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Additional product details

eText: 
ISBN-10 0132960656ISBN-13 9780132960656
Print: 
ISBN-10 0-13-118011-8ISBN-13 978-0-13-118011-6
Author(s): American Culinary Federation Saint Augustine, Florida
Publisher: Prentice Hall
Copyright year: © 2006 Pages: 1104
Description

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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