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Introduction to Cooking

Return to Hospitality and Travel / Tourism & Leisure

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Nutrition for the Culinary Arts

By Nancy Berkoff

ISBN-10: 0-13-094628-1 | ISBN-13: 978-0-13-094628-7 | ©2005 Prentice Hall

Price: $85.80

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On Becoming a Professional Chef

By Michael Baskette

ISBN-10: 0-13-113728-X | ISBN-13: 978-0-13-113728-8 | ©2004 Prentice Hall

Price: $4.20

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Tastes and Tales of a Chef: Stories and Recipes

By Frederic H. Sonnenschmidt

ISBN-10: 0-13-112225-8 | ISBN-13: 978-0-13-112225-3 | ©2004 Prentice Hall

Price: $15.00

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On Cooking: A Textbook of Culinary Fundamentals, 3rd Edition

By Sarah R. Labensky, Alan M. Hause

ISBN-10: 0-13-045241-6 | ISBN-13: 978-0-13-045241-2 | ©2003 Prentice Hall

Price: $105.33

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Math for Life and Food Service

By Lynn Gudmundsen

ISBN-10: 0-13-031937-6 | ISBN-13: 978-0-13-031937-1 | ©2002 Prentice Hall

Price: $65.80

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