Food Preparation for the Professional by David A. Mizer and Mary Porter and Beth Sonnier and Karen Eich Drummond
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- ISBN 10 0471251879
- ISBN 13 9780471251873
- Published Nov 30 1999
- Format Hardcover
- Page Count 576
- Language English
- Edition 3rd Revised edition
- Countries United States
- Publisher John Wiley & Sons
- Imprint John Wiley & Sons Inc
Publishers Text
This book trains future foodservice managers in the principles, techniques, and skills needed to prepare food for production. This edition has been extensively revised to address the current trend toward healthy cooking, and includes nutrient profiles of basic foods as well as nutritional analyses for all recipes.Other cookbooks by this author
- The Bar and Beverage Book
- CHIC Culinary
- Coming to America Cookbook: Delicious Recipes and Fascinating Stories From America's Many Cultures
- The Coming to America Cookbook: Delicious Recipes and Fascinating Stories from America's Many Cultures
- The Coming to America Cookbook: Delicious Recipes and Fascinating Stories from America's Many Cultures
- The Coming to America Cookbook: Delicious Recipes and Fascinating Stories from America's Many Cultures
- Coming To America Cookbook: Delicious Recipes And Fascinating Stories From America's Many Cultures
- The Cook's Healthy Handbook: Good Nutrition and Safety in Your Kitchen
- Food Preparation for the Professional
- Food Preparation for the Professional
- Food Preparation for the Professional
- Food Preparation for the Professional (Series: Wiley Service Management Series)
- Healthy Body Cookbook: Over 50 Fun Activities and Delicious Recipes for Kids
- Math Chef: Over 60 Math Activities and Recipes for Kids
- Nutrition Foodservice
- Nutrition for Foodservice and Culinary Professionals
- Nutrition for Foodservice and Culinary Professionals
- Nutrition for Foodservice and Culinary Professionals
- Nutrition for Foodservice and Culinary Professionals
- Nutrition for Foodservice and Culinary Professionals
- Nutrition For Foodservice And Culinary Professionals
- Nutrition for Foodservice and Culinary Professionals, 4th Edition
- Nutrition for Foodservice Professionals: WITH Culinary Math
- Nutrition for the Food Service Profession 3e
- Nutrition for the Foodservice Professional
- The Science Chef: 100 Fun Food Experiments and Recipes for Kids
- The Science Chef Travels Around the World: Fun Food Experiments and Recipes for Kids
- So You Are a Chef: Managing Your Culinary Career
- So You Are a Chef: Managing Your Culinary Career
- So You Are a Chef: Managing Your Culinary Career
- So You Are a Chef: Managing Your Culinary Career
- So You Want to Be a Chef
- So You Want to Be a Chef: Your Guide to Culinary Careers
- So You Want to Be a Chef: Your Guide to Culinary Careers (Wiley Desktop Editions)
- So You Want to Be a Chef: Your Guide to Culinary Careers
- So You Want to Be a Chef?: Your Guide to Culinary Careers
- So You Want to Be a Chef?: Your Guide to Culinary Careers
- So You Want to Be a Chef?: Your Guide to Culinary Careers
- State-By-State Cookbook: Fun with Food from the Fifty States
- Supervision in the Hospitality Industry
- Supervision in the Hospitality Industry (Wiley Service Management Series)
- Supervision in the Hospitality Industry, Student Workbook
- U.S. History Cookbook: Delicious Recipes And Exciting Events From The Past
- The U.S. History Cookbook: Delicious Recipes and Exciting Events from the Past
- The U.S. History Cookbook: Delicious Recipes and Exciting Events from the Past
- The U.S. History Cookbook: Delicious Recipes and Exciting Events from the Past
- Understanding Baking
- Understanding Baking
- The United States Cookbook: Fabulous Foods And Fascinating Facts From All 50 States
- The United States Cookbook: Fabulous Foods And Fascinating Facts From All 50 States
- The United States Cookbook: Fabulous Foods And Fascinating Facts From All 50 States
