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.
- ISBN10 0471500917
- ISBN13 9780471500919
- Publish Date 3 May 1989
- Publish Status Out of Stock
- Out of Print 9 June 2011
- Publish Country US
- Imprint John Wiley & Sons Inc
- Edition 2nd ed.
- Format Paperback
- Language English