Hotel & catering trades

Chocolates and Confections: Formula, Theory, and Technique...

Peter P. Greweling y The Culinary Institute of America (CIA)

Escoffier

Auguste Escoffier

Cuaderno del alumno. Preparación y servicio de bebidas y...

MARIA SASTRE MENDEZ

9,00 €
8,55 €

Cuaderno del alumno. Sistemas de aprovisionamiento y mise en...

JESúS MARíA DEL RíO POSADA

6,00 €
5,70 €

Enciclopedia femenina

54,10 €

The Professional Chef

The Culinary Institute of America

The Theory of Hospitality and Catering, 14th Edition

Andrew Pennington, Neil Rippington, et al.

Salumi: The Craft of Italian Dry Curing

Michael Ruhlman y Brian Polcyn

Servicio de vinos. MF1048.

FERNANDEZ VILLAFRU y GASPAR ANDRES GARCIA

24,00 €
22,80 €

Sous Vide Cookbook

Williams Sonoma Test Kitchen

Remarkable Service

The Culinary Institute of America (CIA)

Catering Handbook

Edith Weiss y Hal Weiss

Restaurant Service: Beyond the Basics

Carol A. Litrides y Bruce H. Axler

Cookery for the Hospitality Industry with CD-ROM

Michel Peters y Graham Dodgshun

Introduction to Culinary Arts

Jerry Gleason y The Culinary Institute of America

Student Lab Resources & Study Guide for Introduction to...

The Culinary Institute of America y Institute of America Culinary

Becoming a Chef

Andrew Dornenburg y Karen Page