Professional Cooking, Trade Version —From the Foreword by André Cointreau President and CEO, Le Cordon Bleu
If you're serious about cooking, you'll want to join the hundreds of thousands of chefs who have used Wayne Gisslen's Professional Cooking to learn the basics of their craft. With more information and step-by-step photographs than ever before, the Sixth Edition...
Head First Statistics Wouldn't it be great if there were a statistics book that made histograms, probability distributions, and chi square analysis more enjoyable than going to the dentist? Head First Statistics brings this typically dry subject to life, teaching you everything you want and need to know about statistics through engaging, interactive, and... Nutrition for Foodservice and Culinary Professionals
THIS BOOK IS WRITTEN FOR students in hotel, restaurant, and institution management programs and culinary programs. Practicing management and culinary professionals will find it useful as well. As with previous editions, this is meant to be a practical how-to book tailored to the needs of students and professionals. It is written for those who...
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