Culinary Competitions : Cooking to Win! by American Culinary Federation Staff…
The Meat Buyers Guide by NAMP North American Meat Processors Asoc. 9780471747215
The book has a small tear in the back
Culinary Professional by Christopher Koetke and John Draz (2015, Hardcover)
This hardcover study guide, titled “Culinary Professional” and published in 2015 by Goodheart-Willcox, is a great resource for those interested in culinary arts. This textbook is perfect for anyone looking to expand their knowledge in the culinary field.
The New Professional Chef 6th Edition Hardcover Culinary Textbook Van Nostrand
The New Professional Chef 6th Edition Hardcover Culinary Textbook Van Nostrand
Culinary Calculations: Simplified Math for Culinary Professionals
The revised and updated Second Edition covers four key areas of mathematical application relevant to the culinary and food service industries. This case study demonstrates how various math concepts are applied in real-world scenarios, reinforcing learning and practical application.
Culinary Nutrition for Foodservice Professionals (Hardcover, 1989)
The product is a textbook titled “Culinary Nutrition for Foodservice Professionals” authored by Carol A Hodges. It was published in 1989 and is available in hardcover format. The book focuses on the topic of nutrition and is designed to provide information and guidance to foodservice professionals in the culinary industry. With a comprehensive approach to […]
Math for the Professional Kitchen , The Culinary Institute of America
“Math for the Professional Kitchen” by The Culinary Institute of America is a comprehensive guide for culinary professionals looking to enhance their mathematical skills in the kitchen. Covering topics in cooking as well as mathematics, this hardcover publication offers practical insights and techniques for improving culinary precision. With a focus on methods and general concepts, […]
Culinary Calculations: Simplified Math for Culinary Professionals by Jones, Ter
Title : Culinary Calculations: Simplified Math for Culinary Professionals. Authors : Jones, Terri.
Culinary Institue of America: The New Professional Chef 5th Ed.(1991, Hardcover)
There are no dog ears, creases, or tears of the pages.
The Chef’s Companion: A Culinary Dictionary by Riely, Elizabeth
The Chef’s Companion: A Culinary Dictionary by Riely, Elizabeth Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less