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Food Preparation for the Professional
Food Preparation for the Professional
Author: David A. Mizer, Mary Porter, Beth Sonnier
This book trains future foodservice managers in the principles, techniques, and skills needed to prepare food for production. This edition has been extensively revised to address the current trend toward healthy cooking, and includes nutrient profiles of basic foods as well as nutritional analyses for all recipes.
ISBN-13: 9780471850014
ISBN-10: 0471850012
Pages: 526
Edition: 2
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Publisher: John Wiley & Sons Inc
Book Type: Hardcover
Members Wishing: 0
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