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Language: en
Pages: 272
Pages: 272
Type: BOOK - Published: 1973 - Publisher: American Technical Publishers
Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.
Language: en
Pages: 516
Pages: 516
Type: BOOK - Published: 2001 - Publisher: Orient Blackswan
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms,
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 1931 - Publisher:
Presents a two-year course of study in Foods, Preparation and Serving, adaptable to all conditions. Aims "to give the reasons for doing things in a simple, easi
Language: en
Pages: 496
Pages: 496
Type: BOOK - Published: 1924 - Publisher: