FYI This website is in beta mode.

Atlantic City Sub Shops

An Italian style bread company.

No results.

 TitleAuthorDescription
History of Italian Renaissance Art (Paper cover) (7th Edition)
Frederick Hartt and David WilkinsFor survey courses in Italian Renaissance art.   A broad survey of art and architecture in Italy between c. 1250 and 1600, this book approaches the works from the point of view of the artist as individual creator and as an expression of the city within which the artist was working.   History of Italian Renaissance Art, Seventh Edition, brings you an updated understanding of this pivotal period as it incorporates new research and current art historical thinking, while also maintaining the integrity of the story that Frederick Hartt first told so enthusiastically many years ago. Choosing to retain Frederick Hartt's traditional framework, David Wilkins' incisive revisions keep the book fresh and up-to-date.
Krups XS5012 12-Ounce Milk Frothing Pitcher, Stainless-Steel
Traditional Italian Style / Stainless Steel / For use with most espresso machines
Captives as Commodities: The Transatlantic Slave Trade
Lisa A. LindsayPart of Prentice Hall's Connection: Key Themes in World History series.   Written based on the author's annual course on slave trade, Captives as Commodities examines three key themes:  1) the African context surrounding the Atlantic slave trade,  2)  the history of the slave trade itself, and 3) the changing meaning of race and racism.  The author draws recent scholarship to provide students with an understanding of Atlantic slave trade.
The Knowledge-Creating Company: How Japanese Companies Create the Dynamics of Innovation
Ikujiro Nonaka and Hirotaka TakeuchiHow have Japanese companies become world leaders in the automotive and electronics industries, among others? What is the secret of their success? Two leading Japanese business experts, Ikujiro Nonaka and Hirotaka Takeuchi, are the first to tie the success of Japanese companies to their ability to create new knowledge and use it to produce successful products and technologies. In The Knowledge-Creating Company, Nonaka and Takeuchi provide an inside look at how Japanese companies go about creating this new knowledge organizationally.The authors point out that there are two types of knowledge: explicit knowledge, contained in manuals and procedures, and tacit knowledge, learned only by experience, and communicated only indirectly, through metaphor and analogy. U.S. managers focus on explicit knowledge. The Japanese, on the other hand, focus on tacit knowledge. And this, the authors argue, is the key to their success--the Japanese have learned how to transform tacit into explicit knowledge.To explain how this is done--and illuminate Japanese business practices as they do so--the authors range from Greek philosophy to Zen Buddhism, from classical economists to modern management gurus, illustrating the theory of organizational knowledge creation with case studies drawn from such firms as Honda, Canon, Matsushita, NEC, Nissan, 3M, GE, and even the U.S. Marines. For instance, using Matsushita's development of the Home Bakery (the world's first fully automated bread-baking machine for home use), they show how tacit knowledge can be converted to explicit knowledge: when the designers couldn't perfect the dough kneading mechanism, a software programmer apprenticed herself with the master baker at Osaka International Hotel, gained a tacit understanding of kneading, and then conveyed this information to the engineers. In addition, the authors show that, to create knowledge, the best management style is neither top-down nor bottom-up, but rather what they call "middle-up-down," in which the middle managers form a bridge between the ideals of top management and the chaotic realities of the frontline.As we make the turn into the 21st century, a new society is emerging. Peter Drucker calls it the "knowledge society," one that is drastically different from the "industrial society," and one in which acquiring and applying knowledge will become key competitive factors. Nonaka and Takeuchi go a step further, arguing that creating knowledge will become the key to sustaining a competitive advantage in the future.Because the competitive environment and customer preferences changes constantly, knowledge perishes quickly. With The Knowledge-Creating Company, managers have at their fingertips years of insight from Japanese firms that reveal how to create knowledge continuously, and how to exploit it to make successful new products, services, and systems.
The Divine Comedy: Volume 1: Inferno (Penguin Classics)
Dante Alighieri This vigorous translation of Inferno preserves Dante's simple, natural style, and captures the swift movement of the original Italian verse. Mark Musa's blank verse rendition of the poet's journey through the circles of Hell re-creates for the modern reader the rich meanings that Dante's poem had for his contemporaries. Musa's introduction and commentaries on each of the cantos brilliantly illuminate the text. @HolyHaha I have to climb a mountain now? You got to be kidding me. Is this a joke? Who the hell came up with story? VIIIRRRGGGILLLLLLLLLLL! From Twitterature: The World's Greatest Books in Twenty Tweets or Less
