For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.
A comprehensive, technique-based cooking principles text which uses "benchmark" recipes to form the building blocks necessary for a career in the culinary arts.
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- ISBN10 0131180118
- ISBN13 9780131180116
- Publish Date 7 November 2005
- Publish Status Out of Print
- Out of Print 11 March 2014
- Publish Country US
- Imprint Pearson
- Format Hardcover
- Pages 1104
- Language English