Great reference book for begnning food technologists, cooks, chefs, or those wanting to understand cooking methods and shopping for quality meats. Required text for a beginning food technology course at a top 10 university.
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Introductory Foods
Introductory Foods
Author:
Written for the novice, this book provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part of the book covers basic principles, preparing the way for discussions in subsequent ... more »
Author:
Written for the novice, this book provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part of the book covers basic principles, preparing the way for discussions in subsequent ... more »
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Genres:
- Cookbooks, Food & Wine >> Cooking Education & Reference >> General
- Medical Books >> Basic Sciences >> Nutrition
