Illustrated Guide to Food Preparation (9th Edition)
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| Автор | | Margaret McWilliams |
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Содержание:
Предисловие, Собственник, Интерлюдия. Последнее лето Форсайта, В петле, Интерлюдия. Пробуждение, Сдается внаем
Описание:
Book Description This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those studying food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers. Presents a broad selection of recipes -- introducing 2-3 recipes for most of the laboratory sessions — covering these categories: laboratory basics; vegetables; fruits; salads and salad dressings; starch and cereal cookery; milk and cheese; meats, poultry, and fish; egg cookery; breads; cakes and cookies; pies; sugar cookery; beverages; gelatin; meal management; and food preservation. For those in food science, dietetics, and nutrition careers.Похожие книги
