PACKAGE ISBN-13: 9780132226318

By . The American Culinary Federation

Published by Prentice Hall

Published Date: Oct 6, 2005

Components of the Package:

Culinary Fundamentals
By . The American Culinary Federation

On Becoming a Professional Chef
By Michael Baskette

Prentice Hall Dictionary of Culinary Arts, The: Academic Version, 2nd Edition
By Gaye Ingram, Steven R. Labensky, Sarah R. Labensky

Purchase Info

ISBN-10: 0-13-222631-6

ISBN-13: 978-0-13-222631-8

Format: ValuePack

This title is currently unavailable on myPearsonStore.