We found 12 results for “


Showing 1 - 12 of 12 Results
Hardcover

$128.82 online

$140.95

save 8%

In stock online

Available in stores

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…

Hardcover

$147.95

Ships within 1-3 weeks

Available in stores

Professional Cooking, Eighth 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…

Ships within 1-3 weeks

Available in stores

The ultimate quick-reference cost control resource for busy kitchens The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed…

Hardcover

$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…

Hardcover

$124.68 online

$129.95

Out of stock online

Not available in stores

This is the best selling undergraduate food preparation textbook. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow.

Hardcover

$123.15 online

$126.95

Ships within 1-3 weeks

Available in stores

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to…

In stock online

Not available in stores

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…

Out of stock online

Not available in stores

Hardcover

$129.01 online

$132.95

Ships within 1-3 weeks

Not available in stores

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…

On re-order online

Not available in stores

Ceserani and Kinton's The Theory of Catering Tutor Resource gives tutors full networkable rights to all the material provided on the CD in the student book, and more. This CD-ROM includes valuable resources for teaching students about the industry in an engaging…

Hardcover

$115.95 online

$143.95

save 19%

Ships within 1-3 weeks

Not available in stores

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…

Out of stock online

Not available in stores