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

Completely revised and updated? the definitive text on foodpreparation for the foodservice manager. A comprehensive working knowledge of the principles, skills,

The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professi

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