A chef whose restaurant has been named best in the world shares his observations on how to exceed customer expectations, provide employees with motivation and leadership, and develop a successful marketing plan

Discusses the success of the Chicago restaurant, Charlie Trotter's, and how to apply its management style and techniques to other businesses.

Provides recipes for vegetable dishes such as baby carrot terrine with shiitake mushroom salad, and arugula noodles with smoked yellow tomato sauce

An award-winning chef describes how he lost his sense of taste to cancer, a setback that prompted him to discover alternate cooking methods and create his celebrated progressive cuisine.

A collection of recipes drawn from the chef's television show features lobster, scallops, salmon, catfish, pasta, poultry, pork, and beef

Unlike any other cookbook, Great Chefs Cook Vegan includes recipes from 25 of today's greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more.

Karyn Calabrese is Chicago's premier vegan and raw restauranteur and champion for holistic living. Her timeless beauty, youthful physique, and boundless energy are testaments to the lifestyle habits she advocates. Her latest cookbook is divided into two sections: one features popular cooked recipes from her restaurants Karyn's Cooked and Karyn's on Green, and the other focuses on her favorite raw recipes from Karyn's Fresh Corner.

The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food—specifically where the Santa Cruz Mountains meet the sea—than any other chef on the West Coast. Manresa’s thought-provoking dishes and unconventional pairings draw on techniques both traditional and modern that combine with the heart of the Manresa experience: fruits and vegetables. Through a pioneering collaboration between farm and restaurant, nearby Love Apple Farms supplies nearly all of the restaurant’s exquisite produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu—and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it.

A darkly funny gift book based on Roald Dahl's beloved story The Enormous Crocodile, featuring art by Quentin Blake. The Enormous Crocodile has been employing "secret plans and clever tricks" for years, hoping to one day score his favorite meal: a juicy little child. And finally, he shares his wit and wisdom with a world hungry for his sage advice. Find out all of our devious villain's tips and advice in this grim, but humorous gift book perfect for fans of All My Friends Are Dead. And with Quentin Blake's illustrations, this full-color book will have readers plotting their own clever tricks in no time.

Chef and restaurateur Charlie Trotter shares seventy-two of his favorite recipes; including salmon roulade, scallop ceviche, spicy tuna tartare, rabbit rillette, squab salad, and crispy quinoa pudding. Includes photographs.