Culinary Fundamentals with Study Guide by The American Culinary Federation
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- ISBN 10 0132226332
- ISBN 13 9780132226332
- Published Oct 31 2005
- Format Misc. format
- Language English
- Countries United States
- Publisher Prentice Hall
- Imprint Prentice Hall
Other cookbooks by this author
- American Culinary Federation Guide to Competitions
- The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism
- The Art and Science of Baking
- Baking Fundamentals
- Benchmark Recipe
- Club Cuisine: Cooking with a Master Chef
- Club Cuisine: Cooking with a Master Chef
- Club Cuisine: Cooking with a Master Chef
- Culinary Fundamentals
- Garde Manger: Cold Kitchen Fundamentals
- Tastes and Tales of a Chef: The Apprentice's Journey
