Description: This textbook is a valuable resource for anyone interested in the culinary arts or hospitality industry. It covers a wide range of topics, including cooking techniques, business practices, and cultural considerations. The book is authored by Sarah R. Labensky, Steven R. Labensky, Alan M. Hause, and Priscilla A. Martel, and is published by Prentice Hall PTR. The book measures 11.3 inches in length, 9.3 inches in width, and 1.8 inches in height, with a weight of 113.2 ounces. It has 1224 pages and is in hardcover format. The textbook is written in English and was published in 2010. Additionally, this edition is a new edition, making it an exciting resource for anyone interested in the subject area.
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All returns accepted: ReturnsNotAccepted
Number of Pages: 1224 Pages
Publication Name: On Cooking : a Textbook of Culinary Fundamentals
Language: English
Publisher: Prentice Hall PTR
Publication Year: 2010
Subject: Industries / Hospitality, Travel & Tourism, General
Item Height: 1.8 in
Features: New Edition
Item Weight: 113.2 Oz
Type: Textbook
Item Length: 11.3 in
Author: Sarah R. Labensky, Steven R. Labensky, Alan M. Hause, Priscilla A. Martel
Subject Area: Cooking, Business & Economics
Item Width: 9.3 in
Format: Hardcover
