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A Reference Guide to Culinary Art : Related Careers Including Chef, Cook, Restaurant Management, and Many Others, and Descriptions of Culinary Schools
by Gabrielle Dantz


Overview - Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. This book is an overview of culinary art. It explores various techniques and methods used in cooking. The book also discusses careers that may be pursued with a culinary degree including restaurant management, food and beverage management, food criticism, and many others.  Read more...

 
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More About A Reference Guide to Culinary Art by Gabrielle Dantz
 
 
 
Overview
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. This book is an overview of culinary art. It explores various techniques and methods used in cooking. The book also discusses careers that may be pursued with a culinary degree including restaurant management, food and beverage management, food criticism, and many others. In addition, readers will also be acquainted with notable culinary art schools in North America, Canada, and many other parts of the world. Project Webster represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Project Webster continues to increase in scope and dimension, more licensed and public domain content is being added. We believe books such as this represent a new and exciting lexicon in the sharing of human knowledge.

 
Details
  • ISBN-13: 9781276187770
  • ISBN-10: 1276187777
  • Publisher: Webster's Digital Services
  • Publish Date: February 2012
  • Page Count: 144
  • Dimensions: 9.69 x 7.44 x 0.31 inches
  • Shipping Weight: 0.59 pounds


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