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On Cooking : Textbook of Culinary Fundamentals -Text Only - 4th edition

On Cooking : Textbook of Culinary Fundamentals -Text Only (ISBN10: 0131713272; ISBN13: 9780131713277)
ISBN13: 978-0131713277
ISBN10: 0131713272

For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.

THE definitive culinary skills textbook in the market. Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none.

Edition/Copyright: 4TH 07
Cover: Hardcover
Publisher: Prentice Hall, Inc.
Published: 01/31/2006
International: No

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2006 Hardcover Good Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work ...show more. Connecting readers since 1972. Customer service is our top priority. ...show less
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Quattrone, Stacey Winters, and Ingram, William E Upper Saddle River, NJ 2006 Hard cover 4th ed. Fair. Glued binding. Paper over boards. 1406 p. Contains: Illustrations.
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Quattrone, Stacey Winters, and Ingram, William E Upper Saddle River, NJ 2006 Hard cover NEW, 4th edition as pictured. ISBN 0131713272. Includes CD New. NEW, 4th edition as pictured. ISBN 0131713272. ...show more Includes CD Glued binding. Paper over boards. 1406 p. Contains: Illustrations. Audience: General/trade. NEW, 4th edition as pictured. ISBN 0131713272. Includes CD ...show less
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