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Cookery for the Hospitality Industry with CD-ROM Paperback – 6 September 2004

by Graham Dodgshun (Author), Michel Peters (Author)
5.0 out of 5 stars 2 ratings
The latest edition of this standard reference for Australian commercial cookery students, as well as those studying vocational courses in schools, reflects the most recent curriculum changes and significant developments in contemporary Australian cuisine. Completely revised and updated, the volume includes many new recipes and a bonus CD-ROM to help address the needs of Australian students more comprehensively.
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  1. Print length
    704 pages
  2. Language
    English
  3. Publisher
    Cambridge University Press
  4. Publication date
    6 September 2004
  5. Dimensions
    17.78 x 3.18 x 25.4 cm
  6. ISBN-10
    052154758X
  7. ISBN-13
    978-0521547581
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Product details

  • Publisher ‏ : ‎ Cambridge University Press; 5th edition (6 September 2004)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 704 pages
  • ISBN-10 ‏ : ‎ 052154758X
  • ISBN-13 ‏ : ‎ 978-0521547581
  • Dimensions ‏ : ‎ 17.78 x 3.18 x 25.4 cm
  • Customer Reviews:
    5.0 out of 5 stars 2 ratings

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  • Richard Boon
    5.0 out of 5 stars Five Stars
    Reviewed in the United Kingdom on 26 April 2015
    Verified Purchase
    This book covers everything in simple easy to follow steps.
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