - Secrets of Bali among several other titles) and a professional photographer now based in Bali and Bangkok. Dr. Rob Goodfellow is an author, writer, researcher and well-known consultant on risk management and cross-cultural transactions, based in Australia. Peter O'Neill, OAM, is an Australian-based arts administrator with over forty years' experience in the development, management and leadership of art museums and representative organizations within the arts and cultural sector.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 152\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.2 x 5.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 19, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915735077208,"sku":"9789745241817","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/CGlgIstUr9789745241817.webp?v=1792792638"},{"product_id":"pre-text-a-journal-of-rhetorical-theory-21-1-4-2013-food-theory-paperback","title":"Pre\/Text: A Journal of Rhetorical Theory 21.1-4 (2013) Food Theory - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eVictor J. Vitanza\u003c\/b\u003e (Editor), \u003cb\u003eJenny Edbauer Rice\u003c\/b\u003e (Editor), \u003cb\u003eJeff Rice\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003ePRE\/TEXT 21.1-4 2013 CONTENTS. Special Issue: FOOD THEORY. \"Introduction\" by Jenny Edbauer Rice and Jeff Rice \"The Good Body, Skilled in Eating\" by Donovan Conley \"Food for Thought\" by Phillip Foss \"Un(Loveable) Food\" by Jenny Edbauer Rice \"Love In The Time of Global Warming\" by Mark Stern \"The Organic Libertarian: How Deregulation Should Benefit Small Farms\" by Eric Reuter \"Consuming Iowa, or How I Learned to Stop Worrying and Love Earl Butz\" by David M. Grant \"The Urban Food Database and the Pedagogy of Attunement\" by Jodie Nicotra \"Menu Literacy\" by Jeff Rice \"The Erotic Pleasures of Danger Foods\" by Zachary Snider \"My Conversion from Religion to Chocolate\" by Alan McClure \"Rhetorical Theory in the Light of Food: The Meaning of Authority in Top Chef Masters\" by Roland Clark Brooks \"Cook, Eat, and Write the Self: L'ecriture Feminine, Alice Waters, and the Slow Food Revolution\" by Heather Eaton McGrane \"American Craft Brewers: A Story of Collaboration \u0026amp; Creativity\" by Greg Koch\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 226\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.52 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 29, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915736256856,"sku":"9781602353473","price":34.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/03rEiVw-eQ9781602353473.webp?v=1792792639"},{"product_id":"the-beginners-guide-to-cheese-making-easy-recipes-and-lessons-to-make-your-own-handcrafted-cheeses-paperback","title":"The Beginner's Guide to Cheese Making: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElena R. Santogade\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBeginners Become Experts--Cheese Making Made Easy\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Beginner's Guide to Cheese Making\u003c\/i\u003e is an ideal introduction to making cheese at home. Filled with simple advice and straightforward recipes, this book makes it easy for you to start crafting your own scrumptious cheeses. No experience needed.\u003c\/p\u003e \u003cp\u003eWant to customize your cheeses? Discover the best ways to experiment with recipes and change up your creations. You'll also find suggestions for the best beer and wine pairings.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Beginner's Guide to Cheese Making\u003c\/i\u003e includes: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003eComplete Instructions\u003c\/b\u003e--You'll know exactly what to do every step of the way thanks to thorough, illustrated guides geared towards new cheese makers.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eStep-by-Step Tracking\u003c\/b\u003e--Write down your cheese making process on record sheets so you can easily remember or alter recipes on future attempts.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eCheese is Only the Beginning\u003c\/b\u003e--Learn how your homemade cheese can become the essential ingredient in savory snack, meal, and dessert recipes.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eBecome the cheese master (who never has to settle for store-bought) with \u003ci\u003eThe Beginner's Guide to Cheese Making\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.9 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 21, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915776364888,"sku":"9781623157944","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/08kstT_QSx9781623157944.webp?v=1792792669"},{"product_id":"hotbox-inside-catering-the-food-worlds-riskiest-business-paperback","title":"Hotbox: Inside Catering, the Food World's Riskiest Business - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMatt Lee\u003c\/b\u003e (Author), \u003cb\u003eTed Lee\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNow in paperback: the beloved Lee Brothers take on the wild, competitive world of high-end catering, exposing secrets of the food business that no home cook or restaurant chef has experienced. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eHotbox\u003c\/i\u003e exposes the real-life drama that takes place behind cavernous event spaces and soaring white tents, where cooking conditions have more in common with a mobile army hospital than a restaurant and clients tend to be highly emotional and demanding. It's a realm where eccentric characters, working in extreme conditions, must produce magical events, instantly adapting when, for instance, the host's toast runs a half hour too long, a hailstorm erupts, or a rolling rack of hundreds of dessert parfaits goes wheels-up. \u003cp\u003e\u003c\/p\u003eThe Lee brothers, known for their humane portrayals of uncelebrated food workers for the catering business for four years, learning the culture from the inside out. Now, Matt and Ted take you along for the ride as they dash through black-tie fund-raisers, spot celebrities at a Hamptons cookout, or follow a silverware crew at 3:00 a.m. in a warehouse in New Jersey. Along the way, you'll get to know every facet of this essential industry.