PACKAGE ISBN-13: 9780131711556

By Nancy Berkoff

Published by Prentice Hall

Published Date: Sep 24, 2004

Components of the Package:

On Becoming a Professional Chef
By Michael Baskette

Nutrition for the Culinary Arts
By Nancy Berkoff

Purchase Info

ISBN-10: 0-13-171155-5

ISBN-13: 978-0-13-171155-6

Format: ValuePack

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