Food Preparation for the Professional
ISBN-13:
9780471883036
ISBN-10:
0471883034
Edition:
2nd
Author:
David A. Mizer, Beth Sonnier, Mary Porter
Publication date:
1987
Publisher:
Wiley
Format:
Hardcover
544 pages
Category:
Large Quantities
,
Cooking Methods
FREE US shipping
Book details
ISBN-13:
9780471883036
ISBN-10:
0471883034
Edition:
2nd
Author:
David A. Mizer, Beth Sonnier, Mary Porter
Publication date:
1987
Publisher:
Wiley
Format:
Hardcover
544 pages
Category:
Large Quantities
,
Cooking Methods
Summary
Food Preparation for the Professional (ISBN-13: 9780471883036 and ISBN-10: 0471883034), written by authors
David A. Mizer, Beth Sonnier, Mary Porter, was published by Wiley in 1987.
With an overall rating of 4.0 stars, it's a notable title among other
Large Quantities
(Cooking Methods) books. You can easily purchase or rent Food Preparation for the Professional (Hardcover) from BooksRun,
along with many other new and used
Large Quantities
books
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And, if you're looking to sell your copy, our current buyback offer is $0.53.
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.
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