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Author: afterwards COX FRASER (Mary Evelyn Lugard)
Publisher:
ISBN:
Category :
Languages : en
Pages : 273
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Book Description
Author: afterwards COX FRASER (Mary Evelyn Lugard)
Publisher:
ISBN:
Category :
Languages : en
Pages : 273
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Book Description
Author: Ena M. Dods
Publisher:
ISBN:
Category :
Languages : en
Pages : 174
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Book Description
Author: John Campbell
Publisher:
ISBN: 9780340912355
Category : Cookery
Languages : en
Pages : 0
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Book Description
em>Advanced Practical Cookery, 4th edition, has been fully revised and updated to match the latest specifications at levels 3 and Foundation degrees . Now in paperback and with specially commissioned full colour photographs throughout, this essential resource for the highest training levels includes over 600 international recipes, all specifically tailored for the skilled craft student and chef. Examining new advanced units introduced by City & Guilds in detail, this new edition is also written and designed with the student reader in mind, and now includes nutrition and healthy eating advice, tips and essential kitchen advice. The contributions of executive chef and new co-author John Campbell also bring a unique industry focus to the content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike. Contemporary, accessible and above all practical, Advanced Practical Cookery, 4th edition, is the ideal ingredient for advanced food preparation and cooking techniques.
Author: NOURSE.
Publisher:
ISBN:
Category :
Languages : en
Pages : 374
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 268
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Book Description
Author: Pierre Blot
Publisher:
ISBN:
Category : Cooking, French
Languages : en
Pages : 492
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Book Description
Author: P.J. Fellows
Publisher: Elsevier
ISBN: 1845696344
Category : Technology & Engineering
Languages : en
Pages : 932
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Book Description
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics
Author: afterwards COX FRASER (Mary Evelyn Lugard)
Publisher:
ISBN:
Category :
Languages : en
Pages : 341
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Book Description
Author: Victor Ceserani
Publisher: John Wiley & Sons Incorporated
ISBN: 9780470233511
Category : Cooking
Languages : en
Pages : 570
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Book Description
This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.
Author: Pierre Blot
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 488
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Book Description
