by Frank Conforti (Author)
Food Selection and Preparation: A Laboratory Manual, Second Edition guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. Students gain a working knowledge of the nature of ingredients and how they function in particular foods.
Format: Paperback
Pages: 248
Edition: 2nd Revised edition
Publisher: Wiley-Blackwell
Published: 30 Oct 2008
ISBN 10: 081381488X
ISBN 13: 9780813814889
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