Status
Call number
Call number
Reference - Culinary -- LAB
Publication
Prentice Hall College Div (1997), Edition: 1, Paperback, 447 pages
Description
Contains about 25,000 entries covering topics such as food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms and hospitality terms.
Physical description
447 p.; 9.9 inches