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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.
TITLE: Culinary Fundamentals
AUTHOR: The American Culinary Federation
SKU: 9780131180116
PUBLISHER: Pearson Education (US)
DATE PUBLISHED: 26/08/2005
PLACE PUBLISHED: United States
PAGES: 1104
BINDING: Hardback
LANGUAGE: English
DIMENSIONS: 219 mm x 281 mm x 45 mm
WEIGHT: 2731 gr