Fundamentals of Professional Food Preparation
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Fundamentals of Professional Food Preparation by Donald V Laconi
A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions.Donald V. Laconi is the author of Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook, published by Wiley.
| SKU | Unavailable |
| ISBN 13 | 9780471595236 |
| ISBN 10 | 0471595233 |
| Title | Fundamentals of Professional Food Preparation |
| Author | Donald V Laconi |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | John Wiley & Sons Inc |
| Year published | 1995-03-08 |
| Number of pages | 216 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |