Showing 2 results for Culinary Arts titles

Culinary Chemistry

by Meghan Knapp

Engage your non-science major chemistry students with applications they can sink their teeth into. This chemistry book is framed around food, cooking, and eating.

The Art and Science Behind Culinary Nutrition

by Ron Boucher

This text book is an introduction to the professional kitchen. Students are introduced to this material in a lecture class format followed by a hands on lab.