SKU:AA/HC/1488
This is a book that will meet the needs of most food service instructors and students. The book is to teach basic cooking skills that can be applied at any type or level of food service operations and concentrates on how to cook. (808 Pgs.)
AUTHOR: Wayne Gisslen PUBLISHER: John Wiley & Sons ISBN: 0471838489 YEAR: 1989 FORMAT: Hardcover EDITION: Second Edition