SPIJS - DRANKCOMBINATIES
Wine and food: Basis for sommeliers by 
Wijn & spijs: basis voor de sommelier by 
The art & science of foodpairing: 10,000 flavour matches that will transform the way you eat by
"Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well."
Wine food: new adventures in drinking and cooking by
It's a wine course in a cookbook! Frank and Slonecker tell readers how to buy, store, and taste wines, while sharing recipes that were inspired by and can be partnered with affordable wines.
De wijn-spijsbijbel by
De titel van dit kloeke boekwerk doet vermoeden dat de combinatie wijn-spijs hier een zaak is voor serieuze gelovigen. Waar de gemiddelde thuiskok zijn wijnkeuze laat afhangen tot wat hij toevallig in huis heeft, wordt in dit overigens goedmoedige werk niets aan het toeval overgelaten om een sublieme smaaksensatie te creëren. Na een inleiding over onze neus en smaakpapillen volgen twee omvangrijke secties waarin eerst in alfabetische volgorde spijzen worden vernoemd met suggesties voor bijpassende wijnen en daarna in andere volgorde een overzicht wordt gegeven van de talrijke druivensoorten die smeken om bepaalde gerechten. Hierbij worden recepten gegeven en adviezen van de betere wijnmakers. Interessant is het supplement voor de Lage Landen zodat ook bij de erwtensoep de juiste fles wordt ontkurkt.
ORGANISATIE RESTAURANT & KEUKEN
Food and beverage management in the luxury hotel industry by 
Strategic questions in food and beverage management by 
Food and beverage management by 
Training manual for food and beverages services by
Training Manual for Food and Beverage Services covers the practical aspects of the food and beverage department (F&B) as required in the hotel industry. It enumerates the food and beverage service techniques and operating procedures in various sub-departments of F&B such as in-room dining, banquets, bars and restaurants. This training manual lays emphasis on the table manners, handling micros, bar set up, beverage services, bar equipment, and cocktails -- elaborating the various cocktail making methods, cocktail recipes along with types of garnishes used in the bar. The manual is not only limited to bar and beverages, but also discusses new upcoming trends in the bar and drinks such as mixology and infusion, along with the role of information technology.
Managing Service in Food and Beverage Operations by
This textbook shows readers how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business. Readers will learn how every aspect of a food service operation contributes to the guest experience and will explore unique features of a variety of food and beverage operations. There is an emphasis on how learning to think and act like an owner enhances an operation's value for everyone involved-owners, managers, staff, and guests.
TAFELCULTUUR
Bordopmaak in zeven lessen by
Een praktische gids met zeven adviezen voor het aantrekkelijk presenteren van een bord. In dit boek leert Jan Boeren de lezer in zeven lessen en twintig wetten alles over bordopmaak, inclusief soorten borden, spuittechniek, portiegroottes, sausjes, schuimpjes en poedertjes. Daarnaast komt de interactie tussen visuele en smaaktechnische aspecten aan bod, met aandacht voor smaakbalans, textuur en kleur. De vele foto’s in het boek laten helder de do’s en don’ts zien, en het boek bevat recepten om zelf mee te kunnen oefenen. Vlot, instructief en toegankelijk geschreven. Met kleurenfoto's. Jan Boeren richtte in 2016 Le Cuisinier op, een kennisplatform voor amateurkoks waar hij 'Bordopmaak in zeven lessen' ook als digitale cursus aanbiedt.
Story on a plate: the delicate art of plating dishes by 
Food presenting secrets: creative styling techniques by
Create food that is dressed to impress with this collection of great-looking contemporary garnishing ideas. Packed with tips and expert instruction, this book allows you to choose from more than one hundred realistically achievable garnishing ideas. An introductory section provides information on food presentation skills, including choice of plate, positioning of food and colour coordination, as well as tips about equipment and useful gadgets. All the garnishes are designed to be deliciously edible and are composed from everyday, natural ingredients. Whether you're a complete beginner or a seasoned, professional cook, this jargon-free manual guides you through the creation and uses of garnishes for all kinds of menus.
The Professional Server by
Filled with real-life examples, The Professional Server: A Training Manual covers all aspects of dining room service. This edition contains in-depth coverage of everything a good server needs to know to be successful in this competitive profession-from professional appearance, to server readiness, to guest communication. Self-contained chapters flow in a logical sequence and offer an explanation of table settings, wine and beverage service and current technologies. Restaurant Reality stories, charts and photos give students an insider's look into the realities of the profession.
Table Settings by
This title features 100 creative styling ideas. It presents beautiful ideas to transform your table in stunning and original ways, from modern minimalism to ethnic African. It presents achievable, practical ideas that are quick, easy to do and inexpensive. It includes 20 stunning themed settings to create yourself, such as a Beach-style summer table; a jewel-bright party or Easter festive meal. You can create stylish settings to suit every taste from simple Shaker to opulent gold, and for every occasion from a traditional Thanksgiving and Christmas to weddings and children's parties. It features a design directory of tableware with a gallery of inspirational ways to make the most of all the decorative elements. It includes more than 380 gorgeous photographs by Polly Wreford. Sharing food is the universal expression of friendship and hospitality, and much of the pleasure is making the table look inviting. Packed with original ideas for dressing the dining table, this book will help you to set the scene and provide an ambience that welcomes the guests and complements the meal. Starting with an introduction to the history of table etiquette, each element of the setting is looked at in turn, from the cutlery and candles to the linen and chairs. There are then over 100 inspirational ideas to dress the table, with practical projects and stylish themes to suit every home - the relaxed country look, elegant modern minimalism or the extravagance of gold. This gloriously sumptuous book will show you how to create your own personalized table embellishments for every kind of style and occasion.
Culinaire etiquette: omgangsvormen aan tafel by
Overzichtelijk etiquetteboek met duidelijke adviezen voor tafeletiquette
