Prentice Hall Introduction to Culinary Arts PDF Download
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Author: Culinary Institute of America
Publisher:
ISBN: 9780131171404
Category : Cooking
Languages : en
Pages : 810
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Book Description
Author: Culinary Institute of America
Publisher:
ISBN: 9780131171404
Category : Cooking
Languages : en
Pages : 810
Get Book Here
Book Description
Author: Culinary Institute of America
Publisher:
ISBN: 9780131315570
Category : Cooking
Languages : en
Pages : 384
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Book Description
Author: Jerry Gleason
Publisher:
ISBN: 9780134701981
Category : Cooking
Languages : en
Pages : 864
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Book Description
Author: Jerry Gleason
Publisher: Pearson
ISBN: 9780136687184
Category : Cooking
Languages : en
Pages : 0
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Book Description
Author: Emergent Learning
Publisher: Pearson
ISBN: 0134726251
Category : Cooking
Languages : en
Pages : 887
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Book Description
The Culinary Institute of America, a leader in culinary excellence for over 60 years, takes your high school students through a journey from a culinary arts student through employability. Introduction to Culinary Arts provides a solid foundation in culinary arts with a wealth of features that spotlight the important information. This powerful text also addresses culinary management and business skills.
Author: Culinary Institute of America
Publisher: Prentice Hall
ISBN: 9780132737449
Category : Cooking
Languages : en
Pages : 0
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Book Description
For courses in culinary arts Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career. Teaching and Learning Experience: From theory to application, provides a solid foundation in culinary arts Offers a wealth of features that spotlight key techniques and information Addresses culinary management and business
Author: Steven Labensky
Publisher: Prentice Hall
ISBN: 9780131716728
Category : Cookery
Languages : en
Pages : 0
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Book Description
"This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes. Authoritative yet concise entries ; Phonetic pronunciation guides ; Additionally, there are 14 appendices covering areas such as: metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more."--Publisher's description.
Author: Prentice HALL
Publisher: Prentice Hall
ISBN: 9780134531076
Category : Education
Languages : en
Pages :
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Book Description
Author: Emergent Learning
Publisher: Prentice Hall
ISBN: 9780134480633
Category :
Languages : en
Pages : 544
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Book Description
Author: Sarah R. Labensky
Publisher: Prentice Hall
ISBN: 9780131713277
Category : Cooking
Languages : en
Pages : 1406
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Book Description
Comprehensive and authoritative, the Fourth Edition of "On Cooking" enhances the book's introduction to food and cooking techniques with new chapters, features and recipes. Topical coverage is expanded with new chapters covering the basics of flavor and vegetarian cooking. A unique recipe testing program has strengthened the quality and reliability of the recipes throughout the book with feedback from students and teachers. "On Cooking" is a resource that students of the culinary arts will want to keep in their kitchen throughout their careers!
