Illustrated Guide to Food Preparation for Food Fundamentals by Margaret McWilliams

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  • ISBN 10 0135048095
  • ISBN 13 9780135048092
  • Published Aug 20 2008
  • Format Paperback
  • Page Count 408
  • Language English
  • Edition 2nd Revised edition
  • Countries United States
  • Publisher Pearson Education (US)
  • Imprint Prentice Hall

Publishers Text

This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those interested in food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers. Presents a broad selection of recipes -- introducing 2-3 recipes for most of the laboratory sessions -- covering these categories: laboratory basics; vegetables; fruits; salads and salad dressings; starch and cereal cookery; milk and cheese; meats, poultry, and fish; egg cookery; breads; cakes and cookies; pies; sugar cookery; beverages; gelatin; meal management; and food preservation.

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