Produce
Subtitle: identification, fabrication, utilization
By: by Brad Matthews, Paul Wigsten
Contributors: Wigsten, Paul; Culinary Institute of America
Series: Kitchen Pro series; Kitchen pro series
Publisher: Delmar Cengage Learning
Published: 2011
Place of publication: Australia; Clifton Park, NY
Language: eng
Number of pages: 366
ISBN-13: 9781435401211
Subjects: Selection; Identification; Varieties; Cooking (Vegetables); Vegetables; Farm produce; Purchasing
Other titles: Produce identification, fabrication, utilization; Guide to produce identification, fabrication, utilization; Kitchen Pro series guide to produce identification, fabrication, utilization
Notes: At head of title: The Culinary Institute of America.

Includes bibliographical references (p. 352) and index.