The American Game: Baseball and Ethnicity (Writing Baseball)
These nine essays selected by Lawrence Baldassaro and Richard A. Johnson present for the first time in a single volume an ethnic and racial profile of American baseball. These essayists show how the gradual involvement by various ethnic and racial groups reflects the changing nature of baseball—and of American society as a whole—over the course of the twentieth century. Although the sport could not truly be called representative of America until after Jackie Robinson broke the color line in 1947, fascination with the ethnic backgrounds of the players began more than a century ago when athletes of German and Irish descent entered the major leagues in large numbers. In the 1920s, commentators noted the influx of ballplayers of Italian and Slavic origins and wondered why there were not more Jewish players in the big leagues. The era following World War II, however, saw the most dramatic ethnographic shift with the belated entry of African American ballplayers. The pattern of ethnic succession continues as players of Hispanic and Asian origin infuse fresh excitement and renewal into the major leagues. 
How to Start a Home-Based Bakery Business (Home-Based Business Series)
Detra Denay DavisHome-based baking is one of America’s best-kept business secrets. This sleeper industry offers even novice bakers the opportunity to bake from home for profit using tried and true recipes and equipment already on hand. And yet its many rules and how-tos are so elusive that few people out there who love to bake and dream of taking their products from the kitchen to the market actually end up doing so. Enter How to Start a Home-Based Bakery Business—the first book to cover every essential aspect of planning, starting, and running such a business successfully.
Smoke over Birkenau (Jewish Lives)
Liana MilluAn Italian-Jewish journalist and schoolteacher who joined the partisans in 1943, Liana Millu was arrested in 1944 and deported to Birkenau. The astonishing stories in this book tell of the women who lived and suffered alongside Liana during her months there. They are stories of violence and tragedy, but also of resistance, of dreaming in the middle of a nightmare, and of the endurance of the human spirit.
Cappuccino/Espresso: The Book of Beverages (Nitty Gritty Cookbooks)
Christie Katona and Thomas KatonaThis perennial bestseller is all you need to enter the world of coffee-based drinks. Christie and Thomas Katona draw on experience as well as their own unique research to bring you this wide and varied collection of beverages, including espressos, cappuccinos, lattes, Italian sodas, cold drinks for hot summer days, and spirited drinks for cold winter nights.
Professional Baking, with Method Cards
Wayne GisslenProfessional Baking by Wayne Gisslen is worth the money because this helped me to form the foundation of my knowledge on the subject. " Amazon.com reviewProfessional Baking is the most widely used textbook for the introductory baking course. Its comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills.This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar work), which are becoming increasingly common in the introductory course.
Artuzzi's Italian Kitchen food italian pasta Franchise
Atlanta Bread Company bakery baking bread Franchise
Au Bon Pain bakery cafe coffee food Franchise
BackWerk bakery food self-serve Franchise
Bakers Delight bake bakery cooking food Franchise
Beard Papa's bakery cream pastry puff Franchise
Bellacino's Pizza & Grinders grinders italian pizza restaurant sandwich subs Franchise
Big Apple Bagels bagels bakery restaurant Franchise
Blue Chip Cookies bakery cookie gourmet Franchise
Breadsmith bakery bread Franchise
Ciao Mambo food italian restaurant Franchise
Cinnabon bakery breakfast cinnamon food restaurant roll Franchise
Cinnamon City bakery cinnamon Franchise
Cookies By Design bakery bouquets cookie gifts personalized Franchise
Corner Bakery Cafe bakery cafe food Franchise
Figaro's Pizza italian pizza restaurant Franchise
Great American Cookie Company bakery cookies dessert Franchise
Great Harvest Bread bakery bread Franchise
House Of Bread bakery bread Franchise
Kettleman's Bagel Co. bagel bakery Franchise
Kolache Factory bakery cafe coffee food quickserve Franchise
Ledo Pizza Systems italian pasta pizza restaurant Franchise
Little Jimmy's Italian Ices dessert ice italian Franchise
Mancino's, Samuel Italian Eatery eatery food italian restaurant Franchise
Manhattan Bagel bagel bakery Franchise
Mrs. Fields Original Cookies bakery cookies gifts Franchise
Native New Yorker dining eatery italian restaurant Franchise
Paciugo Gelato caffe food icecream italian Franchise
Panera Bread bakery cafe Franchise
Pie Face bakery cafe coffee food Franchise
Saint Cinnamon Bake Shoppe bakery cinanamonrolls cinnamonrolls food Franchise
Savoia T'go carry-out catering italian restaurant take-out Franchise
Sbarro italian restaurant Franchise
Southern Maid Donuts bakery donut Franchise
The Cupcake Station bakery cupcake food Franchise

Tags bakery bread italian
Address 124 Warf Road
, Egg Harbor Township, NJ 08234
Telephone( 609)926-4560
Web atlanticcitysubshops.com
Email bperl1@aol.com
Type Franchise