Designed for the first college course in Food Preparation and very basic food science.
This book presents the basic principles and practices of food preparation. It helps students understand how ans why foods respond to heat, etc. The Sixth Edition has been thoroughly revised and updated to include recent, relevant issues in the field.
"synopsis" may belong to another edition of this title.
Book Description Macmillan USA, 1979. Hardcover. Book Condition: New. book. Bookseller Inventory # 0023932600