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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.
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Noteworthy Characteristics and Comprehensive Details
ISBN-10: 1118523962
ISBN-13: 9781118523964
Authors: The International Culinary Schools at The Art Institutes, Michael F. Nenes
Author: John Wiley & Sons
Publication Day: 2015-03-30
MSRP:
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