America's Best Hotels and Restaurants
Author | : Fodor's Travel Publications, Inc. Staff |
Publisher | : |
Total Pages | : 266 |
Release | : 1999 |
Genre | : Travel |
ISBN | : 9780679001904 |
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Author | : Fodor's Travel Publications, Inc. Staff |
Publisher | : |
Total Pages | : 266 |
Release | : 1999 |
Genre | : Travel |
ISBN | : 9780679001904 |
Author | : Marguerite Henry |
Publisher | : Simon and Schuster |
Total Pages | : 160 |
Release | : 2012-12-11 |
Genre | : Juvenile Fiction |
ISBN | : 1442487992 |
The timeless classic and beloved story of a wild horse’s gentle filly—winner of a Newbery Honor! On the island of Chincoteague, off the coasts of Virginia and Maryland, lives a centuries-old band of wild ponies. Among them is the most mysterious of all, Phantom, a rarely-seen mare that eludes all efforts to capture her—that is, until a young boy and girl lay eyes on her and determine that they can’t live without her. The frenzied roundup that follows on the next Pony Penning Day does indeed bring Phantom into their lives, in a way they never would have suspected. Phantom would forever be a creature of the wild. But her gentle, loyal filly Misty is another story altogether . . . “A thrilling and long-to-be-remembered tale.” —San Francisco Chronicle
Author | : Mobil Travel Guides |
Publisher | : Mobil Travel Guide |
Total Pages | : 228 |
Release | : 2008-06 |
Genre | : Travel |
ISBN | : 9780841607262 |
Author | : Mobil Travel Guide |
Publisher | : Mobil Travel Guide |
Total Pages | : 132 |
Release | : 2004-02 |
Genre | : Travel |
ISBN | : 9780762731008 |
Recommending the best spas throughout North America in a variety of categories, this guide provides an overview of the type of spa, complete with a colorful description of location and what the spa's focus is, its services, cuisine, and more. Full-color photos.
Author | : Will Guidara |
Publisher | : Little, Brown |
Total Pages | : 385 |
Release | : 2012-01-16 |
Genre | : Cooking |
ISBN | : 0316191760 |
Eleven Madison Park is one of New York City's most popular fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical French cuisine. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.
Author | : Micah Solomon |
Publisher | : SelectBooks, Inc. |
Total Pages | : 191 |
Release | : 2016-10-11 |
Genre | : Business & Economics |
ISBN | : 159079379X |
Success in today’s rapidly changing hospitality industry depends on understanding the desires of guests of all ages, from seniors and boomers to the newly dominant millennial generation of travelers. Help has arrived with a compulsively-readable new standard, The Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their Secrets by Micah Solomon, with a foreword by The Ritz-Carlton Hotel Company’s president and COO Herve Humler. This up-to-the-minute resource delivers the closely guarded customer experience secrets and on-trend customer service insights of today’s top hoteliers, restaurateurs, and masters of hospitality management including: Four Seasons Chairman Isadore Sharp: How to build an unsinkable company culture Union Square Hospitality Group CEO Danny Meyer: His secrets of hiring, onboarding, training, and more Tom Colicchio (Craft Restaurants, Top Chef): How to create a customer-centric customer experience in a chef-centric restaurant Virgin Hotels CEO Raul Leal: How Virgin Hotels created its innovative, future-friendly hospitality approach Ritz-Carlton President and COO Herve Humler: How to engage today’s new breed of luxury travelers Double-five-star chef and hotelier Patrick O’Connell (The Inn at Little Washington) shares the secrets of creating hospitality connections Designer David Rockwell on the secrets of building millennial-friendly restaurants and hotel spaces (W, Nobu, Andaz) that resonate with today’s travelers Restaurateur Traci Des Jardins on building a “narcissism-free” hospitality culture Legendary chef Eric Ripert’s principles of creating a great guest experiences, simultaneously within a single dining room. The Heart of Hospitality is a hospitality management resource like no other, put together by leading customer service expert Micah Solomon. Filled with exclusive, first-hand stories and wisdom from the top professionals in the industry, The Heart of Hospitality is an essential hospitality industry resource. As Ritz-Carlton President and COO Herve Humler says in his foreword to the book, “If you want to create and sustain a level of service so memorable that it becomes an unbeatable competitive advantage, you’ll find the secrets here.”
Author | : Victoria Abbott Riccardi |
Publisher | : |
Total Pages | : 300 |
Release | : 2018 |
Genre | : TRAVEL |
ISBN | : 9781640970007 |
This guide provides information on hotels, restaurants, driving and walking tours, shopping and sightseeing, and nighttime entertainment around Boston.
Author | : Jeremiah Tower |
Publisher | : John Wiley & Sons |
Total Pages | : 0 |
Release | : 2003 |
Genre | : Cooking |
ISBN | : 9780471451419 |
Jeremiah Tower, James Beard Award–winning chef and pioneer of American regional cuisine, cooks with a "who′s who" of some of the nation′s top chefs in their home kitchens Companion to the PBS television series, America′s Best Chefs In the early 1970s, Chef Jeremiah Tower′s revolutionary ethos of fresh ingredients, simply prepared and presented, shook up the national culinary scene. The successes that followed are legendary, from his trail–blazing Santa Fe Bar and Grill in Berkeley to the acclaimed Stars restaurant in San Francisco. Now, in this companion to the landmark twenty–six–part PBS series, America′s Best Chefs, Jeremiah Tower visits 13 James Beard Award–winning chefs and cooks with them in their home kitchens. More than 100 recipes, accompanied by full–color photographs, show home cooks how to make the dishes featured on the show as well as a number of Jeremiah′s own creations. The book includes contributions from New York′s Michael Romano (Union Square Cafe) and Alain Ducasse (Ducasse), Los Angeles′ Mark Peel and Nancy Silverton (Campanile and La Brea Bakery), San Francisco′s Nancy Oakes (Boulevard), Chicago′s Charlie Trotter (Charlie Trotter′s) and Gale Gand (Tru), Philadelphia′s Jean–Louis Lacroix (Rittenhouse Hotel), Boston′s Ken Oringer (Clio), Arizona′s Robert McGrath (Roaring Fork in Scottsdale), Wisconsin′s Odessa Piper (L′Etoile in Madison), Alabama′s Frank Stitt (Highlands Bar & Grill in Birmingham), Oregon′s Philippe Boulot (The Heathman Bar and Grill in Portland), and Virginia′s Patrick O′Connell (The Inn at Little Washington). Jeremiah Tower (New York, NY) received the James Beard Foundation′s Outstanding Chef Award in 1996 and is the author of the James Beard Award–winning New American Classics as well as Jeremiah Tower Cooks.
Author | : Andrew P. Haley |
Publisher | : UNC Press Books |
Total Pages | : 373 |
Release | : 2011-05-30 |
Genre | : History |
ISBN | : 0807877921 |
In the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the turn of the century, even the best restaurants cooked ethnic and American foods for middle-class urbanites. In Turning the Tables, Andrew P. Haley examines how the transformation of public dining that established the middle class as the arbiter of American culture was forged through battles over French-language menus, scientific eating, cosmopolitan cuisines, unescorted women, un-American tips, and servantless restaurants.
Author | : Linda Bauer |
Publisher | : |
Total Pages | : 0 |
Release | : 2006 |
Genre | : Cooking, American |
ISBN | : 9781931721684 |
From a wind-swept beach experience to a magnificent mansion on a wooded hillside to a serene lake setting, the fabric of America has been preserved and is available to diners in some of the best restaurants in America. This book combines stories from the past with recipes and information for visiting or contacting the establishments.