Food Selection and Preparation: A Laboratory Manual

By Frank D. Conforti

Knowledge, skill and art are the three words to remember when working with foods. They are also the focus of this handy manual, which guides a student through the fundamentals and basic principles of food preparation, from the recipe to the table, the raw ingredients to the final product.

• Format: Paperback
• Language: English
• ISBN: 0813827140
• ISBN13: 9780813827148
• Release Date: February 1997
• Publisher: Wiley-Blackwell
• Length: 195 Pages
• Weight: 1.30 lbs.
• Dimensions: 11.1" x 0.6" x 8.6"