Food Preparation for the Professional

David A. Mizer, M. Porter, B. Sonnier (Autoren)

Buch | Hardcover

544 Seiten

1987 | 2nd Revised edition
John Wiley & Sons Inc (Verlag)
978-0-471-88303-6 (ISBN)

Infos

A complete text giving the basics on food preparation in concise compact form, written in an informal, readable style. The book is designed to teach basic cooking principles and techniques, vocabulary of cooking terms and working knowledge of foods, equipment and methods of preparation. Suitable for students, 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.

Inhalt

The Kitchen; Sanitation and Safety; Preparation; Cooking; Recipes and Measurement; Building Flavor, Body and Texture; Soups; Sauces; Vegetables, Rice, Pasta; Fish Cookery; Poultry Cookery; Meat Cookery; Breakfast and Brunch; Pantry Production; The Bakeshop; Desserts; Out of the Lab and into Production; Planning and Presenting the Meal.

Produkt-Details

• Erscheint lt. Verlag: 30.4.1987
• Reihe/Serie: Series: Wiley Service Management Series
• Zusatzinfo: illustrations, bibliography, index
• Verlagsort: New York
• Sprache: englisch
• Maße: 190 x 250 mm
• Gewicht: 1106 g
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 0-471-88303-4 / 0471883034
• ISBN-13: 978-0-471-88303-6 / 9780471883036
• Zustand: Neuware