Introduction to Foods

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On Cooking: A Textbook of Culinary Fundamentals, 4th Edition

By Sarah R. Labensky, Alan M. Hause, Steven R. Labensky, Priscilla A. Martel

ISBN-10: 0-13-171327-2 | ISBN-13: 978-0-13-171327-7 | ©2007 Prentice Hall

Price: $142.20

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Cases in Hospitality and Tourism Management

By Robert M. O'Halloran, Ken Jarvis, Amy M. Allen-Chabot

ISBN-10: 0-13-170075-8 | ISBN-13: 978-0-13-170075-8 | ©2006 Prentice Hall

Price: $37.60

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Cases in Foodservice and Clinical Nutrition Management

By Amy M. Allen-Chabot, Ken Jarvis, Robert M. O'Halloran

ISBN-10: 0-13-111464-6 | ISBN-13: 978-0-13-111464-7 | ©2006 Prentice Hall

Price: $63.60

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Prentice Hall Dictionary of Culinary Arts, The (Trade Version), 2nd Edition

By Gaye Ingram, Steven R. Labensky, Sarah R. Labensky

ISBN-10: 0-13-171673-5 | ISBN-13: 978-0-13-171673-5 | ©2006 Prentice Hall

Price: $20.00

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Prentice Hall Dictionary of Culinary Arts, The: Academic Version, 2nd Edition

By Gaye Ingram, Steven R. Labensky, Sarah R. Labensky

ISBN-10: 0-13-171672-7 | ISBN-13: 978-0-13-171672-8 | ©2006 Prentice Hall

Price: $34.40

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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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Food Science Laboratory Manual

By Karen S. Jamesen

ISBN-10: 0-02-360192-2 | ISBN-13: 978-0-02-360192-7 | ©1998 Prentice Hall

Price: $61.40

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Foods: A Scientific Approach, 3rd Edition

By Helen Charley, Connie M. Weaver

ISBN-10: 0-02-321951-3 | ISBN-13: 978-0-02-321951-1 | ©1998 Prentice Hall

Price: $183.60

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Applied Math for Food Service

By Sarah R. Labensky

ISBN-10: 0-13-849217-4 | ISBN-13: 978-0-13-849217-5 | ©1998 Prentice Hall

Price: $47.20

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Introductory Foods: A Laboratory Manual, 6th Edition

By Mary L. Morr, Theodore F. Irmiter

ISBN-10: 0-02-384142-7 | ISBN-13: 978-0-02-384142-2 | ©1995 Prentice Hall

Price: $100.60