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American Regional Cuisine
The International Culinary Schools At The Art Institutes
€ 110.10
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Description for American Regional Cuisine
Hardcover. American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students. Num Pages: 496 pages, illustrations. BIC Classification: 1KBB; WBN. Category: (P) Professional & Vocational. Dimension: 289 x 226 x 25. Weight in Grams: 1388.
American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.
Product Details
Format
Hardback
Publication date
2015
Publisher
John Wiley & Sons Inc United States
Number of pages
480
Condition
New
Number of Pages
496
Place of Publication
New York, United States
ISBN
9781118523964
SKU
V9781118523964
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About The International Culinary Schools At The Art Institutes
The Art Institutes are located nationwide, providing an important source of design, media arts, fashion, and culinary professionals for over 35 years, with more than 125,000 graduates. Since 1991, The Art Institutes system has offered Culinary Arts programs, with 19 locations currently offering programs in culinary arts and several offering culinary arts management. The Culinary Arts program at The Art ... Read more
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