Food preparation for the professional

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2nd ed.
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 and desserts, more learning and teaching aids, and new trends in cuisine.
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Grouped Work ID aabd896f-a8d2-6e0d-6d7b-afdfcb669f47
full_title food preparation for the professional
author mizer david a
grouping_category book
lastUpdate 2018-01-05 01:25:42AM

Solr Details

accelerated_reader_point_value 0
accelerated_reader_reading_level 0
auth_author2 Porter, Mary., Sonnier, Beth.
author Mizer, David A.
author2-role Porter, Mary., Sonnier, Beth.
author_display Mizer, David A
available_at_vail Vail Public Library
detailed_location_vail Vail Public Library Non Fic & Classics
format_category_vail Books
format_vail Book
id aabd896f-a8d2-6e0d-6d7b-afdfcb669f47
isbn 9780471883036
item_details ils:.b16149592|.i2529345x|Vail Public Library Non Fic & Classics|641.57 MIZ|||1|false|false|||||On Shelf||vlnf||
itype_vail Non-fiction
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_vail 641.57 MIZ
owning_library_vail Vail Public Library
owning_location_vail Vail Public Library
primary_isbn 9780471883036
publishDate 1987
record_details ils:.b16149592|Book|Books|2nd ed.|English|Wiley,|[1987]|xvi, 526 pages : illustrations ; 24 cm.
recordtype grouped_work
scoping_details_vail ils:.b16149592|.i2529345x|On Shelf|On Shelf|false|true|true|false|false|true|137,136,2,139,138,140|||
subject_facet Quantity cooking
title_display Food preparation for the professional
title_full Food preparation for the professional / David A. Mizer, Mary Porter, Beth Sonnier
title_short Food preparation for the professional
topic_facet Quantity cooking
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