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMatt and Ted Lee\u003c\/b\u003e are the authors of several bestselling cookbooks: \u003ci\u003eCharleston Kitchen\u003c\/i\u003e, \u003ci\u003e Southern Cookbook\u003c\/i\u003e, \u003ci\u003e \u003c\/i\u003eand \u003ci\u003eSimple Fresh Southern\u003c\/i\u003e. They have written for t\u003ci\u003ehe New York Times, Food \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003e Travel + Leisure\u003c\/i\u003e, \u003ci\u003e The New York Times Magazine\u003c\/i\u003e, \u003ci\u003e Gourmet\u003c\/i\u003e, \u003ci\u003e Saveur\u003c\/i\u003e, \u003ci\u003e \u003c\/i\u003eand other publications, and have appeared on many TV shows, including Anthony Bourdain's \u003ci\u003eNo Reservations\u003c\/i\u003e and \u003ci\u003eThe Today Show\u003c\/i\u003e. They have won six James Beard and IACP Awards.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 5.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 25, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915776430424,"sku":"9781250241399","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/e78XxgLVJg9781250241399.webp?v=1792792669"},{"product_id":"the-pocket-server-the-professional-dining-service-international-reference-and-guide-paperback","title":"The Pocket Server: The Professional Dining Service International Reference and Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eT. M. Heigl\u003c\/b\u003e (Author), \u003cb\u003eB. M. Sweeney\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis is a book for dining servers and everyone interested in the world of dining service. It is a guided tour of our world through the products we work with from many different cultures and cuisines, and through the techniques, terminology, and language of this enduringly fascinating work. The Pocket Server is also an accelerated learning tool that takes the professional dining server quickly along the steps to acquiring the knowledge and skills necessary to excel in this work. In reflecting the richness of our world, The Pocket Server also includes short biographies, mini-histories, odd and interesting facts, statistics, advice, a quiz, and other assorted detours whenever possible. \u003cbr\u003e \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 262\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.55 x 6 x 4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915798843736,"sku":"9781732600706","price":32.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/q33aKi1q1G9781732600706.webp?v=1792792700"},{"product_id":"lost-restaurants-of-santa-cruz-county-paperback","title":"Lost Restaurants of Santa Cruz County - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLiz Pollock\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eMillions of people come to Santa Cruz every year to enjoy the beach and eat at one of the many popular restaurants. Favorite places have come and gone, but they haven't been forgotten. From the treasured Miramar Fish Grotto, in business for more than seventy years, to Nature's Harvest, local, seasonal food has always been a staple of this little slice of paradise. Food trends were embodied in places like the Wild Thyme Café and the Sāba Club alongside longtime fixtures such as the Tea Cup and Adolph's Italian Family Restaurant, catering to locals and tourists alike. Author Liz Pollock combines wonderful stories and classic cocktail recipes from bygone eras in this trip down memory lane.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eLiz Pollock first came to Santa Cruz in 1975 to visit some friends at the UCSC campus for the \"Valentine's Day Waltz\" at Cowell College. As soon as she could, she transferred from Cal State LA to UCSC and majored in comparative literature. She met her husband at Adolph's Italian Family Restaurant, where she bartended for five years. Liz has owned and operated the Cook's Bookcase since 2007 and lives with her family in a restored 1914 California Craftsman bungalow in beautiful Santa Cruz.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 16, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915816014168,"sku":"9781467143851","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/OCaoRE-ez69781467143851.webp?v=1792792734"},{"product_id":"lost-restaurants-of-greenville-paperback","title":"Lost Restaurants of Greenville - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn M. Nolan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eToday, visitors and locals in Greenville enjoy a vibrant, diverse and acclaimed culinary scene. Some will remember recent favorites like the American Grocery Restaurant that helped pioneer the farm-to-table movement. Others will remember longtime favorites like Carpenter Bros. Drug Store, Charlie's Steak House and Gene's Restaurant that were around for three or four generations. Few in the second half of the twentieth century would not have dined at one of Vince Perone's restaurants for some occasion. Author and tour guide John Nolan recalls the fond memories of the owners and their cuisines, with recipes included.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eHistory is always something John Nolan loves to read about and learn from. His BFA (Bowling Green State University) and MA (Bob Jones University) degrees were both in studio art, but the subject of history was equally enjoyable. 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Buying fresh food and preserving it yourself will save you money and allow you to feel absolutely confident that you are consuming the healthiest food possible.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSurvival 101: Food Storage: A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine in 2021 \u003c\/strong\u003eis the ultimate in-depth guide that covers more than ten preservation methods.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eInside \u003cem\u003eSurvival 101: Food Storage\u003c\/em\u003e, you will discover: \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e10+ preservation methods with unique recipes for food preservation \u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eUnique recipes you can make with your stockpile of home-preserved foods\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eHow to locate food to preserve, and how to save as much money as possible\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMethods for planning how much food you need to purchase and preserve for your family\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eEssential USDA-certified safety measures for safe food preservation \u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eA step-by-step plan that walks you through exactly what needs to be done so you can preserve plenty of food for your family \u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eTips on how to make preservation less overwhelming\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHow to store your preserved foods for optimal freshness\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eAnd so much more!