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Grand Rapids Community College - Fall 2012 | ||
Section 1721 | ||
 | Ice Sculpting the Modern Way (1st Edition) by Robert Garlough, Randy C. Finch, Derek Maxfield, Delmar Publishers Paperback, 368 Pages, Published 2003 ISBN-10: 1-4018-0405-5 / 1401804055 ISBN-13: 978-1-4018-0405-3 / 9781401804053 For students in food service and culinary arts programs at community and private colleges, Ice Sculpting the Modern Way, is a collaborated effort by three professional chefs who have extensive, but varied experiences in culinary education and the foodservice industry. The sculpting mastery of chefs | |