[PDF.59ky] Food Preparation for the Professional (Series: Wiley Service Management Series)

Food Preparation for the Professional (Series: Wiley Service Management Series)

[PDF.ns51] Food Preparation for the Professional (Series: Wiley Service Management Series)

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 | #7553646 in Books |  1987-03 | Original language:English | PDF # 1 |  9.47 x1.18 x7.62l, | File type: PDF | 544 pages

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||From the Publisher|A complete text giving the basics on food preparation in concise compact form, written in an informal, readable style. Designed to teach basic cooking principles and techniques, vocabulary of cooking terms and working knowledge of foods, equip

A complete text giving the basics on food preparation in concise compact form, written in an informal, readable style. Designed to teach basic cooking principles and techniques, vocabulary of cooking terms and working knowledge of foods, equipment and methods of preparation. Appropriate for a one-semester course or as a supplement to main text in dietetics course. This updated edition adds new recipes, each chosen to illustrate a cooking principle, new chapters on baking...

You can specify the type of files you want, for your gadget.Food Preparation for the Professional (Series: Wiley Service Management Series)   |  David A. Mizer, Mary Porter, Beth Sonnier. I was recommended this book by a dear friend of mine.

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