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Professional Cooking for Canadian Chefs
Hardcover

|April 14, 2014

$129.10 online

$140.95

save 8%

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Professional Cooking, Eighth Canadian Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material…
Professional Cooking, College Version
Hardcover

|December 30, 2009

$108.95

Ships within 1-3 weeks

Available in stores

This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet…
Professional Cooking
Hardcover

|April 7, 2014

$148.45 online

$159.95

save 7%

Ships within 1-3 weeks

Available in stores

Professional Cooking, 8 th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material.  Familiar material…
Professional Cooking
Paperback

|This title releases February 20, 2018

$183.15 online

$203.50

save 10%

Pre-order online

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Essentials of Professional Cooking
Hardcover

|April 21, 2003

$143.95

Ships within 1-3 weeks

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Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking , this book gives managers in the…
Advanced Professional Cooking, College Edition
Hardcover

|July 24, 1992

$119.66 online

$132.95

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Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which…
Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook

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A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and…
Essentials of Professional Cooking, 2nd Edition + Baking for Special Diets 1st Edition + WileyPLUS…

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This package includes a copy of ISBN 9780470587836, 9781118998700 and a registration code for the WileyPLUS Learning Space course associated with the Essentials of Professional Cooking text. Before you purchase, check with your instructor or review your course…