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|February 15, 2017

$98.96 online

$107.50

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L’idée d'écrire ce livre m’est venue depuis ma première année de mariage quand ma femme commençait a me poser des questions concernant mon domaine qu’est bien-sûr la pâtisserie en me demandant…

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More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in…
Paperback

|July 14, 1996

$97.42 online

$98.95

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Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave…