Search Results For: Cooking, Food & Wine

Professional Cooking, College Version
Wayne Gisslen  

Wiley / 2006-03-03 Hardcover / 1088 Pages
isbn-10: 0471663743 / isbn-13: 9780471663744 / Edition: 6
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Principles of Food, Beverage, and Labor Cost Controls
Paul R. Dittmer  J. Desmond, III Keefe  

Wiley / 2005-02-28 Hardcover / 656 Pages
isbn-10: 0471429929 / isbn-13: 9780471429920 / Edition: 8
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Exploring Wine: The Culinary Institute of America's Guide to Wines of the World, 2nd Edition
Steven Kolpan  Brian H. Smith  Michael A. Weiss  

Wiley / 2001-09-26 Hardcover / 880 Pages/
isbn-10: 0471352950 / isbn-13: 9780471352952 / Edition: 2
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Nutrition for Foodservice and Culinary Professionals
Lisa M. Brefere  Karen Eich Drummond  

Wiley / 2007-01-01 Hardcover / 686 Pages/
isbn-10: 047159976X / isbn-13: 9780471599760 / Edition: 6
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The Essential Mixer Cookbook: 150 Effortless Recipes For Your Stand Mixer and All of Its Attachments
Kay Halsey  

Whitecap Books / 2003-09-01 Paperback / 176 Pages/
isbn-10: 1552855031 / isbn-13: 9781552855034
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Introduction to Foodservice (10th Edition)
Monica Theis  June Payne-Palacio  

Prentice Hall / 2004-07-31 Hardcover / 720 Pages
isbn-10: 0130489034 / isbn-13: 9780130489036 / Edition: 10
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The Fundamental Techniques of Classic Cuisine
Judith Choate  The French Culinary Institute  

"Stewart, Tabori and Chang" / 2007-08-01 Hardcover / 496 Pages/
isbn-10: 158479478X / isbn-13: 9781584794783
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Sales and Service for the Wine Professional
Brian Julyan  

CENGAGE Lrng Business Press / 2003-02-20 Paperback / 1 Pages/
isbn-10: 1844800539 / isbn-13: 9781844800537 / Edition: 2
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Introductory Foods, 12th Edition
Marion Bennion  Barbara Scheule  

Prentice Hall / 2003-07-17 Hardcover / 896 Pages/
isbn-10: 0131100017 / isbn-13: 9780131100015 / Edition: 12
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The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry
NAMP North American Meat Processors Association  

Wiley / 2006-04-07 Plastic Comb / 336 Pages/
isbn-10: 0471747211 / isbn-13: 9780471747215 / Edition: Spi
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