(*NEW ARRIVAL*) (Restaurant Service) Paul Huebener. The Gourmet's Host: The Role of Classic Cuisine and Service in Restaurant Management. *Signed* food literature ranging from simple breads with

ranging from simple breads with fewer ingredients to more advanced ones

in their delicious diversity

or flamingo

and to delight in the tasty dim sum of China and the intricate tradition of cha kaiseki in Japan

(*NEW ARRIVAL*) (Restaurant Service) Paul Huebener. The Gourmet's Host: The Role of Classic Cuisine and Service in Restaurant Management. *Signed* food literature ranging from simple breads withIllus. with photographs. Jacket. First Edition. NY: Exposition Press, [1961]. Inscribed & signed by Huebener on the front free endpaper. A wonderful book about how to run an upscale restaurant in mid century America. Huebner's advice extends to every corner of the restaurant industry; take his words on serving wine: "There is no need to wrap a towel or a napkin around a bottle while pouring; indeed, there are those who might think the host was ashamed