by Waters (Author)
A guide to selection, purchasing and fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Focusing on kitchen preparation skills, it provides practical information on product identification, seasonality, availability, storage, maturity and ripeness, taste and utilization tactics.
Format: Hardcover
Pages: 384
Edition: First
Publisher: Delmar
Published: 11 Mar 2010
ISBN 10: 1435401212
ISBN 13: 9781435401211