Culinary Fundamentals

The American Culinary Federation

Ouvrage indisponible

Éditeur
Prentice Hall
Pages
1104
Parution
août 2005
Format
Cartonné
Langue
Anglais
Dimensions
281 × 219 × 45 cm
EAN
9780131180116
  • Résumé

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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