P.I. Nick Forrester comes to Cape Brendan ostensibly to assist with Caper Madness, a month-long celebration of everything Halloween. In reality he is tracking a woman on the run. Within days he is confronted by Annunciata Doyle, a vivid reminder of a pain-filled past. After retreating to Cape Brendan in defeat and humiliation, Nunie Doyle's only hope was to make the best of forced retirement. There, in this quaint tourist town on the shores of Lake Ontario, she earned the love and respect of new friends and neighbors—and put her talent for helping women to good use. With the mutual goal of making Caper Madness the best ever, Nick and Nunie fight tooth and nail on the personal level, each discovering a new side to the other, sides that make them consider making drastic changes for the rest of their lives. This attraction: Is it complete madness-- or sheer magic?

The aim of this book is to show how wine tourism can be used as a model for sustainable economic development, driving economic growth and social development in some locations. It will explore the interaction between tourism and viticulture in wine tourism destinations, while also explaining some of the repercussions of these activities. This book covers various topics including regional development, environmental management, sustainable viticulture, quality management in wineries and wine tourism routes among others. Wine tourism, which combines two important yet distinct economic activities (i.e., tourism and viticulture), has recently emerged as a new tourism product driven by tourists’ search for new experiences and wineries’ need to diversify their businesses and seek new revenue streams to boost sales. This new form of tourism, which typically takes place in rural areas and which combines wine production with tourist activities, is becoming important for such regions by providing a complementary income source. It provides a model for sustainable economic development for these regions, which for various reasons may otherwise struggle to develop. Featuring cases and business implications from various locations, this book provides an important source of knowledge—both theoretical and practical—suitable to academics, scholars, researchers, and practitioners in the tourism sector and the wine industry.

In his memoir Creating Hawai'i Tourism, Robert C. Allen, a leader in the tourism-related ground transportation, airline, hotel, and cruise industries, describes the events and people that transformed Hawai'i from a small resort into a world-class tourist mecca. Allen includes them all: the hotels, airlines, travel agents, beachboys, musicians, and, most important, the builders, the men and women who propelled Hawai'i to the forefront of the visitor industry.

This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and the Caper, Susanna Hoffman's 700-plus-page serendipity of recipes and adventure. In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She gathers wild greens and herbs with neighbors, inspiring Big Beans with Thyme and Parsley, and Field Greens and Ouzo Pie. She learns the secret to chewy country bread from the baker on Santorini and translates it for American kitchens. Including 325 recipes developed in collaboration with Victoria Wise (her co-author on The Well-Filled Tortilla Cookbook, with over 258,000 copies in print), The Olive and the Caper celebrates all things Greek: Chicken Neo-Avgolemeno. Fall-off-the-bone Lamb Shanks seasoned with garlic, thyme, cinnamon and coriander. Siren-like sweets, from world-renowned Baklava to uniquely Greek preserves: Rose Petal, Cherry and Grappa, Apricot and Metaxa. In addition, it opens with a sixteen-page full-color section and has dozens of lively essays throughout the book--about the origins of Greek food, about village life, history, language, customs--making this a lively adventure in reading as well as cooking.

Charlie Collier is back solving mysteries out of his parents' garage, and this one's a doozey! Actually, there may be more than just one mystery out there to solve. There's Charlie's friend Sherman's brother, who is missing. And then there's a series of robberies in town involving masked teenagers. Could they be related? Charlie has to get himself in a heap of trouble--like getting thrown in juvie!--to figure out what's going on. Filled with action, adventure, humor and brain teasers, this is perfect for an older elementary school or young junior high school mystery fan.

Topics covered include travel, tourism, ticketing, hotels and staff, restaurants, kitchens, table settings, service and cooking, along with general business, accounting and personnel terms. Handy supplements include quick-reference lists of airline and airport codes, currencies, international dialling codes, time zones, balance sheets and international public holidays. Ideal for students, employers, or employees who work in any part of the hotel or tourism industry or who need to use specialist English vocabulary for their work or studies.

One of Mississippi's most fascinating personalities and one of its absolutely best raconteurs, Capers can hold any reader or listener enthralled with her witty, delicious narratives. Here she focuses upon whatever seized her insights—mainly life in its ordinary gait—yet her reports of the smalltown scene are as alluring as the tales of Shaharazade. These delightful essays, as Eudora Welty says in the foreword, “were written to amuse, and they abundantly do so.”