Books

  1. 2006 New York City Pack (Zagatsurvey New York City Pack)
    2006 New York City Pack (Zagatsurvey New York City Pack), 52 Cafeteria Promotions That Really Work, Advances in Catering Technology 3, All About Catering, The Angelique Cookbook: Great Recipes from
  2. America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies, and Other Establishments That Have Fed Us for 350 Years
    America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies, and Other Establishments That Have Fed Us for 350 Years, San Francisco Seafood: Savory Recipes from
  3. American Restaurants II
    American Restaurants II, Uncut: The Inside Story of Culinary School, Germany (Charming Small Hotel Guides), Zagat Survey Vancouver Restaurants Pocket Guide (Zagat Survey), Professional Cooking for
  4. BYOB Chicago: Your Guide to Bring-Your-Own-Bottle Restaurants and Wine & Spirits Stores in Chicago (BYOB Guides)
    BYOB Chicago: Your Guide to Bring-Your-Own-Bottle Restaurants and Wine & Spirits Stores in Chicago (BYOB Guides), Guidelines for Sensory Analysis in Food Product Development and Quality Control, A
  5. Babe: An Iowa Legend
    Babe: An Iowa Legend, Bakery Specialties, Bar Service Levels 1 & 2: NVQ/SVQ (Hospitality), Bed and Breakfast in France: The Guide to the Best Chambres D'Hotes in France (Bed and Breakfast in
  6. Basic Food and Beverage Cost Control
    Basic Food and Beverage Cost Control, Soybeans: Technology & Utilization, The Professional Charcuterie Series: 2 Volume Set, Serve 'Em Right: The Complete Guide to Hospitality Service, Zagat Survey
  7. BlackBook List Miami: 2006 (BlackBook List series)
    BlackBook List Miami: 2006 (BlackBook List series), Making Fast Food: From the Frying Pan into the Fryer, Zagat 2007/08 Long Island Restaurants (Zagatsurvey), Zagatsurvey 2007 Washington, DC, and
  8. Buffets: A Guide for Professionals
    Buffets: A Guide for Professionals, The Business Chef, Cakes, Icings, and Cheese Cakes: Quantity Baking Recipes (Cakes, Icings & Cheesecakes), Cambridge Checkpoints VCE Food and Technology 2007
  9. Catering Handbook
    Catering Handbook, The Food Service Professionals Guide To Series: Buying & Selling A Restaurant Business: For Maximum Profit (Food Service Professionals Guide to, 2), Mom's Best Crowd-Pleasers: 101
  10. Catering Like a Pro: From Planning to Profit
    Catering Like a Pro: From Planning to Profit, ZagatSurvey 2009 Top U.S. Hotels, Resorts & Spas (Zagatsurvey: Us Hotels, Resorts and Spas), Star Chefs on the Road: 10 Culinary Masters Share
  11. Catering: Food Preparation and Service
    Catering: Food Preparation and Service, Ceserani and Kinton's The Theory of Catering: Tutor Resource Dynamic Learning, Charming French Restaurants (Charming Restaurant Guides), Cheap Thrills
  12. Charming Small Hotel Guides: Italy (Charming Small Hotel Guides)
    Charming Small Hotel Guides: Italy (Charming Small Hotel Guides), Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition), Dishing It Out Cl
  13. Cocina Para Fiestas/ Party Foods
    Cocina Para Fiestas/ Party Foods, The Commercial Food Equipment Repair and Maintenance Manual, Community Suppers and Other Glorious Repasts, The Complete Atlas of Wine, The Complete Beverage
  14. Complete Off Premise Caterer
    Complete Off Premise Caterer, Computer Systems for Foodservice Operations, Computerized Food Processing Operations, Confectionery Design, Contemporary Management Theory: Controlling and Analyzing
  15. Cook-Chill Catering: Technology and Management
    Cook-Chill Catering: Technology and Management, Cookery: An Introduction, Cooking by the Dozen/Recipes and Menus for Up to Fifty People, Cooking for a Crowd Naturally, Cooking for the Professional
  16. Cost Effective Contract Food Services: An Institutional Guide
