Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms,

With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensa

Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food

Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparati