This definitive text on the career ladder for professional cooking in America explains the disciplines and attributes needed to reach the chef level in the world of cuisine. It follows the American Culinary Federation¿s guidelines on profess... Manufacturer: Prentice Hall
Microstructural Principles of Food Processing Engineering (Food Engineering Series) An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The ... Manufacturer: Springer
$160.73 - $175.00
World Vegetables: Principles, Production and Nutritive Values Completely revised and updated, this wide-ranging, comprehensive treatise examines the many different aspects of vegetables from an international perspective. This logically organized text, filled with numerous illustrations, photographs, and tab... Manufacturer: Springer
The Big Book of Preserving the Harvest New techniques for canning, drying, freezing, juicing, pickling, and storing fresh, in-season foods. Manufacturer: Storey Publishing
Baking