lundberg kotschevar (6 resultados)

Paperback. Condición: Very Good.

Paperback. Condición: Very Good. Estado de la sobrecubierta: 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. Condición: 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. Condición: 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**.

White Cover Shows Minor Soil. Paperback : soft cover edition in good to better condition, a typical used book with slight wear to edges and spine. Overall good / nice copy of this scarce title. Excellent reading on the subject. A good book to enjoy and keep on hand for yourself. Or would make a GREAT GIFT for the fan / reader in your life. Reading is one of the great pleasures in life. 402 pages, a few dog ears. Please send us a note if you have any questions. Thank you. Book.

Spiral. Condición: Very Good. 2nd Edition. Soiled page edges, one small stain on front cover, still in overall excellent state. Revised edition 1968. Black plastic comb spiral binding 17,5 x 23 cm, 382 Pages. This textbook 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, just the science. Book.