2nd Edition
Paperback (27 Nov 2000)
Not available for sale
Out of stock
This text is written for courses in Professional Cooking, Food and Beverage Management, Quantity Food Production, Food Preparation, and Introduction to Foods. A dictionary of the culinary arts, the book defines approximately 20,000 terms (including "foreign terms")
| ISBN: | 9780130966223 |
| Publisher: | Pearson Education |
| Imprint: | Pearson |
| Pub date: | 27 Nov 2000 |
| Edition: | 2nd Edition |
| DEWEY: | 641.03 |
| DEWEY edition: | 21 |
| Number of pages: | 522 |
| Weight: | 946g |
| Height: | 253mm |
| Width: | 203mm |
| Spine width: | 23mm |
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