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CULINARY FUNDAMENTALS (W/CD)
9780131180116
Pearson
6TH
2013
For Introductory Cooking, Cooking Skills or Food Prep courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. A comprehensive, technique-based cooking principles text which uses benchmark recipes to form the building blocks necessary for a career in the culinary arts.
This textbook can only be purchased through a student booklist. Please visit My Booklist to get started.
