Food Preparation for the Professional (Series: Wiley Service Management Series)
Type
Book
Authors
ISBN 10
0471883034
ISBN 13
9780471883036
Category
OPEN SHELF
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Publication Year
1987
Publisher
Pages
544
Description
A complete text giving the basics on food preparation in concise compact form, written in an informal, readable style. Designed to teach basic cooking principles and techniques, vocabulary of cooking terms and working knowledge of foods, equipment and methods of preparation. Appropriate for a one-semester course or as a supplement to main text in dietetics course. This updated edition adds new recipes, each chosen to illustrate a cooking principle, new chapters on baking and desserts, more learning and teaching aids, and new trends in cuisine. - from Amzon
Number of Copies
1
