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Overview
The most widely-used text for chef-training programs, now in its second edition. This comprehensive, practical introduction to the basic skills and procedures of commercial food preparation can be applied to any level or type of food service operation. Now includes 115 new recipes, for a total of over 800 recipes. Supported by over 300 black-and-white photos showing step-by-step procedures and full color photos that display the products. Hundreds of cooking terms are defined. Includes new international and ethnic recipes along with new material on multiplying and dividing recipe yields, nutrition, cooking equipment and sources.
| ISBN-13 | 9780471838487 |
|---|---|
| ISBN-10 | 0471838489 |
| Weight | 5.00 Pounds |
| Dimensions | 8.86 x 1.77 x 11.22 In |
| List Price | $48.95 |
| Edition | 2nd Edition |
| Format | Hardcover |
|---|---|
| Language | English |
| Pages | 848 pages |
| Publisher | Wiley |
| Published On | 1989-04-05 |
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Good condition. It may show normal signs of use such as light writing highlighting or library markin...
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Carson City, NV, USA
Like New Inside and Outside. Clean and crisp pages w/no markings! Name on 1st-page...Excellent boo...
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Like New Inside and Outside. Clean and crisp pages w/no markings! Name on 1st-page...Excellent boo...
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