Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparati

Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.

Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms,

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Ediiton is a best-selling food fundamentals text ideal for an undergraduate course that covers