This is the study guide to accompany Professional Cooking, 8e Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
- ISBN10 1118885821
- ISBN13 9781118885826
- Publish Date 13 November 2013 (first published 11 November 2013)
- Publish Status Out of Stock
- Publish Country US
- Imprint Wiley
- Edition 7th ed.
- Format eBook
- Language English