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Wiley 2008 Hard cover Book may have visible use and some wear. It may have minor creases on the cover and some folded pages. This is a used book but in good condition.
UsedGood. Cover/Case has some rubbing and edgewear. Access codes, CD's, slipcovers and other accessories may not be included. ISBN 0470118660 9780470118665 [US]
The Culinary Institute Of America; Francisco J. Migoya
USD
20.08
Goodwill /Abebooks
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: Wiley] Hardcover Cover/Case has some rubbing and edgewear. Access codes, CDs, slipcovers and other accessories may not be included. [Brooklyn Park, MN, U.S.A.] [Publication Year: 2008]
The Culinary Institute of America (Cia), and Migoya, Francisco J
USD
29.53
GreatBookPrices via Alibris /Alibris
Wiley 2008 Hard cover Good. Sewn binding. Paper over boards. With dust jacket. 448 p. Contains: Unspecified, Illustrations, color, Frontispiece. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: Wiley] Hardcover May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers. [Columbia, MD, U.S.A.] [Publication Year: 2008]
The Culinary Institute of America (Cia), and Migoya, Francisco J
USD
30.16
SurplusTextSeller via Alibris /Alibris
Wiley 2008 Hard cover Good Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
The Culinary Institute Of America; Francisco J. Migoya
USD
30.16
Textbooks_Source /Abebooks
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: John Wiley & Sons Inc] Hardcover Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes). [Columbia, MO, U.S.A.] [Publication Year: 2008]
The Culinary Institute of America (Cia), and Migoya, Francisco J
USD
31.58
GreatBookPricesLB2 via Alibris /Alibris
Wiley 2008 Hard cover Good. Sewn binding. Paper over boards. With dust jacket. 448 p. Contains: Unspecified, Illustrations, color, Frontispiece. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
The Culinary Institute of America (Cia), and Migoya, Francisco J
USD
31.58
GreatBookPrices- via Alibris /Alibris
Wiley 2008 Hard cover Good. Sewn binding. Paper over boards. With dust jacket. 448 p. Contains: Unspecified, Illustrations, color, Frontispiece. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: Wiley] Hardcover A definitive guide to frozen desserts offers tips and techniques for formulating recipes for ice creams, gelato, sorbets, and sherbets and includes recipes for creating two hundred savory items. Frozen Desserts Migoya, Francisco John Wiley & Sons IncPublication 2008/08/25Number of 440Binding HARDCOVERLibrary of 2007035515 [Houston, TX, U.S.A.] [Publication Year: 2008]
The Culinary Institute of America, Francisco J. Migoya
USD
34.42
SecondSale /Abebooks
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: Wiley] Hardcover Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. [Montgomery, IL, U.S.A.] [Publication Year: 2008]
The Culinary Institute Of America; Francisco J. Migoya
USD
36.00
Book Deals /Abebooks
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: Wiley] Hardcover Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library. [Tucson, AZ, U.S.A.] [Publication Year: 2008]
The Culinary Institute Of America; Francisco J. Migoya
USD
36.00
Books Unplugged /Abebooks
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: Wiley] Hardcover Buy with confidence! Book is in good condition with minor wear to the pages, binding, and minor marks within [Amherst, NY, U.S.A.] [Publication Year: 2008]
The Culinary Institute of America and Francisco J. Migoya
USD
36.50
Mercantile Books /Biblio
Hardcover. Very Good. Hardcover, in clear mylar Dust Jacket. Pages clean, unmarked. Cover has light wear. Clear mylar Dust Jacket moderately rubbed. A few dim spots upper edge of text block. Shipped promptly with Tracking. Ckbk18 ISBN 0470118660 9780470118665 [US]
The Culinary Institute Of America; Francisco J. Migoya
USD
37.61
Reliant Bookstore /Abebooks
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: Wiley] Hardcover This book is in excellent condition. There may be minimal writing on the inside cover or cover page. Cover image on the book may vary from photo. Ships out quickly in a secure plastic mailer. [El Dorado, KS, U.S.A.] [Publication Year: 2008]
Hoboken, NJ: John Wiley & Sons, Date: 2008. Hardcover. pp. vii, 440. 4to. Colour photographs. Light edgewear, gift inscription to front free endpaper. Very good+ in very good+ dustjacket. 2008. John Wiley & Sons ISBN 0470118660 9780470118665 [CA]
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: John Wiley & Sons, Hoboken, NJ] Hardcover pp. vii, 440. 4to. Colour photographs. Light edgewear, gift inscription to front free endpaper. Very good+ in very good+ dustjacket. [Winnipeg, MB, Canada] [Publication Year: 2008]
The Culinary Institute Of America; Francisco J. Migoya
USD
42.93
GoldenWavesOfBooks /Abebooks
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: Wiley] Hardcover New. Fast Shipping and good customer service [Fayetteville, TX, U.S.A.] [Publication Year: 2008]
Hoboken, NJ John Wiley & Sons 2008 Hardcover pp. vii, 440. 4to. Colour photographs. Light edgewear, gift inscription to front free endpaper. Very good+ in very good+ dustjacket.
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: Wiley] Hardcover 100% Customer Satisfaction Guaranteed ! The book shows some signs of wear from use but is a good readable copy. Cover in excellent condition. Binding tight. Pages in great shape, no tears. Not contain access codes, cd, DVD. [Suffolk, United Kingdom] [Publication Year: 2008]
The Culinary Institute Of America; Francisco J. Migoya
USD
44.85
Irish Booksellers /Abebooks
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: Wiley] Hardcover SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. [Portland, ME, U.S.A.] [Publication Year: 2008]
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: Wiley] Hardcover May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers. [Castle Donington, DERBY, United Kingdom] [Publication Year: 2008]
The Culinary Institute of America (Cia), and Migoya, Francisco J
USD
46.70
GreatBookPricesUK5 via Alibris /Alibris
Wiley 2008 Hard cover Good. Sewn binding. Paper over boards. With dust jacket. 448 p. Contains: Unspecified, Illustrations, color, Frontispiece. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: Wiley] Hardcover Gently used book with ongoing seller support until you're fully satisfied with your purchase. [Del Rio, TN, U.S.A.] [Publication Year: 2008]
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: John Wiley and Sons] Hardcover New Book. Shipped from UK. Established seller since 2000. [Fairford, GLOS, United Kingdom] [Publication Year: 2008]
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: John Wiley & Sons Inc, New York] Hardcover First Edition Hardcover. It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques. Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use. It is essential for any serious p ...
John Wiley & Sons 8/22/2008 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: Wiley] Hardcover Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!! [Suffolk, United Kingdom] [Publication Year: 2008]
John Wiley & Sons 8/22/2008 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: John Wiley & Sons Inc, United States, New York] Softcover It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters includethe history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques. Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use. The book has been read, but is in excellent c ...
The Culinary Institute Of America; Francisco J. Migoya
USD
65.23
Ria Christie Collections /AbebooksUK
ISBN10: 0470118660, ISBN13: 9780470118665, [publisher: Wiley] Hardcover In [Uxbridge, United Kingdom] [Publication Year: 2008]
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DISCLOSURE:
When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
