Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization

  • Author(s): Culinary Institute of America
  • Publisher: Cengage Learning
  • Copyright year: © 2010
  • Edition: 1st
  • Pages: 288
  • Print ISBN: 9781428319943, 1428319948
  • eText ISBN: 9781111780593, 1111780595
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  • Print ISBNs: 9781439069868, 9781133480969, 1439069867, 1133480969
  • Other: 9781435452428, 70000LTI01369