Booklabria

Charts
For authors

Loading this book…

Booklabria

A social home for readers and authors. Discover stories, build a community, and manage every launch from one place.

Closed beta · Free for readers

Apps for iOS and Android are on the way.

Read

Explore books
Authors
Charts

Publish

For authors
Plans & pricing
Join free

Company

Help center
Community guidelines
Privacy
Terms

Language

Color mode

Introduction to culinary arts by Culinary Institute of America. · Booklabria

Explore books
Culinary Institute of America.
Introduction to culinary arts

CookingStudy and teaching

Introduction to culinary arts

by Culinary Institute of America.Not on Booklabria yet

No ratings on Booklabria yet·Be the first to rate it

Introduction to culinary artsCulinary Institute of America.America.

Want to read this?

Join free to shelve it and hear when an author offers free copies.

Join free

No one on Booklabria has shelved this yet.

First published: 2007

At a glance

A book by Culinary Institute of America., first published in 2007. Open Library records 1 edition, in English; it is from Pearson Prentice Hall, 2007.

Subjects: Cooking
Study and teaching

Content notes

No content warnings recorded yet. Catalogue records don't include them, which doesn't mean the book has none.

No description is on record yet. Read about it on Open Library(opens Open Library)

More by Culinary Institute of America.

All books

The Professional Chef
2001

The Professional Chef's Techniques of Healthy Cooking

2000

Baking and Pastry

Baking at home with the Culinary Institute of America

Cooking secrets of the CIA

1995

Garde mangerCulinary Institute of America.America.

Garde manger

Reviews

No reviews on Booklabria yet. The first one starts the conversation here.

Book data and covers from Open Library (openlibrary.org).

Edition details

One edition on record

Format: Hardcover
Publisher: Pearson Prentice Hall
Published: 2007
Language: English (from the ISBN, not recorded)
ISBN-13: 978-0131171404
ISBN-10: 0131171402

Editions and their details come from Open Library, as its contributors recorded them. Publisher names are shown as recorded. See this book on Open Library(opens Open Library)