understanding cooking programmed (6 résultats)

Paperback. Etat : Very Good.

Paperback. Etat : Very Good. Etat de la jaquette : No Dustjacket. Later Edition. ISBN . B005GWM7WG Plastic Comb Bound Trade Paperback. 1995 revised edition. Very Good to Near Fine condition. Very small previous owners name on the top right corner of the first page in, Otherwise book is a Tight bright attractive copy with no markings to the book. This book is Understanding Cooking Programmed. No Signature.

Hardcover. Etat : Near Fine. No Jacket. 1st Edition. This 1965 assumed first edition of 309 pages plus blank note pages is tight, bright, and clean with no names or markings. The black cloth cover with gilt print has a rubbed appearance turned in different ways. The book is near fine minus.

Soft cover. Etat : Very Good. Revised. Soft cover, plastic coil binding, 7 X 9" 382 pages. From 1968. This book should greatly improve the reader's understanding of cooking principles and of cooking in general. Professor Kotschevar, (School of Hotel, Restaurant and Institutional Management, Michigan State University, East Lansing) an expert in food preparation and service, has been primarily responsible for the content of the book, while Professor Lundberg, (Restaurant and Hotel Management Program, University of Massachusetts, Amherst) as a psychologist, has been more concerned with the presentation. Does not include any recipes. **Bundle Up & Save On Postage**.

Spiral Bound. Etat : Good. revised. GOOD lower edge mildly soiled, name inked on front cover & first page.

Etat : good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.