On cooking: a textbook of culinary fundamentals, global edition, Labensky, Sarah Hause, Alan Martel, Priscilla

Автор: Sarah Labensky
Название: On cooking:a textbook of culinary fundamentals: international edition 5 paper
ISBN: 0137070217 ISBN-13(EAN): 9780137070213
Издательство: Pearson Education
Цена: 21734.00 р.
Наличие на складе: Невозможна поставка.

Название: On Cooking
ISBN: 0133458555 ISBN-13(EAN): 9780133458558
Издательство: Pearson Education
Цена: 15974.00 р.
Наличие на складе: Невозможна поставка.

Автор: Figoni Paula I.
Название: How Baking Works: Exploring the Fundamentals of Baking Science
ISBN: 0470392673 ISBN-13(EAN): 9780470392676
Издательство: Wiley
Рейтинг:
Цена: 6653.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important.

Автор: Laconi
Название: Fundamentals of Professional Food Preparation: A L Laboratory Text-Workbook (Paper Only)
ISBN: 0471595233 ISBN-13(EAN): 9780471595236
Издательство: Wiley
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Цена: 19792.00 р.
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Описание: This basic workbook for the food preparation laboratory portion of the Foodservice Fundamentals course offers guidance on cooking procedures and food categories. It features small-quantity recipes with simple ingredients, equipment and procedure lists, and prep sheets for all recipes.

Автор: McVety
Название: Fundamentals of Menu Planning 3e
ISBN: 0470072679 ISBN-13(EAN): 9780470072677
Издательство: Wiley
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Цена: 15682.00 р.
Наличие на складе: Поставка под заказ.

Описание: Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.

Автор: Z. Sibel Ozilgen
Название: Cooking as a Chemical Reaction: Culinary Science with Experiments, Second Edition
ISBN: 1138597120 ISBN-13(EAN): 9781138597129
Издательство: Taylor&Francis
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Цена: 13779.00 р.
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Описание: With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition features new chapters on food ygiene and safety, kitchen terminology, and taste pairing.