PACKAGE ISBN-13: 9780132402897

By . The American Culinary Federation

Published by Prentice Hall

Published Date: Jul 18, 2006

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

ISBN-10: 0-13-240289-0

ISBN-13: 978-0-13-240289-7

Format: ValuePack

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