    Cost Effective Contract Food Services: An Institutional Guide, Cost-Effective Recipes for 10 to 100, Country Fruits & Flowers: Advanced Techniques (Sugarcraft Skills Ser), Creative Cutter Designs
  17. Culinary Calculations: Simplified Math for Culinary Professionals
    Culinary Calculations: Simplified Math for Culinary Professionals, The New Potluck, Zagat 2008 California Wine Country Restaurants (Pocket Guide) (Zagatsurvey: California Wine Country Restaurants),
  18. Dimensions of Non-Commercial Foodservice Management (Hospitality, Travel & Tourism)
    Dimensions of Non-Commercial Foodservice Management (Hospitality, Travel & Tourism), Dinner Decision-Making, a Consumer Attitude Survey/Cs450 (Dinner Decision Making, Vol 1), Directory of Food
  19. Dixie Dining Touring the South's Best Home-Style Restaurants
    Dixie Dining Touring the South's Best Home-Style Restaurants, Jill Prescott's Ecole De Cuisine: Professional Cooking for the Home Chef, Creative Quantity Cooking, Best Places Northwest: The Best
  20. Eating Out en FranCais
    Eating Out en FranCais, EFFECTIVE FOOD SVC SUPERVISOR, El Bulli 1994-1997 with Doll, El Libro Imprescindible de Las Tecnicas de Cocina, Elegant Small Hotels: A Connoisseur's Guide (Elegant Small
  21. Elsies Turkey Tacos and Arroz con Pollo: More than 100 Latin-Flavored, Great-Tasting Recipes for Working Moms
    Elsies Turkey Tacos and Arroz con Pollo: More than 100 Latin-Flavored, Great-Tasting Recipes for Working Moms, Zagat San Francisco Bay Area Restaurants 2009 (Zagatsurvey: San Francisco/ Bay Area
  22. Entertaining Light: Healthy Company Menus with Great Style
    Entertaining Light: Healthy Company Menus with Great Style, Total Quality Management for the Food Industries, Rapid Food Analysis and Hygiene Monitoring: Kits, Instruments and Systems, The Food of
  23. Europe's Wonderful Little Hotels and Inns 2004: Great Britain and Ireland (Good Hotel Guide Great Britain and Ireland)
    Europe's Wonderful Little Hotels and Inns 2004: Great Britain and Ireland (Good Hotel Guide Great Britain and Ireland), Fancies Sugar Craft Skills: Basic (Merehurst Sugarcraft), Fast Food Nation:
  24. Everything Guide to Starting and Running a Catering Business: Insider's advice on turning your talent into a Career (Everything: Business and
    Everything Guide to Starting and Running a Catering Business: Insider's advice on turning your talent into a Career (Everything: Business and Personal Finance), The Complete Idiot's Guide to Success
  25. Food Hygiene for Food Handlers: Second Edition
    Food Hygiene for Food Handlers: Second Edition, Food Preparation & Cooking (Hospitality), Food Presentation and Display, The Food Professional's Guide: The James Beard Foundation Directory of
  26. Food Texture
    Food Texture, Food Under Sail, Food, Consumers, and the Food Industry: Catastrophe or Opportunity?, Food: Retail Design & Display 3 (Food Retail Design & Display), Foodservice and Energy to the Year
  27. Foodservice Marketing for the '90s: How to Become the #1 Restaurant in Your Neighborhood
    Foodservice Marketing for the '90s: How to Become the #1 Restaurant in Your Neighborhood, Insight Guide Asia's Best Hotels & Resorts (Insight Guides Asia Best Hotels & Resorts), Recipes for Success:
  28. Foodservice Operators Guide, 1992
    Foodservice Operators Guide, 1992, Foodservice Refrigeration, Foodservice Standards in Resorts (L.J. Minor Foodservice Standards Series, 7), Foodservice Systems Administration, Foodservice
  29. From Warehouse to Your House: More Than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity
    From Warehouse to Your House: More Than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity, Recommended Bed & Breakfasts California, 10th (Recommended Bed &
