Chef's Book of Formulas, Yields, and Sizes
|
||
|
Book Subjects
Most talked about in Professional Books Pro Cooking 6th Edition, Garde Manger 3rd Edition, Pro Baking 5th Edition, BoY 7th Edition, Chef's Comp 3rd Edition, Sauces 2nd Edition, Escoffier, Culinary Art Setby Wayne Gisslen Wiley; Published: 2008-05-19; Hardcover; Book Doughs, Batters, and Meringues (French Professional Pastry Series)by Roland Bilheux, Alain Escoffier Wiley; Published: 1998-01-01; Hardcover; Book Best price: $46.40 Price in other shops: Nutrition for Foodservice and Culinary Professionals, Study Guideby Karen E. Drummond, Lisa M. Brefere Wiley; Published: 2006-09-22; Paperback; Book Best price: $3.15 Professional Charcuterie Vol 1: 001by Cottenceau John Wiley & Sons Inc; Published: 1991-03-01; Hardcover; Book Chefs Companion a Concise Dictionary of Culina (A CBI book)by Elizabeth Riely Van Nostrand Reinhold/co Wiley; Published: 1986-09; Hardcover; Book Best price: $70.10 Professional Table Serviceby Sylvia; Schmid, Edy; Spuhler, Christel Meyer John Wiley and Sons; Published: 1990-01-01; Hardcover; Book Classical Cooking the Modern Way: Recipesby Philip Pauli, Eugen Pauli, Arno Schmidt Van Nostrand Reinhold; Published: 1996-12; Hardcover; Book Price in other shops: The Professional Chef's Art of Garde Manger [Fifth Edition]by John F. Nicolas, Frederic H. Sonnenschmidt Van Nostrand Reinhold/co Wiley; Published: 1992-09; Hardcover; Book Best price: $9.67 Price in other shops: The World of Culinary Supervision, Training, and Management (2nd Edition)by Noel C. Cullen Prentice Hall; Published: 1999-07-07; Hardcover; Book Best price: $13.50 Price in other shops: Foundations of Food Preparation (6th Edition)by Jeanne Freeland-Graves, Gladys C. Peckham Prentice Hall; Published: 1995-11-14; Hardcover; Book Best price: $50.00 Price in other shops: |
Similar books summaries and other product reviews Foodservice Organizations: A Managerial and Systems Approach (7th Edition)by Mary B. Gregoire NA; Prentice Hall; Published: 2009-07-16; Paperback; Book Best price: $75.00 Price in other shops: The Book of Yields, CD-ROM: Accuracy in Food Costing and Purchasingby Francis T. Lynch Wiley; Published: 2007-12-14; CD-ROM; Book Best price: $9.49 Professional Garde Manger: A Comprehensive Guide to Cold Food Preparationby Lou Sackett, Jaclyn Pestka, Wayne Gisslen Wiley; Published: 2010-03-15; Hardcover; Book Best price: $59.95 Price in other shops: Nutrition for Foodservice and Culinary Professionalsby Karen Eich Drummond, Lisa M. Brefere John Wiley and Sons; Published: 2009-05-12; Hardcover; Book Best price: $59.57 The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Editionby Bo Friberg Wiley; Published: 2002-03-05; Hardcover; Book Best price: $41.59 Price in other shops: Purchasing: Selection and Procurement for the Hospitality Industryby Andrew H. Feinstein, John M. Stefanelli Wiley; Published: 2011-01-18; Hardcover; Book Best price: $35.95 Food for Fifty (13th Edition)by Mary K. Molt Prentice Hall; Published: 2010-02-04; Hardcover; Book Best price: $88.76 Price in other shops: The Book of Yields: Accuracy in Food Costing and Purchasingby Francis T. Lynch Wiley; Published: 2007-02-26; Plastic Comb; Book Best price: $34.99 Culinary Mathby Linda Blocker, Julia Hill, The Culinary Institute of America Wiley; Published: 2007-09-04; Paperback; Book Best price: $25.10 The Book of Yields: Accuracy in Food Costing and Purchasingby Francis T. Lynch Wiley; Published: 2010-12-28; Plastic Comb; Book Best price: $26.08 |