\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eEven if you are brand new to food preservation, \u003cstrong\u003e\u003cem\u003eSurvival 101: Food Storage\u003c\/em\u003e\u003c\/strong\u003e has you covered. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThis in-depth guide details everything you need to know to help you safely and effectively stockpile foods for your family. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eIf you don't want to worry about how you will feed yourself and your family if the supply changes shut down during quarantine then \u003cstrong\u003escroll up and click Add to Cart!\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 132\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.28 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 08, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915947381080,"sku":"9781951764982","price":13.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/xxkeuVj9jq9781951764982.webp?v=1792795954"},{"product_id":"survival-101-food-storage-a-step-by-step-beginners-guide-on-preserving-food-and-what-to-stockpile-while-under-quarantine-in-2021-hardcover","title":"Survival 101 Food Storage: A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine in 2021 - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRory Anderson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat happens when you head to the grocery store, and everything is sold out? 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Every day is a constant struggle to manage overhead, attract loyal customers, stand out from the pack, and keep your employees motivated.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eRunning a pizzeria is hard. But it doesn't have to be as hard as you think. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eUnsliced is THE resource for elevating your pizzeria-from managing staff to mindset, marketing, and everything in between. Industry leader \u003cstrong\u003eMike Bausch\u003c\/strong\u003e explains how to make your restaurant unique and in demand based on his twenty years of experience. You'll learn how to build systems that will help you boost your sales and keep your sanity. And you'll discover time-tested protocols that will protect you and your restaurant. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eIt's hard not to get discouraged in this business. But with the right perspective, smart systems, and hard work, your restaurant can thrive.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 316\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.75 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 22, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915952492888,"sku":"9781544516653","price":31.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/63h75sd2_59781544516653.webp?v=1792795960"},{"product_id":"how-to-start-your-own-coffee-business-your-business-plan-wholesale-supplies-coffee-shop-book-paperback","title":"How To Start Your Own Coffee Business: Your Business Plan, Wholesale Supplies, Coffee Shop Book - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eColwell Bowen\u003c\/b\u003e (Author), \u003cb\u003eBrian Mahoney\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eGet excited! If you have always wanted to start a coffee shop then...\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e How To Start Your Own Coffee Business\u003cbr\u003e Your Business Plan, Wholesale Supplies, Coffee Shop Book\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e By Colwell Bowen\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e You will learn...\u003c\/p\u003e\u003cp\u003e* A complete coffee shop business overview dealing with leases, startup cost, potential earnings and much much more.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e * The most comprehensive list of all the equipment and supplies you will need to have as successful coffee shop including price ranges and direct links to all the products!\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e * How to write a expert business plan!\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e * How to get startup money by Crowdfunding!\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e * How to get up to $5,000,000 dollars to fund your business!\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e * How to reach a BILLION people for free! 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Now is the time to get your piece of the Billion dollar coffee shop business!\u003cbr\u003e Don't wait...you'll wait your life away!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 98\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.2 x 8 x 5.25 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 13, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915953574232,"sku":"9781951929046","price":16.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/MSnFr1DiVz9781951929046.webp?v=1792795961"},{"product_id":"from-wheels-to-wellness-tips-and-tricks-for-a-healthy-van-lifestyle-paperback","title":"From Wheels to Wellness: Tips and Tricks for a Healthy Van Lifestyle - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKristine Hudson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFirst, you commit to van life.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThen, you pick out your vehicle and start the process of creating your ultimate home on wheels.\u003c\/p\u003e\u003cp\u003eYou put the key in the ignition, wave good-bye to stationary life, and head on down the road.\u003c\/p\u003e\u003cp\u003eYou may not be sure what to pack for your new lifestyle. 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Gabriele\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eDiners are where communities across the Garden State go to celebrate milestones, form lifetime bonds and take comfort in food. Daily life at the counter or in the booth inspires sentimental recollections that reflect the state's spirit and history. Late-night eats fueled Wildwood's wild rock-and-roll days. An entrepreneur traveled eight thousand miles from India and opened a diner in Shamong. From an impromptu midnight wedding in an Elizabeth lunch wagon to a Vietnam veteran sustained by a heartfelt note from a beloved Mount Holly waitress, these are true tales from the soul of New Jersey. Author Michael C. 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