Chef James Viaene shares his favorite memories and recipes accumulated over fifty years working in the grand homes and kitchens of the Parisian elite. James Viaene began his culinary career in the midst of a postwar cultural revival of sumptuous dinners, balls, and galas. He started in some of Paris’s greatest restaurants and later was hired at the Parisian residence of the Duke and Duchess of Windsor. He then trained under a series of renowned cooks and became a chef in his own right in the kitchens of eminent public figures such as Georges Wildenstein, Jean de Souza-Lage, and Michel David-Weill, who demanded extremely high standards. In 1970, Viaene entered the British Ambassador’s residence in Paris, a unique locale where the chef plays a central role. The historic home, where he carried out the rest of his forty-year career, provided an idyllic setting for serving his best-loved recipes. In this richly illustrated volume, James Viaene recounts his memories, amusing anecdotes, and twenty-four of his favorite recipes from throughout his reign in the prestigious kitchen. From the famous Beef Wellington served to Queen Elizabeth II to "typically English" tea and the pot-au-feu inspired by his childhood memories, each dish is enhanced by the Residence’s legendary silver service, one of the treasures of the British Embassy in France.

A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new "Scripts for Service Scenarios" throughout to help servers practice real-world scenarios.

The Anglia Book Series (ANGB) offers a selection of high quality work on all areas and aspects of English philology. It publishes book-length studies and essay collections on English language and linguistics, on English and American literature and culture from the Middle Ages to the present, on the new English literatures, as well as on general and comparative literary studies, including aspects of cultural and literary theory.

With her passion for love and food, Chilli Montgomery is at a stage in her life when it seems life itself could not get much better: a happy marriage to her childhood sweetheart, and a successful business with her son in their restaurant. However, all is not as it seems and Chilli is unprepared for what this next chapter of her life brings. In minutes, the world she once knew is shattered and nothing will ever be the same again. Not even her infatuation and adoration of food. Set against the backdrop of many phenomenal Queensland locations, with Paris weaving its magic in and out, on this gastronomic journey of indulgence you will enjoy every meal with the Montgomerys and be touched by their tears and laughter as they become a part of your life.

McKeon and others delve into the significance of the novel as a genre form, issues in novel techniques such as displacement, the grand theory, narrative modes such as subjectivity, character, and development, critical interpretation of the structure of the novel, and the novel in historical context.

This book explores sixteenth- and seventeenth-century Jesuit contributions to the rhetorical tradition established by Isocrates, Aristotle, Cicero and Quintilian. It analyses the writings of those Jesuits who taught rhetoric at the College of Rome, including Pedro Juan Perpiña, (1530–66), Carlo Reggio (1539–1612), Francesco Benci (1542–94), Famiano Strada (1572–1649) and Tarquinio Galluzzi (1574–1649). Additionally, it discusses the rhetorical views of Jesuits who were not based in Rome, most notably Cypriano Soarez (1524–93), the author of the popular manual De arte rhetorica. Jesuit education, Ciceronianism and civic life feature as the key themes of the book. Early Jesuits and the Rhetorical Tradition, 1540–1650 argues that, in line with Cicero, early modern Jesuit teachers and humanists associated rhetoric with a civic function. Jesuit writings, not only on rhetoric, but also on moral, religious and political themes, testify to their thorough familiarity with Cicero’s civic philosophy. Following Cicero, Isocrates and Renaissance humanists, early modern Jesuit teachers of the studia humanitatis coupled eloquence with wisdom and, in so doing, invested the rhetorician with such qualities and duties which many quattrocento humanists ascribed to an active citizen or statesman. These qualities centred on the duty to promote the common good by actively participating in civic life. This book will appeal to scholars and students alike interested in the history of the Jesuits, history of ideas and early modern history in general.

As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges—what to do when things go wrong. Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world.