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THE resource--for nearly 70 years?this exceptionally comprehensive book/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. Very contemporary in perspective, it provides a host of ?new tools? for helping food professionals meet quickly changing dining trends and satisfy the expectations of today's customer. Approximately seventy recipes?organized according to menu categories and applicable to all types of foodservices. Recipes are easily adaptable to incorporate new recipe ideas and presentations, and suggestions are given for many variations of the basic recipes. Includes information on menu planning; yield adjustment procedures; marinades, rubs and seasonings; planning and serving special meals (including buffets); temperature guidelines and safe food handling standards; as well as food customs of different religions. For foodservice managers and food production professionals in commercial kitchens.
Dall'editore: For sixty years, for thousands of students, this excellent quantity food production book has carried on a tradition of clearly explaining the full range of procedures and techniques involved in large-scale food preparation. In the Tenth Edition, the tradition continues with coverage expanded to reflect trends in tastes, the growing interest in nutritional values, and the increased call for catering and party service by food service organizations. In addition to basic information, guidelines, and generally accepted methods of food preparation, Food for Fifty, Tenth Edition, includes over 400 fully-tested recipes for everything from main dishes to desserts, plus formulas for staples, guidelines for menu planning, roasting and cooking timetables, specifics of food quality standards, service requirements and table setting diagrams, wine selection guidelines, and recipe/measurement conversion tables.
Condizione libro: New
Descrizione libro Macmillan, New York, 1997. Hardcover. Condizione libro: Good. Ninth Edition. Ex-library from an academic library with the usual stickers and stamps. Light shelf wear. Bumping and rubbing to corners. Small tearing to spine end. Tightly bound with no other interior markings. No dust jacket. Codice libro della libreria PASTPAGE086121I
Descrizione libro Macmillan Pub Co, 1992. Textbook Binding. Condizione libro: Used: Very Good. Codice libro della libreria SONG0024103411
Descrizione libro Macmillan Pub Co, 1992. Condizione libro: Used. This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Codice libro della libreria ABE_book_usedgood_0024103411
Descrizione libro Macmillan Pub Co. Textbook Binding. Condizione libro: Fair. Dust Cover Missing. Codice libro della libreria G0024103411I5N01
Descrizione libro Condizione libro: Acceptable. Book Condition: Acceptable. Codice libro della libreria 97800241034135.0
Descrizione libro Macmillan Pub Co 1992-10-01, 1992. Textbook Binding. Condizione libro: good. 9. 0024103411. Codice libro della libreria 508533
Descrizione libro Condizione libro: Good. Food for Fifty: 9th edition. Codice libro della libreria SKU0570816
Descrizione libro Paperback. Condizione libro: As New. Book in LIKE NEW condition. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Codice libro della libreria 0024103411LNA
Descrizione libro Paperback. Condizione libro: Very Good. Used book in VERY GOOD condition. Tight Spine, Cover shows minor wear. Minor markings and highlights inside the book. Text Only. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Codice libro della libreria 0024103411VGA
Descrizione libro Macmillan Pub Co, 1992. Textbook Binding. Condizione libro: Used: Good. We ship International with Tracking Number! May not contain Access Codes or Supplements. Buy with confidence, excellent customer service! j. Codice libro della libreria 0024103411D