ServSafe Coursebook
This package includes a copy of ISBN 9781118636725 and a registration code for the WileyPLUS course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS.
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Professional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices. In addition to a new chapter on preparation methods for meat, poultry, and fish; 125 new photographs and a streamlined organization; this text continues to focus on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
Country | USA |
Manufacturer | Wiley (WileyPLUS Products) |
Binding | Hardcover |
EANs | 9781118864968 |
ReleaseDate | 0000-00-00 |