Durchsuche Cooking 21 - 40 von 11119 Ergebnissen

eBook
The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World
- 2nd Auflage
- Michael Gibson
- Wiley
- reflowable eBook
Ab€28.43 EURPreis inkl. MwSt.
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eBook
The Sustainable Chef
The Environment in Culinary Arts, Restaurants, and Hospitality
- 1st Auflage
- Stefan Gössling; C. Michael Hall
- Routledge
- reflowable eBook
Ab€28.25 EURPreis inkl. MwSt.
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eBook
Bread: A Baker's Book of Techniques and Recipes
- 3rd Auflage
- Jeffrey Hamelman
- Wiley
- reflowable eBook
Ab€33.67 EURPreis inkl. MwSt.
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eBook
How Baking Works: Exploring the Fundamentals of Baking Science
- 3rd Auflage
- Paula I. Figoni
- Wiley
- Festes Layout
Ab€31.43 EURPreis inkl. MwSt.
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eBook
Tasting Success: Your Guide to Becoming a Professional Chef
- 1st Auflage
- Charles Carroll
- Wiley
- Festes Layout
Ab€32.92 EURPreis inkl. MwSt.
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eBook
The Professional Chef, Enhanced eText
- 9th Auflage
- The Culinary Institute of America (CIA)
- Wiley
- reflowable eBook
Ab€56.89 EURPreis inkl. MwSt.
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eBook
Wine For Dummies
- 7th Auflage
- Ed McCarthy; Mary Ewing-Mulligan
- For Dummies
- reflowable eBook
€21.39 EURPreis inkl. MwSt.
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eBook
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
- 1st Auflage
- Ewald Notter; Joe Brooks; Lucy Schaeffer
- Wiley
- Festes Layout
Ab€32.17 EURPreis inkl. MwSt.
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eBook
Food Is Culture
- Massimo Montanari
- Columbia University Press
- reflowable eBook
Ab€13.98 EURPreis inkl. MwSt.
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eBook
Culinary Math
- 5th Auflage
- Linda Blocker
- Wiley
- reflowable eBook
Ab€27.68 EURPreis inkl. MwSt.
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eBook
Essentials of Professional Cooking
- 2nd Auflage
- Wayne Gisslen
- Wiley
- Festes Layout
Ab€34.42 EURPreis inkl. MwSt.
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eBook
Professional Bread Baking
- 1st Auflage
- Hans Welker; The Culinary Institute of America (CIA); Lee Ann Adams
- Wiley
- Festes Layout
Ab€17.94 EURPreis inkl. MwSt.
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eBook
What Einstein Told His Cook
Kitchen Science Explained
- Robert L. Wolke
- W. W. Norton & Company
- reflowable eBook
€16.05 EURPreis inkl. MwSt.
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eBook
International Cuisine
- 1st Auflage
- The International Culinary Schools at The Art Institutes
- Wiley
- Festes Layout
Ab€35.92 EURPreis inkl. MwSt.
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eBook
Culinary Reactions
The Everyday Chemistry of Cooking
- Simon Quellen Field
- Chicago Review Press
- reflowable eBook
Ab€2.76 EURPreis inkl. MwSt.
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eBook
Alcohol
A History
- Rod Phillips
- The University of North Carolina Press
- reflowable eBook
€18.36 EURPreis inkl. MwSt.
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eBook
Culinary Arts Principles and Applications
- 3rd Auflage
- Michael J. McGreal
- ATP
- Festes Layout
Ab€68.45 EURPreis inkl. MwSt.
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eBook
The Food Lab
Better Home Cooking Through Science
- J. Kenji López-Alt
- W. W. Norton & Company
- reflowable eBook
€46.74 EURPreis inkl. MwSt.
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eBook
The Cooking Gene
A Journey Through African American Culinary History in the Old South
- Michael W. Twitty
- Amistad (ORM)
- reflowable eBook
Ab€9.59 EURPreis inkl. MwSt.
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eBook
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- 3rd Auflage
- Peter P. Greweling; The Culinary Institute of America (CIA)
- Wiley
- reflowable eBook
Ab€39.66 EURPreis inkl. MwSt.
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