Food Preparation And Cooking
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Black Vocational, Technical, and Industrial Arts Education; Development and History
| Author | : Clyde W. Hall |
| Publisher | : American Technical Publishers |
| Total Pages | : 272 |
| Release | : 1973 |
| Genre | : Education |
| ISBN | : |
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Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.
Black Vocational, Technical, and Industrial Arts Education; Development and History Related Books
Language: en
Pages: 272
Pages: 272
Type: BOOK - Published: 1973 - Publisher: American Technical Publishers
Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.
Language: en
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Type: BOOK - Published: 2017-10-25 - Publisher: Phaidon Press
A whimsical read-aloud of delicious answers to ridiculous questions about what can — and cannot — be done in the kitchen! Food critic and author Joshua Davi
Language: en
Pages: 284
Pages: 284
Type: BOOK - Published: 1992 - Publisher:
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Type: BOOK - Published: 2000-05-22 - Publisher: Wiley-Interscience
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensa
Language: en
Pages: 454
Pages: 454
Type: BOOK - Published: 1996 - Publisher: Nelson Thornes
This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of
