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| Full Title | Food Selection and Preparation: A Laboratory Manual 2nd Edition |
|---|---|
| Author(s) | Frank D. Conforti |
| Edition | 2nd Edition |
| ISBN | 9781118590300, 9780813814889, 9781118591802, 9781118591390, 9781118591710, 9781299158146 |
| Publisher | Wiley-Blackwell (STMS) |
| Format | PDF and EPUB |
Food Selection and Preparation: A Laboratory Manual, Second Edition guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. Students gain a working knowledge of the nature of ingredients and how they function in particular foods. New to this edition are over 50 additional recipes, which reflect the many tastes that influence todays palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance.
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