Food for FiftyBook - 2006 | 12th ed.
Providing basic technical food production information to help food professionals and students, this work is for courses in Quantity Food Production and Food Service Management. It offers recipes applicable to most types of foodservices and explains the range of generally accepted procedures and techniques involved in quantity food preparation.
Publisher: Upper Saddle River, NJ : Pearson Prentice Hall, c2006.
Edition: 12th ed.
Branch Call Number: 641.57 M729
Characteristics: xix, 922 p. : ill. (some col.) ; 29 cm. + 1 CD-ROM (4 3/4 in.)