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| ASIN | 1119399610 |
| Best Sellers Rank | #52,484 in Books ( See Top 100 in Books ) #18 in Professional Cooking (Books) #771 in Culinary Arts & Techniques (Books) #2,093 in Textbooks (Special Features Stores) |
| Customer Reviews | 4.8 4.8 out of 5 stars (703) |
| Dimensions | 8.7 x 2.3 x 11 inches |
| Edition | 9th |
| ISBN-10 | 9781119399612 |
| ISBN-13 | 978-1119399612 |
| Item Weight | 6 pounds |
| Language | English |
| Print length | 1104 pages |
| Publication date | February 13, 2018 |
| Publisher | Wiley |
D**S
School needs
It’s been very useful for my son’s culinary class
O**S
Great book
To start off, you it may seem as a big price to pay but it’s worth it knowing you can so many recipes with the book!
V**H
want to return it.
It’s very good book for basic and understanding the concept of cooking but it’s is not for red seal exam which I buy for,i want to return it with 30% off if any one needed.only 100$
E**.
Graye book it was referred to me by a culinary instructor
This book is a grate book for rising new chefs to learn from and would also be a good book for a reference by seasoned experts chefs alike
D**Y
Classic
Latest edition of a classic that I used in culinary school 25 years ago.
Trustpilot
5 days ago
1 day ago