Introduction to Cooking

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Welcome to Culinary School: A Culinary Student Survival Guide

By Daniel Traster

ISBN-10: 0-13-135206-7 | ISBN-13: 978-0-13-135206-3 | ©2010 Prentice Hall

Price: $51.80

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Ice Carving 101

By Michael A. Jasa, Brenda R. Carlos

ISBN-10: 0-13-232845-3 | ISBN-13: 978-0-13-232845-6 | ©2009 Prentice Hall

Price: $49.40

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Prentice Hall Essentials Dictionary of Culinary Arts, The

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

ISBN-10: 0-13-170463-X | ISBN-13: 978-0-13-170463-3 | ©2008 Prentice Hall

Price: $33.00

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Knife Skills for Chefs

By Christopher P. Day, Brenda R. Carlos

ISBN-10: 0-13-118018-5 | ISBN-13: 978-0-13-118018-5 | ©2007 Prentice Hall

Price: $36.40

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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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Culinary Fundamentals

By . The American Culinary Federation

ISBN-10: 0-13-118011-8 | ISBN-13: 978-0-13-118011-6 | ©2006 Prentice Hall

Price: $142.20

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Absolute Beginner's Guide to Cooking

By Deb Roussou

ISBN-10: 0-7897-3370-6 | ISBN-13: 978-0-7897-3370-2 | ©2005 Que

Price: $21.99

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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 Baking: A Textbook of Baking and Pastry Fundamentals

By Sarah R. Labensky, Klaus G. Tenbergen, Eddy Van Damme, Priscilla A. Martel, Software Sierra

ISBN-10: 0-13-533647-3 | ISBN-13: 978-0-13-533647-2 | ©2005 Prentice Hall

Price: $142.20