Skip to main content
PBS logo
 
 

Search - Introductory Foods

Introductory Foods
Introductory Foods
Author: Marion Bennion
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 »
ISBN-13: 9780130142337
ISBN-10: 0130142336
Publication Date: 9/1994
Pages: 713
Rating:
  ?
0 stars, based on 0 rating
Publisher: Prentice Hall
Book Type: Paperback
Other Versions: Hardcover
Members Wishing: 0
Reviews: Member | Amazon | Write a Review
Read All 1 Book Reviews of "Introductory Foods"

Please Log in to Rate these Book Reviews

 reviewed Introductory Foods on + 12 more book reviews
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.


Genres:


Back to the Top ↑
By using this Web site, you confirm that you have read, understood, and agreed to be bound by the Terms of Use. As an Amazon Associate we earn from qualifying purchases.
US Patent Number 7,877,315 | Copyright © 2004 - 2024 PaperBackSwap.com. All Rights Reserved.