  30. Frozen Desserts: A Complete Retailer's Guide
    Frozen Desserts: A Complete Retailer's Guide, Frozen Seafood, the Buyer's Handbook: A Guide to Profitable Buying for Commercial Users (Osprey seafood handbooks), The Galley Collection, The Galley
  31. Gene Kilgore's Ranch Vacations 6 Ed: The Complete Guide to Guest and Resort, Fly-Fishing, and Cross-Country Skiing Ranches in the United States and
    Gene Kilgore's Ranch Vacations 6 Ed: The Complete Guide to Guest and Resort, Fly-Fishing, and Cross-Country Skiing Ranches in the United States and Canada, Improving Employee Performance in the
  32. Glossary of Cereal Science and Technology
    Glossary of Cereal Science and Technology, Glossary of Milling and Baking Terms, Good Cook's Guide to Working Abroad, Good Pub Guide (Good Guides), The Good Pub Guide 2005: Over 5000 of the UK's Top
  33. Good Food Afloat: Tasty and Nutritious Recipes for Healthy Shipboard Meals
    Good Food Afloat: Tasty and Nutritious Recipes for Healthy Shipboard Meals, Meat and Games - Sauces and Bases Execution, Display and Decoration for Buffets and Receptions, Opportunities in Food
  34. Great Menu Graphics (Great Graphics)
    Great Menu Graphics (Great Graphics), The Guide to Cooking Schools 1995 (Shawguides), The Guide to Cooking Schools 1996 (Guide to Cooking Schools, 8th ed, 1996), The Guide to Cooking Schools 1999
  35. Guide to Cooking Schools: Cooking Courses- Travel Programs and Culinary Arts Schools Throughout
    Guide to Cooking Schools: Cooking Courses- Travel Programs and Culinary Arts Schools Throughout, Handbook of Breadmaking Technology, Healthful Quantity Baking, Healthy and Delicious: 400
  36. Handbook of Food Preparation
    Handbook of Food Preparation, Modern Food Microbiology (Food Science Texts Series), The Professional Chef 8th Edition with Student Study Guide and In the Hands of a Chef Set, Casseroles (Le Cordon
  37. Hotel and Restaurant Industries: An Information Sourcebook (Oryx Sourcebook Series in Business and Management, No 17)
    Hotel and Restaurant Industries: An Information Sourcebook (Oryx Sourcebook Series in Business and Management, No 17), How Do I Become A...? - Chef (How Do I Become A...?),
  38. How to Manage a Successful Catering Business
    How to Manage a Successful Catering Business, eat.shop.twin cities: the indispensable guide to stylishly unique, locally owned eating and shopping (eat.shop guides series), Cooking on
  39. Introduction to Professional Foodservice
    Introduction to Professional Foodservice, Menu Solutions: Quantity Recipes for Regular and Special Diets, The Complete Guide to Bed & Breakfasts, Inns & Guesthouses in the United States, Canada, &
  40. Justine's Memories & Recipes: Memories & Recipes
    Justine's Memories & Recipes: Memories & Recipes, Chefs in the Market Cookbook: Fresh Tastes and Flavours from Granville Island Public Market (Cooking Series), Dishing with Style: Secrets to Great
  41. Knight's Foodservice Dictionary
    Knight's Foodservice Dictionary, La Cocina de Les Halles, La Cocina de Los Sentidos, Las Vegas Restaurants Zagat Survey 2003 (Includes Special Nightlife Section), Los Angeles Restaurant Survey
  42. Life Beyond the Line: A Front-of-the-House Companion for Culinarians
    Life Beyond the Line: A Front-of-the-House Companion for Culinarians, Advanced Professional Cooking, College Edition, So You Want to Be a Chef: Your Guide to Culinary Careers, Quality Sanitation
  43. Managing for Productivity in the Hospitality Industry
    Managing for Productivity in the Hospitality Industry, Winning Foodservice Ideas: R&I's Keys to Success With the Menu, the Staff, the Customer, and the Kitchen (The Best of Restaurants &
  44. Masterpiece Recipes of the American Club
