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OverviewFull Product DetailsAuthor: Glenn Rinsky (Jefferson State Community College, Birmingham, Alabama) , Laura Halpin Rinsky (Hewitt-Trussville High School, Trussville, Alabama)Publisher: John Wiley & Sons Inc Imprint: John Wiley & Sons Inc Dimensions: Width: 15.00cm , Height: 2.50cm , Length: 22.60cm Weight: 0.431kg ISBN: 9780470009550ISBN 10: 0470009551 Pages: 384 Publication Date: 26 March 2008 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationGlenn Rinsky is a Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), and Certified Culinary Educator (CCE). A graduate of The Culinary Institute of America, he is Executive Chef-Instructor at Jefferson State Community College in Birmingham, Alabama. Laura Halpin Rinsky is a Certified Executive Pastry Chef (CEPC) and Certified Culinary Educator (CCE). A graduate of The Culinary Institute of America, she is currently designing and implementing a Hospitality and Culinary Arts Academy for Hewitt-Trussville High School in Trussville, Alabama. Tab Content 6Author Website:Countries AvailableAll regions |
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