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Author: Culinary Institute of America
Publisher:
Published: 2007
Total Pages: 810
ISBN-13: 9780131171404
DOWNLOAD EBOOKDownload or read book Prentice Hall Introduction to Culinary Arts written by Culinary Institute of America and published by . This book was released on 2007 with total page 810 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Introduction to Culinary Arts written by and published by . This book was released on 2007 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Jerry Gleason
Publisher: Pearson
Published: 2020-07-23
Total Pages: 0
ISBN-13: 9780136687184
DOWNLOAD EBOOKDownload or read book Introduction to Culinary Arts written by Jerry Gleason and published by Pearson. This book was released on 2020-07-23 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Jerry Gleason
Publisher:
Published: 2017
Total Pages: 864
ISBN-13: 9780134629339
DOWNLOAD EBOOKDownload or read book Introduction to Culinary Arts written by Jerry Gleason and published by . This book was released on 2017 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Steven Labensky
Publisher: Prentice Hall
Published: 2006
Total Pages: 0
ISBN-13: 9780131716728
DOWNLOAD EBOOK"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.
Download or read book The Prentice Hall Dictionary of Culinary Arts written by Steven Labensky and published by Prentice Hall. This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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: Emergent Learning
Publisher: Pearson
Published: 2017-03-16
Total Pages: 887
ISBN-13: 0134726251
DOWNLOAD EBOOKThe 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.
Download or read book Introduction to Culinary Arts Student Edition -- National -- CTE/School written by Emergent Learning and published by Pearson. This book was released on 2017-03-16 with total page 887 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Published: 2013-03
Total Pages: 0
ISBN-13: 9780132737449
DOWNLOAD EBOOKFor 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
Download or read book Introduction to Culinary Arts written by Culinary Institute of America and published by Prentice Hall. This book was released on 2013-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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: Emergent Learning
Publisher: Prentice Hall
Published: 2016-03-31
Total Pages: 544
ISBN-13: 9780134480633
DOWNLOAD EBOOKDownload or read book Introduction to Culinary Arts -- National written by Emergent Learning and published by Prentice Hall. This book was released on 2016-03-31 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Sarah R. Labensky
Publisher: Prentice Hall
Published: 2007
Total Pages: 1406
ISBN-13: 9780131713277
DOWNLOAD EBOOKComprehensive 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!
Download or read book On Cooking written by Sarah R. Labensky and published by Prentice Hall. This book was released on 2007 with total page 1406 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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!
Author: Steven Labensky
Publisher: Prentice Hall
Published: 2008
Total Pages: 0
ISBN-13: 9780131704633
DOWNLOAD EBOOKThis concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary books. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.
Download or read book The Prentice Hall Essentials Dictionary of Culinary Arts written by Steven Labensky and published by Prentice Hall. This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary books. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.