    Masterpiece Recipes of the American Club, Ship to Shore II: Cookbook (Ship to Shore), Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants, Charming Small Hotels in New
  45. Math Workbook for Foodservice/Lodging, 3rd Edition
    Math Workbook for Foodservice/Lodging, 3rd Edition, Meals for Many: A Complete Guide to Banquets and Buffets for Groups of All Sizes, Mini-Meals for Foodservice Menu Planning (Foodservice Menu
  46. Meal Service Study Course
    Meal Service Study Course, Terence Conran on Restaurants, Dictionary of Hotels, Tourism and Catering Management, The Larder Chef, Fourth Edition: Food Preparation and Presentation, Professional
  47. Mega Cooking: A Revolutionary New Plan for Quantity Cooking
    Mega Cooking: A Revolutionary New Plan for Quantity Cooking, Rockenwagner, Beverages: Technology, Chemistry and Microbiology (Food Products), Careers for Gourmets & Others Who Relish Food (Careers
  48. Noncommercial Foodservice: An Administrator's Handbook
    Noncommercial Foodservice: An Administrator's Handbook, Short Order Cooking, Zagat 2007 America's Top Restaurants, Zagat 2007 Philadelphia Restaurants (Zagatsurvey), Extension Work (The Sugarcraft
  49. Nutrition for Food Service and Culinary Professionals
    Nutrition for Food Service and Culinary Professionals, Nutrition for Foodservice Managers: Concepts, Applications, and Management, A Nutrition Guide for the Restaurateur, Nutritional Menu Concepts
  50. Nutrition for Foodservice and Culinary Professionals, Student Workbook
    Nutrition for Foodservice and Culinary Professionals, Student Workbook, The San Diego Restaurant Cookbook: Recipes from America's Finest City, Zagat 2007 San Francisco Bay Area Restaurants, Las
  51. Orlando Chow: Restaurants for the Rest of Us
    Orlando Chow: Restaurants for the Rest of Us, Manual of Equipment and Design for the Foodservice Industry, Zagat 2007/08 Westchester/Hudson River Valley Restaurants (Zagatsurvey), Sprigs: Fresh
  52. Paris by Bistro: A Guide to Eating Well
    Paris by Bistro: A Guide to Eating Well, The Foolproof Foodservice Selection System: The Complete Manual for Creating a Quality Staff, Food Preparation, Wolfgang Puck Adventures in the Kitchen,
  53. Pastry Chef
    Pastry Chef, Patisserie: An Encyclopedia of Cakes, Pastries, Cookies, Biscuits, Chocolate, Confectionery & Desserts, The Patissier's Art: Professional Breads, Cakes, Pies, Pastries, and Puddings,
  54. Pizza Tiger
    Pizza Tiger, Retro Luau: Planning the Perfect Polynesian Party (Retro Series), Here Comes The Guide: Northern California (Here Comes the Guide Northern California), The Book of Yields, 5th Edition,
  55. Practice of Royal Icing
    Practice of Royal Icing, Preelaboracion y Conservacion de Alimentos, Preparing for the Foodservice Industry: An Introductory Approach, Principles and Practices of Management in the Hospitality
  56. Private Cuisine: An Executive Chef's Secrets to Gourmet Cooking Made Easy
    Private Cuisine: An Executive Chef's Secrets to Gourmet Cooking Made Easy, The Professional Caterer Series: Meat and Game,Sauces and Bases, Planning,Execution,Display, and Decoration for Buffets and
  57. Professional Catering: Cookery and Kitchen Practice
    Professional Catering: Cookery and Kitchen Practice, Professional Cooking 2e Tm T/A, Professional Guide to Alcoholic Beverages, Profitable Food and Beverage Management: Planning (Ahrens Series),
  58. Professional Chefs Knife (The Professional chef's photo-text series)
    Professional Chefs Knife (The Professional chef's photo-text series), Southern Living 1992 Annual Recipes, Chef Tell Tells All, Cooking with America's Championship Team, Menu: Pricing & Strategy
  59. Professional Table Service
