Food for Fifty 14th Edition by Mary Molt (English) Hardcover Book
Acceptable condition- tight spine and crisp pages. No markings within book pages. Heavy wear to the cover, corners and edges of book from previous use. Edges are scuffed badly and edges are worn. Spine is looking well used – see pictures No water damage Smoke free home
Food for Fifty: 9th edition
You are purchasing a Acceptable copy of ‘Food for Fifty: 9th edition’. Condition Notes: Used – Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing.
Food for Fifty (What’s New in Culinary & Hospitality), Molt, Mary, 9780134437187
ISBN : 9780134437187. EAN : 9780134437187. Authors : Molt, Mary. Food for Fifty (What’s New in Culinary & Hospitality). Title : Food for Fifty (What’s New in Culinary & Hospitality). About hpb-red. Condition : Good.
Food for Fifty (What’s New in Culinary & Hospitality)
You are purchasing a Acceptable copy of ‘Food for Fifty (What’s New in Culinary & Hospitality)’.
Food for Fifty by Mary Molt Hardcover Textbook
Food for Fifty by Mary Molt is a comprehensive textbook on cooking, specifically focusing on methods for preparing food in quantity and entertaining. The 12th edition, published by Prentice Hall PTR in 2005, contains 922 pages of practical tips and recipes. With a focus on general cooking methods and entertaining, this revised edition is ideal for those looking to expand their culinary knowledge and skills for large groups or special occasions. The hardcover format and English language make it a valuable resource for anyone interested in the subject area. Book is in very good/good condition. Pages 568-569 have slight stains (see photos), but otherwise, in perfect shape. No CD
Pearson Food for Fifty 12th Ed by Mary Molt Hardcover 2005 944p ISBN 0131138715
The product is the Pearson Food for Fifty 12th Edition textbook by Mary Molt, published by Pearson Prentice Hall in 2005. This hardcover book covers the subject areas of cooking and food production, with a total of 944 pages. It is designed for adult and further education levels, specifically focusing on food production techniques. The book provides detailed information and practical tips for those interested in cooking and managing large quantities of food in professional settings.