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.
- ISBN10 0023396415
- ISBN13 9780023396410
- Publish Date 6 December 1995 (first published 7 June 1979)
- Publish Status Out of Print
- Out of Print 24 May 2007
- Publish Country US
- Imprint Pearson
- Edition 6th edition
- Format Hardcover
- Pages 768
- Language English