    Professional Table Service, Chef for All Seasons, Zagat 2008 Washington, DC Baltimore Restaurants, Fundamentals of Menu Planning, Off-Premise Catering Management, How to Run a Catering Business from
  60. Quality Control in Foodservice
    Quality Control in Foodservice, Quality Control, Quality Assurance: Manual for Food and Nutrition Services, Quality Food in Quantity: Management and Science, Quality Service: The Restaurant
  61. Quality Restaurant Service Guaranteed: A Training Outline
    Quality Restaurant Service Guaranteed: A Training Outline, Feeding the Flock: The Cookbook for a Score or More, Paula Easley's Warehouse Food Cookbook, Cool Careers Without College for People Who
  62. Quantity Food Purchasing (5th Edition)
    Quantity Food Purchasing (5th Edition), Easy Diabetic Meals: For 2 or 4 Servings (Better Homes & Gardens), Zagat Connecticut Restaurants 2008/09 (Zagatsurvey: Connecticut Restaurants), Caviar,
  63. Restaurant Basics: Why Guests Don't Come Back...and What You Can Do About It
    Restaurant Basics: Why Guests Don't Come Back...and What You Can Do About It, 21: Every Day Was New Year's Eve, Dine Out Phoenix: Where to Eat from Chic to Unique (Dine Out Phoenix
  64. Sanitary Techniques in Foodservice
    Sanitary Techniques in Foodservice, Sanitation for Foodservice Workers, Sanitation in Food Processing (Food Science and Technology (Academic Press)), Sanitation, Safety and Environmental Standards
  65. Service at Its Best: Waiter-Waitress Training: A Guide to Becoming a Successful Server
    Service at Its Best: Waiter-Waitress Training: A Guide to Becoming a Successful Server, Yachting Cookbook, The, Peter Gordon's World Kitchen, Southern Living: 1990 Annual Recipes (Southern Living
  66. Simplified Recipes for Adult Care Centers
    Simplified Recipes for Adult Care Centers, Simplified Recipes for Day-Care Centers, Soup and Salad Bars, Spain (Charming Small Hotel Guides), Special Places to Stay British Hotels, Inns, and Other
  67. Successful Buffet Management
    Successful Buffet Management, Successful Cold Buffets, Successful Food Merchandising and Display, Synergistic Food Production Management: The Comprehensive Workbook, Tabletop Presentations: A Guide
  68. Supervision and Management of Quantity Food Preparation: Principles and Procedures
    Supervision and Management of Quantity Food Preparation: Principles and Procedures, Opportunities in Culinary Careers, The Waiter & Waitress Training Manual, Doughs, Batters, and Meringues (French
  69. The Beverly Hills Party Planner: The National Directory for Party Services : A Creative Resource Guide to over 1700 Sources for Planning Celebration
    The Beverly Hills Party Planner: The National Directory for Party Services : A Creative Resource Guide to over 1700 Sources for Planning Celebration, Biscuits, Cookies and Crackers: The Biscuit
  70. The Chef's Art: Secrets of Four-Star Cooking at Home
    The Chef's Art: Secrets of Four-Star Cooking at Home, Start Your Own Catering Busines (Start Your Own Business), Zagat 2007/08 New York City Nightlife (Zagatsurvey), Culinary Schools 10th ed
  71. The Complete Guide to Bed & Breakfasts, Inns & Guesthouses International (Complete Guide to Bed and Breakfasts, Inns and Guesthouses)
    The Complete Guide to Bed & Breakfasts, Inns & Guesthouses International (Complete Guide to Bed and Breakfasts, Inns and Guesthouses), Feasts: Menus for Home-Cooked Celebrations, Professional Bar
  72. The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events
    The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events, Cafe Life Florence: A Guidebook to The Cafes & Bars Of The Renaissance
  73. The Flying Apple Pie and Other Tales of Life and Gastronomy
    The Flying Apple Pie and Other Tales of Life and Gastronomy, Food and Beverage Control [2nd Edition], Food and Beverage Service Manual, Food and Beverage: Operations, Methods, and Cost Controls (The
