Image for American regional cuisine

American regional cuisine (Third edition.)

See all formats and editions

American Regional Cuisine, Third Editioncombines 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.

Read More
Special order line: only available to educational & business accounts. Sign In
Product Details
Wiley-Blackwell
1118802780 / 9781118802786
eBook (Adobe Pdf)
12/03/2015
English
489 pages
Copy: 20%; print: 20%