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

Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional

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

Globally, the food system and the relationship of the individual to that system, continues to change and grow in complexity. Eating is an everyday event that is