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This widely used textbook addresses all the requirements of the revised syllabus for CXC Food and Nutrition. Detailed information on the modules of the revised syllabus, a refreshed design and several exciting recipes, which utilize Caribbean foods, continue to maintain the long-standing appeal of the earlier editions.
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This series of seven titles is primarily designed to assist students preparing for the C.X.C. History examination. The relevance of the information contained in all seven titles; however, renders the study guides useful to anyone who has an interest in the history of the Caribbean islands and their relationship with United States and Britain in the last two centuries.
