Food presentation for the professional /
Food presentation for the professional /
David A. Mizer ... [et al.].
- 3rd ed.
- New York : John Wiley, 2000.
- xxii, 549 p. : ill. ; 25 cm.
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.
0471251879
Food service.
Quantity cooking
641.57 / FOO
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.
0471251879
Food service.
Quantity cooking
641.57 / FOO