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Item Details
| Title:
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INTRODUCTION TO CULINARY ARTS
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| By: |
Jerry Gleason, The Culinary Institute of America (CIA) |
| Format: |
Hardback |
| List price:
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£79.49 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
0132737442 |
| ISBN 13: |
9780132737449 |
| Publisher: |
PEARSON EDUCATION (US) |
| Pub. date: |
21 January, 2014 |
| Edition: |
2nd Revised edition |
| Pages: |
888 |
| Synopsis: |
Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career. Teaching and Learning Experience: * From theory to application, provides a solid foundation in culinary arts * Offers a wealth of features that spotlight key techniques and information * Addresses culinary management and business |
| Publication: |
US |
| Imprint: |
Prentice Hall |
| Returns: |
Returnable |
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