Mystical Places and Marvelous Meals or Management by Menu

Mystical Places and Marvelous Meals: A Travel Cookbook

Author: Sara Nieves Grafals

Travel adventures and tasty food go hand in hand. Mystical Places and Marvelous Meals: A Travel Cookbook, explores ancient settlements, searches for legendary beasts, and dispels travel myths while sampling local delicacies.

• Visit little known funerary structures 1,900 years older than the Egyptian pyramids.
• Enter a chapel lined with the bones of 5,000 monks.
• Find out whether sex and death are mutually exclusive.
• Do bullfights mean blood and gore?
• Does roadside food have to taste like plastic?

Authors Sara Nieves-Grafals and Al Getz-a husband and wife team of mental health professionals turned travel/cookbook writers-take us on over twenty years of journeys peppered with history, geography, folklore, cross-cultural psychology, foreign languages, architecture, mythology, archaeology, and gastronomy. Seventy-five recipes from their Washington, D.C. home kitchen transport us to different destinations.

Sara Nieves-Grafals, a polyglot clinical psychologist from Puerto Rico, dances flamenco in her spare time. She lectures about mental health issues and has a psychotherapy practice. Al Getz, originally from New Jersey, retired as a public health analyst. He has edited scientific publications, builds cabinets, designs kitchens, and dabbles in photography, classical music and painting. Together they journey through life, traveling, learning, and cooking.

Washington Post

Recommended for People who travel with a map in one hand and a knife and fork in the other... to cool locations where their whimsy takes them.

Library Journal

Nieves-Grafals and Getz, retired mental health professionals, here chronicle their vacations with some favorite recipes. Although they try to present themselves as travel and food writers, their inexperience shows. Some of the recipes are representative of foods fed to tourists and not meals eaten by locals; other recipes are lacking integral ingredients in those specific dishes. Their writing is reminiscent of two people attempting to describe their vacation, not well-versed authorities researching specific areas in the world. The authors' passion is not conveyed as it is in such books like Peter Mayle's A Year in Provence; nor is it as entertaining as any of Bill Bryson's books. Not recommended.-Jennifer A. Wickes, Pine Beach, NJ Copyright 2006 Reed Business Information.

Books about: Hey Rube or The Supreme Court

Management by Menu

Author: Diane Withrow

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.