For introductory courses in general culinary arts and food and beverage programs.
Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this introduction to cooking and food preparation presents information that is relevant to today's student chef. It emphasizes an understanding of cooking fundamentals, focuses on the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food chemistry.
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Anbieter: HPB-Red, Dallas, TX, USA
hardcover. Zustand: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority! Bestandsnummer des Verkäufers S_450062781
Anzahl: 1 verfügbar
Anbieter: Better World Books: West, Reno, NV, USA
Zustand: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Bestandsnummer des Verkäufers 4454979-6
Anzahl: 1 verfügbar
Anbieter: Better World Books: West, Reno, NV, USA
Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Bestandsnummer des Verkäufers GRP96648965
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Anbieter: BookHolders, Towson, MD, USA
Zustand: Good. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Edition: first ] Publisher: PRENTICE HALL REFERENCE Pub Date: 1/1/1994 Binding: hardcover Pages: 1070 first edition. Bestandsnummer des Verkäufers 6829418
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