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Food presentation for the professional / David A. Mizer ... [et al.].

Contributor(s): Publication details: New York : John Wiley, 2000.Edition: 3rd edDescription: xxii, 549 p. : ill. ; 25 cmISBN:
  • 0471251879
Subject(s): DDC classification:
  • 641.57 FOO
Contents:
1. Kitchen - 2. Sanitation and safety - 3. Prepreparation - 4. Cooking, equipment, and measurement - 5. Menus, nutrition, and recipes - 6. Building flavor, body, and texture - 7. Soups - 8. Sauces - 9. Vegetables, grains, and pasta - 10. Meat cookery - 11. Poultry cookery - 12. Fish and shellfish cookery - 13. Breakfast, beverages, and diary products - 14. Pantry production - 15. Hors D'oeuvres and food presentation - 16. The bakeshop - 17. Desserts.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 2, BayNo 6

 641.57 FOO (Browse shelf(Opens below)) 1 Available SCAFS,30003,03,RM 5000038249

1. Kitchen - 2. Sanitation and safety - 3. Prepreparation - 4. Cooking, equipment, and measurement - 5. Menus, nutrition, and recipes - 6. Building flavor, body, and texture - 7. Soups - 8. Sauces - 9. Vegetables, grains, and pasta - 10. Meat cookery - 11. Poultry cookery - 12. Fish and shellfish cookery - 13. Breakfast, beverages, and diary products - 14. Pantry production - 15. Hors D'oeuvres and food presentation - 16. The bakeshop - 17. Desserts.