Civitello, Linda
A History of Food and People An illuminating account of how history shapes our diets--now revised and updated
Why did the ancient Romans believe cinnamon grew in swamps guarded by giant...
ISBN: 0-471-74172-8, ISBN-13: 978-0-471-74172-5
2. Auflage,
04/2007/Pb
€ 44,90 |
lieferbar in 3-5 Tagen
|
Dopson, Lea R.
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage...
ISBN: 0-470-25138-7, ISBN-13: 978-0-470-25138-6
5. Auflage,
03/2010/Gb
€ 105,00 |
lieferbar in 3-5 Tagen
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Conforti, Frank
A Laboratory Manual Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and...
ISBN: 0-8138-1488-X, ISBN-13: 978-0-8138-1488-9
2. Auflage,
10/2008/Pb
€ 32,90 |
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Smolin, Lori A.; Grosvenor, Mary B.
Science and Applications Guiding nutritionists toward an understanding of the scientific principles underlying what they know about nutrition, this book helps them gain effective...
ISBN: 0-470-52474-X, ISBN-13: 978-0-470-52474-9
2. Auflage,
01/2010
€ 149,00 |
lieferbar in 3-5 Tagen
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Drummond, Karen E.; Brefere, Lisa M.
Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh...
ISBN: 0-470-05242-2, ISBN-13: 978-0-470-05242-6
7. Auflage,
06/2009/Gb
€ 112,00 |
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Dittmer, Paul R.; Keefe, J. Desmond
The definitive foodservice cost control resource-now updated and revised to reflect today's hospitality environment
Good cost controls are essential for any...
ISBN: 0-471-78347-1, ISBN-13: 978-0-471-78347-3
9. Auflage,
10/2008/Gb
€ 112,00 |
lieferbar in 3-5 Tagen
|
Professional Edition Techniques of Healthy Cooking is an indispensable kitchen companion in today's health-conscious world. Drawing on the latest dietary guidelines, it provides...
ISBN: 0-470-05232-5, ISBN-13: 978-0-470-05232-7
3. Auflage,
01/2008/Gb
€ 57,90 |
lieferbar in 3-5 Tagen
|
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