  74. The Gourmet Potluck: Show-stopping Recipes for the Buffet Table
    The Gourmet Potluck: Show-stopping Recipes for the Buffet Table, Zagat 2008 Best of New Orleans (Zagatsurvey: New Orleans Restaurants), Sensory Evaluation of Food: Principles and Practices (Food
  75. The International Hospitality Industry: Organizational and Operational Issues
    The International Hospitality Industry: Organizational and Operational Issues, International Quantity Foods, International School of Sugarcraft #01 Beginner's, Inventory Control Systems in
  76. The Professional Garde Manger: A Guide to the Art of the Buffet
    The Professional Garde Manger: A Guide to the Art of the Buffet, Winning the Chain Restaurant Game: Eight Key Strategies, Applied Foodservice Sanitation, Betty and Pansy's Severe Queer Review of San
  77. The Recipe Book for 10
    The Recipe Book for 10, The Recipe Book for 25: A Collection of Favorite Recipes, The Recipe Book for 50, Recipes from a Chef, Recommended Country Inns New England, 18th (Recommended Country Inns
  78. The Restaurant Book: The Definitive Guide to Starting Your Own Restaurant
    The Restaurant Book: The Definitive Guide to Starting Your Own Restaurant, Restaurant Marekting: Career Competencies in Marketing Series, Text-Workbook, Restaurant Operations and Controls: A
  79. Time Out Eating & Drinking In Great Britain And Ireland (Time Out Great Britain & Ireland Eating & Drinking Guide)
    Time Out Eating & Drinking In Great Britain And Ireland (Time Out Great Britain & Ireland Eating & Drinking Guide), Zagat 2007 London Restaurants, Food Lovers' Guide to New Jersey: Best Local
  80. Time Out London Eating and Drinking 2004
    Time Out London Eating and Drinking 2004, Training Foodservice Employees: A Guide to Profitable Training Techniques, Tropical Bob's Where to Eat in Hawaii, The Ultimate Lark: In Search of Epicurean
  81. Where to Eat New York (Mobil Dining Guides)
    Where to Eat New York (Mobil Dining Guides), The World on a Plate a Cook's Tour: A Culinary Collection of Classic Dishes, Zagat 2003 San Francisco Bay (Zagatsurvey: San Francisco/ Bay Area
  82. ZAGAT Hamptons Restaurants 2008/09 (Zagatsurvey Hamptons Restaurants)
    ZAGAT Hamptons Restaurants 2008/09 (Zagatsurvey Hamptons Restaurants), In the Hands of A Chef: Cooking with Jody Adams of Rialto Restaurant, Lost Arts: A Cook's Guide to Making Vinegar, Curing
  83. Zagat 2005 New York City Restaurants (Zagatsurvey)
    Zagat 2005 New York City Restaurants (Zagatsurvey), Zagat 2005 Seattle Restaurants (Zagatsurvey), Zagat 2005 Top International Hotels, Resorts & Spas (Zagatsurvey), Zagat 2005 Top U.S.
  84. Zagat 2006 Philadelphia Resturants (Zagatsurvey)
    Zagat 2006 Philadelphia Resturants (Zagatsurvey), Zagat 2007 California Wine Country Restaurants (Zagatsurvey), Zagat 2007 Europe's Top Restaurants (Zagatsurvey), Zagat 2007 Miami, South Florida
  85. Zagat 2007 Los Angeles/Southern California Restaurants (Zagatsurvey)
    Zagat 2007 Los Angeles/Southern California Restaurants (Zagatsurvey), Specs: The Comprehensive Foodservice Purchasing and Specification Manual, Healthwise Quantity Cookbook, Food Network Best Of The
  86. Zagat Atlanta Restaurants 2007/08 (Zagatsurvey: Atlanta Restaurants)
    Zagat Atlanta Restaurants 2007/08 (Zagatsurvey: Atlanta Restaurants), Vegetarian Quantity Recipes/With Recipe Cards, Food Preparation Study Course: Quantity Preparation and Scientific Principles,
  87. Zagat California Wine Country Restaurants Pocket Guide 2009 (Zagatsurvey: California Wine Country Restaurants)
    Zagat California Wine Country Restaurants Pocket Guide 2009 (Zagatsurvey: California Wine Country Restaurants), The Yachting Gourmet, Wenzel's Menu Maker, Zagat 2006 London Restaurants
