Gisslen:

Essentials of Professional Cooking, 2nd Edition

Instructor Companion Site

Chapter 20: COOKING FISH AND SHELLFISH

Password Protected Assets

Need to Register?

Art PowerPoints*

Image Gallery*

Instructor's Manual*

Lecture PowerPoints*

requires WinZip or equivalent software

Test Bank and Answer Key (Word)*

Get Help With:

* These links will open a new window

Copyright © 2000-2024 by John Wiley & Sons, Inc., or related companies. All right reserved.  | Privacy Policy