Basic Food Preparation Third Edition

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Basic Food Preparation (Third Edition)
Language: en
Pages: 516
Authors: Department Of Food And Nutrition
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Type: BOOK - Published: 2001 - Publisher: Orient Blackswan

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Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms,
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Type: BOOK - Published: 2000-05-22 - Publisher: Wiley-Interscience

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With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensa
Fundamental Food Microbiology, Third Edition
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Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food
Fundamentals of Food Preparation
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Food Selection and Preparation
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Authors: Frank D. Conforti
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Type: BOOK - Published: 2012-11-21 - Publisher: John Wiley & Sons

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Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparati