Isbn: 9780471883036 - food preparation for the professional (8 risultati)

Condizione: Very Good. Very Good Condition. Five star seller - Buy with confidence.

Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condizione: Very Good. 2nd.

Condizione: Fine. Used book that is in almost brand-new condition. May contain a remainder mark. Better World Books: Buy Books. Do Good.

Condizione: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardback. Condizione: Very Good. 2nd edition. Food Preparation for the Professional, Second Edition published by John Wiley & Sons Inc, New York, NY, 1987. 2nd Edition 2nd Printing. Hardbound. No DJ. Size 8vo (up to 9-1/2'' tall). Condition: Nr Fine. Slight edge wear, content excellent. 526 Pgs. ISBN 0471883034. LCCN 86-24630. By David a Mizer, Mary Porter, and Beth Sonnier. A complete text giving the basics on food preparation in concise compact form, written in an informal, readable style. The book is designed to teach basic cooking principles and techniques, vocabulary of cooking terms and working knowledge of foods, equipment and methods of preparation. Suitable for students, this updated edition adds new recipes, each chosen to illustrate a cooking principle, new chapters on baking and desserts, more learning and teaching aids, and new trends in cuisine. Description text copyright 2011 BooksForComfort. Item ID 24912. book. …

hardcover. Condizione: New. In shrink wrap. Looks like an interesting title.