Components of the Package:
Culinary Fundamentals
By . The American Culinary Federation
Prentice Hall Dictionary of Culinary Arts, The: Academic Version, 2nd Edition
By Gaye Ingram, Steven R. Labensky, Sarah R. Labensky
Knife Skills for Chefs
By Christopher P. Day, Brenda R. Carlos
Purchase Info
Add to Cart
ISBN-10: 0-13-240289-0
ISBN-13: 978-0-13-240289-7
Format: Kit/Package/ShrinkWrap
$206.00 | Free Ground Shipping.
This product must be assembled prior to being shipped. Please add approximately 2 to 3 business days to the estimated shipping date of your order.
