A comprehensive guide to planning, preparing, marketing, and selling gourmet foods for the takeout market, a natural extension for caterers, food retail stores, and restaurants. This book discusses everything from planning to opening and operating, designing a "store" concept, setting up displays, marketing the food, equiping the kitchen and display area, and training sales and kitchen staff.

The National Science Foundation (NSF) is the leading sponsor of basic academic research in engineering, and its influence far exceeds its budget. We think NSF is at its best when it uses that influence to focus interest within the researcher community on critical new challenges and technologies. NSF's Scalable Enterprise Systems (SES) initiative, for which we were responsible in our successive terms in the division of Design, Manufacture and Industrial Innovation (DMII), was just such a venture. A collaborative effort spanning NSF's engineering and computer science directorates, SES sought to concentrate the energies of the academic engineering research community on developing a science base for designing, planning and controlling the extended, spatially and managerially distributed enterprises that have become the norm in the manufacture, distribution and sale of the products of U. S. industry. The of associated issues addressed included everything from management supply chains, to product design across teams of collaborating companies, to e-marketing and make-to-order manufacturing, to the information technology challenges of devising inter-operable planning and control tools that can scale with exploding enterprise size and scope. A total of 27 teams with nearly 100 investigators were selected from the 89 submitted proposals in the Phase I, exploratory part of the effort (see the list below). Seven of these were awarded larger multi-year grants to continue their research in Phase II. As the contents of this book amply illustrate, these investigations continue to flourish, with and without direct NSF support.

Love eating well but hate paying a lot? Amy McCoy's cookbook, Poor Girl Gourmet (based on her popular blog of the same name), features decadent and delectable recipes for foodies with limited budgets, but sophisticated tastes. In Poor Girl Gourmet, McCoy breaks down the costs for each dish while also offering money-saving strategies, including tips for growing and preserving your own food, as well as ideas for quick and delicious family meals. Each recipe serves at least four people, so it's perfect for families on a budget--because eating well while saving money is something that appeals to all of us. McCoy, knowing that a gourmet meal is enhanced by the proper wine, also reviews more than 25 affordable wine varietals and blends, with pairing suggestions for many of the dishes. And there is a chapter of splurges ($15 to $30 per entree for a family of four) for when you're feeling fancy. Because gourmets, regardless of their budget, appreciate a gorgeous cookbook, Poor Girl Gourmet bucks the pared-down trend in cost-conscious cookbooks, and is illustrated throughout with McCoy's own mouthwatering full-color photography.

Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Filled with luscious photography, Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner! Update! Ice Cream Cone recipe directions (pg 134): Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to 6-inch rounds on dehydrator Teflex sheets. Dehydrate 5 or 6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones; press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 more hours until crisp.

The famous New England restaurant critic who dines in disguise and always pays his own bills is back with this honest and trustworthy guide to Bostons best restaurants.