Wiley Publishers Since 1807   Shopping Cart  Shopping Cart  My Account  Help  Contact Us  
Home Technology Solutions Who's My Rep About Wiley
 
Product Search
Home > Hospitality and Culinary Arts > Culinary Arts > American Regional Cuisine
American Regional Cuisine, 2nd Edition
American Regional Cuisine, 2nd Edition
The Art InstitutesSM
ISBN: 978-0-471-68294-3
©2007
576 pages
INSTRUCTORS
STUDENTS
TITLE INFORMATION
Description  |  Author Info  |  Table of Contents  |  Detailed Contents  |  New to This Edition  |  Hallmark Features  |  Sample Chapters  |  Supplements
Supplements

Instructor's Manual to Accompany American Regional Cuisine, Second Edition
978-0-471-78131-8
The Instructor's manual is designed for instructors as a tool to assist in preparing daily lesson plans and lectures for American Regional Cuisine course and to facilitate the subsequent hands-on cooking process typical to “lab” style culinary classes.

Instructor's Companion Site
Instructor's Companion Site with downloadable Instructor's Manual.


Printer-ready version of this page E-mail a friend about this product
ARC_2e_5-4-06_CP
Civitello_01-23-07_CP

Copyright © 2000-2008 by John Wiley & Sons, Inc. or related companies. All rights reserved. Please read our Privacy Policy