On Cooking: A Textbook of Culinary Fundamentals HC Labensky Hause
“On Cooking: A Textbook of Culinary Fundamentals” by Sarah R. Labensky and Alan M. Hause is a comprehensive textbook designed for adult and further education levels. Published in 1995 by Prentice-Hall, Inc., this hardcover book covers essential culinary techniques and concepts in a beginner to intermediate level. The authors provide detailed instructions and insights into various cooking methods, making it an invaluable resource for those looking to enhance their culinary skills. With a focus on English language, this textbook is a valuable addition to any cooking enthusiast’s collection.
2008 5th Edition The Restaurant : From Concept to Operation by John R. Walker
The Restaurant: From Concept to Operation by John R. Walker is a comprehensive textbook on the hospitality and food industry, specifically focusing on the operations of restaurants. Published in 2008 by Wiley & Sons, this 5th edition covers various aspects of the industry, including concepts, management strategies, and practical operations. With 496 pages and a size of 9.5 x 7.8 x 1.2 inches, this hardcover book is designed for adult education and vocational training levels, providing valuable insights for those interested in the restaurant business.
Foundations Of Restaurant Management & Culinary Arts Level 1 3rd Edition + LAB
You will find that this textbook has a clean layout that is easy on the eyes.
Texas on the Table: People, Places Recipes by Terry Thompson-Anderson * SIGNED *
Preowned hardcover with dust jacket signed by author and photographer on half title page. Dust jacket is in overall good condition but has slight scuffing and indications of moisture stains along inside edges. (See photos.) Cover of book and pages are clean and free of markings and creases.
Together Is Better Cookist Communitys Favorite Recipes Easy Tasty and Good
Discover a world of delicious and easy-to-follow recipes with “Together Is Better, Cookist Community’s Favorite Recipes: Easy, Tasty, and GOOD”. With a focus on cooking and recipes, this book is a must-have for anyone who wants to expand their culinary skills.
Abeka Culinary Life Skills Student Textbook & Teacher Edition
Authored by Abeka and published by Abeka, this textbook covers various culinary subjects and is designed to help students develop essential life skills related to food and cooking.
Foundations Of Restaurant Management & Culinary Arts Level 2 3rd Edition + LAB
You will find that this textbook uses real data sets for exercises.
Foundations Of Restaurant Management & Culinary Arts Level 2 3rd Edition + LAB
The product is a hardcover textbook titled “Foundations Of Restaurant Management & Culinary Arts Level 2 3rd Edition” authored by the National Restaurant Association. It falls under the subject area of culinary arts and is designed as a textbook for educational purposes. The book includes laboratory activities, making it a valuable resource for students and professionals in the restaurant management and culinary arts field. With a focus on culinary practices and principles, this textbook serves as a comprehensive guide for those interested in the art of cooking and managing restaurants.