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Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2017-10-25 - Publisher: Phaidon Press
A whimsical read-aloud of delicious answers to ridiculous questions about what can — and cannot — be done in the kitchen! Food critic and author Joshua Davi
Language: en
Pages: 276
Pages: 276
Type: BOOK - Published: 2000-05-22 - Publisher: Wiley-Interscience
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensa
Language: en
Pages: 284
Pages: 284
Type: BOOK - Published: 1992 - Publisher:
Language: en
Pages: 516
Pages: 516
Type: BOOK - Published: 2001 - Publisher: Orient Blackswan
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms,
Language: en
Pages: 272
Pages: 272
Type: BOOK - Published: 1973 - Publisher: American Technical Publishers
Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.
