Illustrated Guide to Food Preparation for Food Fundamentals

Margaret McWilliams Ph.D. R.D. Professor Emeritus (Autor)

Buch | Softcover

408 Seiten

2008 | 10th edition
Pearson (Verlag)
978-0-13-504809-2 (ISBN)

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Illustrated Guide to Food Preparation

McWilliams, Margaret, Ph.D., R.D., Professor Emeritus

2012

Buch | Softcover

CHF 149, ⁹⁵

zur Neuauflage

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 interested in 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.

Erscheint lt. Verlag	28.11.2008
Sprache	englisch
Maße	276 x 211 mm
Gewicht	889 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Wirtschaft
ISBN-10	0-13-504809-5 / 0135048095
ISBN-13	978-0-13-504809-2 / 9780135048092
Zustand	Neuware