Food Selection And Preparation: Fourth Edition

Sweetman, Marion Deyoe / MacKellar, Ingeborg

Editore: John Wiley & Sons, New York, New York, 1954

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645 pages: 5.5 x 8.5 in.: KB#017083: Bookjacket / dustjacket now protected by a New Brodart Mylar Cover. Dustjacket is complete but is worn along edges. Boards and pages are clean, unmarked, bright, tightly bound and sharp cornered. Scarce, Out Of Print, Book. "The book begins with a five-fold basis for food appraisal: nutritive quality, digestibility, sanitary quality, palatability, and economy are all carefully examined. After considering the more important methods of food processing, the book discusses the structure of various foods and presents contemporary interpretations of the changes produced by the more important food processing techniques, as employed in the household or the factory. Seven chapters are devoted to the selection and preparation of foods classified according to the food plans of the Bureau of Human Nutrition and Home Economics.".

Codice articolo 017083

Dati bibliografici

• Titolo: Food Selection And Preparation: Fourth Edition
• Editore: John Wiley & Sons, New York, New York
• Data di pubblicazione: 1954
• Rilegatura: Hard Cover
• Edizione: Fourth Edition: First Printing.
• Condizione: Fine
• Condizione della sovraccoperta: Very Good Dust Jacket
• Cataloghi dei venditori:
  • * RECENT ACQUISITIONS
  • COOKING::Methods::Professional