Food selection and preparation : a laboratory manual / Frank D. Conforti.
Material type:
TextPublication details: Ames, Iowa : Wiley-Blackwell, 2008Edition: 2nd editionDescription: x, 234 p. : illISBN: 9780813814889 (pbk.) :; 081381488X (pbk.) :Subject(s): Quantity cookery -- Handbooks, manuals, etc | Caterers and catering -- Handbooks, manuals, etcDDC classification: 641.5'72 Summary: 'Food selection and preparation' 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 the ingredients and how they function in particular foods.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.572 CON (Browse shelf(Opens below)) | Issued | 11/11/2024 | 05675448 | ||
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Book
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.572 CON (Browse shelf(Opens below)) | Available | 06075495 |
Total reservations: 0
Previous ed.: Ames, Iowa: Blackwell, 1997.
'Food selection and preparation' 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 the ingredients and how they function in particular foods.
Specialized.
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