  88. Zagat San Francisco Restaurant Survey 1991 (Zagatsurvey: San Francisco/ Bay Area Restaurants)
    Zagat San Francisco Restaurant Survey 1991 (Zagatsurvey: San Francisco/ Bay Area Restaurants), Zagat Survey 1999 America's Top Restaurants (Annual), Zagat Survey 2003/04 Chicago Restaurants, Zagat
  89. Zagat Survey 2006/07 Boston Restaurants
    Zagat Survey 2006/07 Boston Restaurants, Zagat Survey 2006/07 Connecticut Restaurants, Zagat Survey 2006/07 Long Island Restaurants (Zagatsurvey), Zagat Survey 2006/07 New Jersey Restaurants
  90. Zagat Survey 2007 New York City Restaurants
    Zagat Survey 2007 New York City Restaurants, Professional Chef - Level 1 - Diploma, Meal Preparation & Training: The Health Care Professional's Guide, Start & Run a Catering Business (Start & Run a)
  91. Zagat U.S. Hotel, Resort and Spa Survey (Zagatsurvey: Us Hotels, Resorts and Spas)
    Zagat U.S. Hotel, Resort and Spa Survey (Zagatsurvey: Us Hotels, Resorts and Spas), Zagatsurvey 2005 California Wine Country Restaurant Guide (Zagatsurvey: California Wine Country
  92. Zagat Westchester/Hudson Valley Restaurants 2008/2009 (Zagatsurvey)
    Zagat Westchester/Hudson Valley Restaurants 2008/2009 (Zagatsurvey), Here Comes the Guide Wedding Locations & Services: Southern California (Here Comes the Bride Series), Practical Food and Beverage
  93. Zagatsurvey 1996: Philadelphia Restaurants (Zagatsurvey: Philadelphia Restaurants)
    Zagatsurvey 1996: Philadelphia Restaurants (Zagatsurvey: Philadelphia Restaurants), Zagatsurvey 1997 London Restaurants (Zagatsurvey: London Restaurants), Zagatsurvey 1997 New York City Restaurants
  94. Zagatsurvey 2000: Long Island Restaurants (Zagatsurvey: Long Island Restaurants)
    Zagatsurvey 2000: Long Island Restaurants (Zagatsurvey: Long Island Restaurants), Zagatsurvey 2000: Los Angeles So. California Restaurants (Zagatsurvey: Los Angeles/Southern California
  95. Zagatsurvey 2002/03 Long Island Restaurants (Zagatsurvey: Long Island Restaurants)
    Zagatsurvey 2002/03 Long Island Restaurants (Zagatsurvey: Long Island Restaurants), Zagatsurvey 2002/2003 Connecticut So. Ny State Restaurants (Zagatsurvey: Connecticut Restaurants), Zagatsurvey
  96. Zagatsurvey 2003 Seattle Restaurants (Zagatsurvey: Seattle Restaurants)
    Zagatsurvey 2003 Seattle Restaurants (Zagatsurvey: Seattle Restaurants), Zagatsurvey 2003 Tokyo Restaurants (Zagatsurvey Tokyo Restaurants), Zagatsurvey 2003 Top U.S. Hotel, Resorts & Spas
  97. Zagatsurvey 2003/04 Westchester/Hudson River Valley Restaurants (Zagatsurvey : Westchester/Hudson River Valley Restaurants)
    Zagatsurvey 2003/04 Westchester/Hudson River Valley Restaurants (Zagatsurvey : Westchester/Hudson River Valley Restaurants), Zagatsurvey 2004 California Wine Country Restaurants (Zagatsurvey:
  98. eat.shop.boston: The Indispensible Guide to Stylishly Unique, Locally Owned Eating and Shopping (eat.shop guides series)
    eat.shop.boston: The Indispensible Guide to Stylishly Unique, Locally Owned Eating and Shopping (eat.shop guides series), Big Food: Amazing ways to cook, store, freeze, and serve
  99. eat.shop.paris: The Indispensible Guide to Stylishly Unique, Locally Owned Eating and Shopping (eat.shop guides series)
    eat.shop.paris: The Indispensible Guide to Stylishly Unique, Locally Owned Eating and Shopping (eat.shop guides series), Zagat 2007/08 Boston Restaurants (Zagatsurvey), Hometown Potluck
  100. eat.shop.washington dc: The Indispensible Guide to Stylishly Unique, Locally Owned Eating and Shopping (eat.shop guides series)
    eat.shop.washington dc: The Indispensible Guide to Stylishly Unique, Locally Owned Eating and Shopping (eat.shop guides series), Summer (Le Cordon Bleu Home Collection), The Professional


Books