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Sort by: Copyright Year | Author | Title

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• New Edition !
  Introductory Foods, 13/E
  Bennion & Scheule
  © 2010 | Prentice Hall | Cloth; 704 | Ordered on demand

ISBN-10: 0132339269 | ISBN-13: 9780132339261


• New !
  On Cooking "To Go Edition"
  Labensky, Martel, Hause & Labensky
  © 2010 | Prentice Hall | Paper; 960 | Ordered on demand

ISBN-10: 0135061075 | ISBN-13: 9780135061077


• Fundamentals of Meal Management, 5/E
  McWilliams
  © 2009 | Prentice Hall | Paper; 352 | Ordered on demand

ISBN-10: 0135140862 | ISBN-13: 9780135140864


• Foods: Experimental Perspectives, 6/E
  McWilliams
  © 2008 | Prentice Hall | Cloth; 544 | Instock

ISBN-10: 0131568531 | ISBN-13: 9780131568532


• Laboratory Manual for Foods: Experimental Perspectives, 6/E
  McWilliams
  © 2008 | Prentice Hall | Paper; 384 | Ordered on demand

ISBN-10: 0132353288 | ISBN-13: 9780132353281


• On Cooking: A Textbook of Culinary Fundamentals: International Edition, 4/E
  Labensky, Hause, Labensky & Martel
  © 2007 | Pearson Higher Education | Paper; 1440 | Instock

ISBN-10: 0132462109 | ISBN-13: 9780132462105


• Cases in Foodservice and Clinical Nutrition Management
  Allen-Chabot, Jarvis & O'Halloran
  © 2006 | Prentice Hall | Paper; 144 | Ordered on demand

ISBN-10: 0131114646 | ISBN-13: 9780131114647


• Illustrated Guide for Food Preparation, 9/E
  McWilliams
  © 2006 | Prentice Hall | Paper; 352 | Ordered on demand

ISBN-10: 0130394858 | ISBN-13: 9780130394859


• Prentice Hall Dictionary of Culinary Arts, The (Trade Version), 2/E
  Ingram, Labensky & Labensky
  © 2006 | Prentice Hall | Paper; 544 | Ordered on demand

ISBN-10: 0131716735 | ISBN-13: 9780131716735


• Prentice Hall Dictionary of Culinary Arts, The: Academic Version, 2/E
  Ingram, Labensky & Labensky
  © 2006 | Prentice Hall | Paper; 528 | Ordered on demand

ISBN-10: 0131716727 | ISBN-13: 9780131716728


• Applied Math for Food Service
  Labensky
  © 1998 | Prentice Hall | Paper; 160 | Ordered on demand

ISBN-10: 0138492174 | ISBN-13: 9780138492175