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Author by : Sarah R. Labensky
Languange Used : en
Release Date : 2014-08-04
Publisher by :
For courses in Introductory Cooking, Cooking Skills or Food Prep courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. For nearly two decades, On Cooking: A Textbook of
Author by : Sarah R. Labensky
Languange Used : en
Release Date : 2018
Publisher by :
For courses in cooking and food prep. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary art
Author by : Sarah R. Labensky
Languange Used : en
Release Date : 2017-02-01
Publisher by :
Canadian Culinary Professionalism On Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the
Author by : Sarah R. Labensky
Languange Used : en
Release Date : 2014-07-31
Publisher by : Pearson College Division
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teach
Author by : Sarah R. Labensky
Languange Used : en
Release Date : 2015-03-05
Publisher by : Pearson Higher Ed
For courses in Introductory Cooking, Cooking Skills or “Food Prep” courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. For nearly two decades, On Cooking: A Textbo
Author by : Pricilla R. Martel
Languange Used : en
Release Date : 2010-02
Publisher by :
Author by : Sarah R. Labensky
Languange Used : en
Release Date : 2015-01-06
Publisher by : Prentice Hall
This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help readers understand the how and why of successful baking On Baking, T
Author by : Sarah R. Labensky
Languange Used : en
Release Date : 2014-03-19
Publisher by : Prentice Hall
Comprehensive and well-written, this text emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as
Author by : Culina The American Culinary Federation
Languange Used : en
Release Date : 2005-10
Publisher by : Prentice Hall
This package contains the following components: -0131180118: Culinary Fundamentals -0131180134: Study Guide
Author by : Culinary Institute of America
Languange Used : en
Release Date : 2011-09-13
Publisher by : John Wiley & Sons
The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project
