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Food Selection and Preparation: A Laboratory Manual Conforti, Frank D. (Virginia Polytechnic Institute and State University) 2.º edición
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Food Selection and Preparation: A Laboratory Manual
Conforti, Frank D. (Virginia Polytechnic Institute and State University)
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.
248 pages, ill
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 30 de octubre de 2008 |
| ISBN13 | 9780813814889 |
| Editores | John Wiley and Sons Ltd |
| Páginas | 256 |
| Dimensiones | 218 × 281 × 13 mm · 748 g |
