Isbn: 9781606931981 - tried and true recipes from a caterer's kitchen: secrets for making great food (17 Ergebnisse)

Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Zustand: New.

Hardback or Cased Book. Zustand: New. Tried and True Recipes from a Caterer's Kitchen: Secrets for Making Great Food. Book.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Hardback. Zustand: New.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Buch. Zustand: Neu. Neuware - The author is a culinary scientist, food writer and certified cooking teacher with a strong science and research background (Ph.D., McGill University, Montreal). He is the author of eight published food-related books: a six-book series for young readers, Cooking throughout American History; The African-American Kitchen: Food for Body and Soul; and Start and Run a Catering Business. He's also published numerous articles, including in magazines such as Bride's, Odyssey, Better Nutrition, Home Cooking, The Fisherman and Bowhunter; and newspaper food sections, including Chicago Tribune, Christian Science Monitor, San Francisco Chronicle. The author emphasizes basic cooking knowledge by explaining the hows and whys of food and cooking through kitchen-level physics and chemistry that enables readers to be better and more efficient cooks.…

Buch. Zustand: Neu. Tried and True Recipes from a Caterer's Kitchen | Secrets for Making Great Food | George Erdosh | Buch | Gebunden | Englisch | 2008 | Strategic Book Publishing | EAN 9781606931981 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …

Hardback. Zustand: New.

Buch. Zustand: Neu. Neuware -The author is a culinary scientist, food writer and certified cooking teacher with a strong science and research background (Ph.D., McGill University, Montreal). He is the author of eight published food-related books: a six-book series for young readers, Cooking throughout American History; The African-American Kitchen: Food for Body and Soul; and Start and Run a Catering Business. He's also published numerous articles, including in magazines such as Bride's, Odyssey, Better Nutrition, Home Cooking, The Fisherman and Bowhunter; and newspaper food sections, including Chicago Tribune, Christian Science Monitor, San Francisco Chronicle. The author emphasizes basic cooking knowledge by explaining the hows and whys of food and cooking through kitchen-level physics and chemistry that enables readers to be better and more efficient cooks. 252 pp. Englisch.…

Hardcover. Zustand: Brand New. 252 pages. 9.50x6.50x1.00 inches. This item is printed on demand.

Zustand: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextThe author is a culinary scientist, food writer and certified cooking teacher with a strong science and research background (Ph.D., McGill University, Montreal). He is the author of eight published food-related books: a six-bo.…