Management by Menu or Cornbread Book

Management by Menu

Author: Lendal Henry Kotschevar

Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.

Table of Contents:

Preface.

Chapter 1. A Look back at the Service Industry.

Chapter 2. Profile of the Modern Foodservice Industry.

Chapter 3. Planning a Menu.

Chapter 4. Considerations and Limits in Menu Planning.

Chapter 5. Cost Controls in Menu Planning.

Chapter 6. Menu Pricing.

Chapter 7. Menu Mechanics.

Chapter 8. Menu Analysis.

Chapter 9. The Beverage Menu.

Chapter 10. Producing the Menu.

Chapter 11. Service and the Menu.

Chapter 12. The Menu and the Financial Plan.

Chapter 13. Ethical Leadership in Restaurant Management.

Answer Key to Questions for Review.

New interesting textbook: The Lingerie Handbook or Complete Conditioning for Baseball

Cornbread Book: A Love Story With Recipes

Author: Jeremy Jackson

Jeremy Jackson has four goals:

1. Make cornbread one word. Once and for all.
2. Have cornbread named the official bread of the United States.
3. Find a wife.
4. Think outside the box of cornmeal about the Possibilities, potentialities, and promises of cornbread.

Cornbread is the American bread. The by-the-people-for-the-people bread. So it should be put forth to the people with humor. And a whole lot of butter.

The Cornbread Book does just that with recipes for cornbreads, fritters, hush puppies, and biscuits. Cornbreads of the sweet persuasion appear, too, from biscotti to pound cake. And there are yeast breads such as Anadama Batter Bread and Cornmeal Pizza Dough. Don't forget timeless favorites like spoonbread, buttermilk cornbread, and popovers. Not to mention Gospel Buns, Sweet Potato Cupcakes, and Honey Snail (which doesn't come within ten miles of an actual snail).

Cornbread doesn't even have to be made with cornmeal. Hominy-Leek Monkey Bread has riced hominy. And Jeremy is as proud as a peacock to have come up with three yeast breads made with flour he milled from popped popcorn (Popcorn White Loaf, Popcorn Pita Bread, and Popcorn Focaccia). In the unlikely event you have any leftover cornbread, Jeremy has recipes for cornbread salad, croutons, and dressing.

And if you ever meet Jeremy, he might just sing you "The Cornbread Song" . . .

Publishers Weekly

The author of the novel Life at These Speeds turns his attention-gleefully and surprisingly-to cornbread in a quirky cookbook that boasts delicious recipes and a nice bite of cornbread history. After an introduction in which he proclaims that cornbread should be the country's official bread (new U.S. citizens should get a piece of it after the swearing-in) and unofficial bread, too (it ought to be on all fast-food menus), Jackson offers a brief account of the foodstuff's place in America's past. Interesting tidbits abound: archeo-botanists think it was popcorn that clued people into corn's edibility some 7,000 years ago; corn is both grain and a vegetable; and in 1917, a cookbook suggested that bleary-eyed early risers make "1917 War Coffee," in which molasses-coated toasted corn was supposed to stand in for ground coffee. Jackson's recipes include both basic (Sweet Cornbread is cakey and rich) and highly inventive (Popcorn Focaccia is excellent, and involves Jackson's own method of milling flour from popcorn) breads. Other treats include Caramel Corncake, classic Griddlecakes, Crinkle-Top Sugar Cookies and Honey Snail, a sweet yeast bread Jackson says can be eaten so many ways that it's "pure breakfast anarchy." Humble cornbread has found an impassioned champion and a creative baker in Jackson. (Apr.) Copyright 2003 Reed Business Information.

Library Journal

Jackson, whose first novel, Life at These Speeds, was published last year, just loves his cornbread (he's also on a mission to make "cornbread" one word instead of two, as Webster's and other dictionaries prefer). His amusing, rather egocentric cookbook offers "A Pithy and Perfunctory History of Cornbread in These United States," along with 50 recipes for cornbread and its cousins, from Creamed Corn Cornbread to Tamale Pie to Caramel Corncake. Some readers will find the book very entertaining, while others may find Jackson's oh-so-clever style a bit grating; and his topic is a rather narrow one. For larger and regional collections. Copyright 2003 Reed Business Information.