Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook

Science Books

$61.50

Author-Editor

Publication Year

ISBN

Author-Editor:

Donald V. Laconi Crossed Out

Publication Year:

1995

ISBN:

9780471595236 Crossed Out

Pages: 216, Specialty: Culinary & Hospitality, Publisher: Wiley, Publication Year: 1995, Cover: Paperback, Dimensions: 212.9x273.8x11.4mm This basic workbook for the food preparation laboratory portion of the Foodservice Fundamentals course offers guidance on cooking procedures a...

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