Jeri Quinzio “Of Sugar and Snow: A History of Ice Cream Making” 2010-05-17 Was ice cream invented in Philadelphia? How about by the Emperor Nero, when he poured honey over snow? Did Marco Polo first taste it in China and bring recipes back? This book tells ice cream's story, explaining how ice cream is made, describes its social role, and connects historical events to its business and consumption.
	Bob M. Fennis, Wolfgang S. Stroebe “Psychology of Advertising” 2010-05-08 Discusses key topics of advertising from the fields of social and consumer psychology. This book addresses important questions such as: What impact does advertising have on consumer behaviour? What causes this impact? And what are the psychological processes responsible for the effectiveness of advertising?
	Martha Hopkins, Randall Lockridge “New InterCourses: An Aphrodisiac Cookbook” 2010-05-08 Organized by type of aphrodisiac, this cookbook covers 17 foods, ranging from traditional favorites like oysters and strawberries to lesser-known foods such as pine nuts and asparagus. Including histories of aphrodisiacs, anecdotes, and photography, this edition features more than 34 recipes and an appendix.
	Lisa Barnes “Petit Appetit: Eat, Drink and be Merry: Easy, Organic Snacks, Beverages and Party Foods for Kids of All Ages” 2010-05-08 As kids get older, parents get busier, and they all need simple, creative, healthy ideas and recipes for school lunches, snacks, drinks and the seemingly endless round of parties, playdates and special occasions. This collection of recipes enables parents to learn how to create family favourites with healthy, organic ingredients.
	Colicchio, With Cathy Young "Salt to Taste: The Key to Confident, Delicious Cooking" 2010-05-08 By skipping steps or glossing ...
	Pat Crocker “Smoothies Bible 2nd” 2010-05-08 Drinking smoothies is the fastest, easiest and best-tasting way to achieve good health. In addition to its original 250 smoothie recipes, this new edition of The Smoothies Bible introduces 100 fresh, new recipes with even more antioxidant fruits and vegetables and classic cocktails with and without alcohol.
	Rose Elliot “Rose Elliot's New Complete Vegetarian” 2010-05-08 Britain's foremost vegetarian cook and bestselling author, Rose Elliot, offers over 1000 simple and delicious recipes in this fully updated and beautifully illustrated edition of her definitive Complete Vegetarian Cookbook.
	Jim Blythe, Phil Megicks “Marketing Planning: Strategy, Environment and Context” 2010-05-07 Marketing Planning provides an overview of the essential elements of marketing planning with a particular emphasis on the components of the marketing planning process, whilst highlighting the three core themes of environment, strategy and context. The book features an innovative running case study which follows a company through the entire process of marketing planning, stage by stage and chapter by chapter, finishing with a completed marketing plan.
	Warren J. Keegan, Mark Green “Global Marketing. 6th revised ed” 2010-05-07 The excitement, challenges, and controversies of global marketing. Global Marketing strives to reflect current issues and events while offering conceptual and analytical tools that will help readers apply the 4Ps to global marketing. The new edition focuses on the recent changes in the world, including the global financial crisis.
	Carole Jacobs „Everything Juicing Book: All You Need to Create Delicious Juices for Optimum Health!” 2010-05-06  Adults should eat at least two servings of fruits and three servings of vegetables daily. This title is packed full of 150 recipes to make consuming fruits and veggies fast, delicious, and fun including: Cinnamon Apple Pie Juice; Grape Citrus Apple; Ginger Cucumber Melon; Broccoli Apple Carrot with Parsley & Lemon; and, Green Energy Juice.
	Jason Sheehan “Cooking dirty. Life, love and death in the kitchen” 2010-05-06 Jason Sheehan won a James Beard Award - America's top food awards - in 2003. His work has appeared in Best American Food Writing every year for the past five years. From his first job scraping trays at a pizzeria at the age of fifteen, Jason Sheehan has worked at all kinds of restaurants across America, from Buffalo to Tampa to Albuquerque. In this book, he tells the story of one man's addiction to the urgency, stress, and adrenalin of minimum-wage kitchen work.
	Francisco J. Migoya, Culinary Institute of America (CIA) “The Modern Cafe” 2010-05-06 A guide to every aspect of the launch and management of a modern, upscale cafe intended for an aspiring restaurateur or cafe owner who wants to make sure he gets every detail right. It features professional guidance and recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more.
	Beverly Dubrin “Tea Culture: History, Traditions, Celebrations, Recipes and More” 2010-05-03 Tea for two, tea for three...tea for more! Hot or cold, sweetened or black, alcoholic or herbal, caffeinated or decaf: the drink may be ancient, but tea culture is trendy. More and more people are discovering the elegance, versatility, downright good taste, and even the health benefits of this delicious beverage.
	Jonathan Ray “How to Buy Wine” 2010-05-03 An easy-to-follow guide that demystifies the wine-buying process. It helps you learn what to look out for on wine labels and familiarize yourself with the different red and white grape varieties. It lets you discover the best way to store wine and which bottles make for good, everyday drinking.
	Morton Satin “Coffee Talk: The Stimulating Story of the World's Most Popular Brew” 2010-05-03 No beverage has broader world-wide appeal than coffee. It is the magnet that draws people together for inspiring interchanges of information and ideas. This book traces the intriguing history of the product and its consumption, and even suggesting the best techniques for making the perfect brew to compete in the World Barista Championship.