Food Selection And Preparation: Fourth Edition

Sweetman, Marion Deyoe / MacKellar, Ingeborg

Published by John Wiley & Sons, New York, New York, 1954

About this Item

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.".

Seller Inventory # 017083

Bibliographic Details

• Title: Food Selection And Preparation: Fourth Edition
• Publisher: John Wiley & Sons, New York, New York
• Publication Date: 1954
• Binding: Hard Cover
• Edition: Fourth Edition: First Printing.
• Condition: Fine
• Dust Jacket Condition: Very Good Dust Jacket
• Seller catalogs:
  • * RECENT ACQUISITIONS
  • COOKING::Methods::Professional