Food Selection and Preparation

by Frank Conforti and Conforti

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Knowledge , skill , and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual , which 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. This manual equips students with a working knowledge of the nature of ingredients and how they function...

Format:Paperback

Language:English

ISBN:081381488X

ISBN13:9780813814889

Release Date:December 2008

Publisher:Wiley-Blackwell

Length:256 Pages

Weight:1.74 lbs.

Dimensions:0.7" x 8.4" x 10.9"

Related Subjects

Agricultural Sciences Business & Finance Clinical Engineering Food Science Health, Fitness & Dieting Health, Fitness & Dieting Hospitality, Travel & Tourism Industries & Professions Medical

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