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Publication Date: 2005
Publisher: Prentice Hall PTR
This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the "Illustrated Guide to Food Preparation" is essential for those studying food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers. Presents a broad selection of recipes -- introducing 2-3 recipes for most of the laboratory sessions -- covering these categories: laboratory basics; vegetables; fruits; salads and salad dressings; starch and cereal cookery; milk and cheese; meats, poultry, and fish; egg cookery; breads; cakes and cookies; pies; sugar cookery; beverages; gelatin; meal management; and food preservation. For those in food science, dietetics, and nutrition careers.McWilliams, Margaret is the author of 'Illustrated Guide To Food Preparation ', published 2005 under ISBN 9780130394859 and ISBN 0130394858.
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