Food Preparation for the Professional (Series: Wiley Service Management Series) by David A. Mizer and Mary Porter and Beth Sonnier

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  • ISBN 10 0471883034
  • ISBN 13 9780471883036
  • Published Mar 01 1987
  • Format Hardcover
  • Page Count 544
  • Language English
  • Edition 2nd
  • Countries United States
  • Publisher Wiley

Publishers Text

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.

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