Items related to Quantity Foods Lab Manual: University of Central Florida
217 pages/spiral bound book. Contents include: labs on knife cuts and stocks, soups and sauces, roasting, grilling, baking, broiling, vegetable and salads, sauteing, pan frying and deep frying, breakfast cookery, steaming and submersion cooking braining and stewing, also includes some additional recipes from Professional chef, (7th edition), culinary institute of America.
"synopsis" may belong to another edition of this title.
- PublisherWiley Custom Services
- Publication date2007
- ISBN 10 0470098848
- ISBN 13 9780470098844
- BindingSpiral-bound
- Edition number2
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