Understanding Food: Principles and Preparation
This introductory-level text is ideal for a college-level course that covers the basic elements of food preparation, food service, and food science, and provides the information needed by students preparing for careers in one of the many related fields of the food industry. Highly researched and comprehensive in coverage, while also student focused and manageable for any q...more
Hardcover, 648 pages
Published August 15th 2003 by Thomson Brooks/Cole
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