Food Selection And Preparation
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Language: en
Pages: 256
Pages: 256
Type: BOOK - Published: 2012-11-21 - Publisher: John Wiley & Sons
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
Language: en
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Pages: 182
Type: BOOK - Published: 1994 - Publisher: Rex Bookstore, Inc.
Language: en
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Pages: 272
Type: BOOK - Published: 1973 - Publisher: American Technical Publishers
Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.
Language: en
Pages: 516
Pages: 516
Type: BOOK - Published: 2001 - Publisher: Orient Blackswan
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms,
Language: en
Pages: 625
Pages: 625
Type: BOOK - Published: 2010 - Publisher:
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Ediiton is a best-selling food fundamentals text ideal for an undergraduate course that covers
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