The Book Every Restaurateur Should Own

Do you know the difference between an appetizer and an hors d'oeuvres? What makes a beverage a cocktail? What exactly is a Baine Marie? The answers to all these questions, and a whole lot more can be found in the Food Lover's Companion by Sharon Tyler Herbst. The compendium of all things food related is perfect when you sit down to write your restaurant menu. Not only does it offer definitions of every type of food imaginable, it gives plenty of culinary terms ideal for incorporating into specials or prix fixe menus. This is a definite must have for any restaurant owner or chef.

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