Notice To All Users:All books of this website are for public. No files are hosted on our server, they are only indexed much like how Google, Yahoo, Bing, ect works. This site merely indexes content that is readily available all over the web. The hosting server or the administrator cannot be held responsible for the contents of any linked sites or any link contained in a linked site, or changes / updates to such sites. All materials on this website is strictly for Educational Purposes ONLY.
File Format | PDF
File Size | 7.54 MB
Pages | 804
Language | English
Category | Chef Kitchen
|
Description: THE
resource--for nearly 70 years--for students and professionals in quantity food
production and foodservice management. Exceptionally comprehensive, this
classic text/reference provides basic technical food production information;
offers a wealth of high-quality, standardized, quantity recipes applicable to
most types of foodservices; and clearly explains the full range of generally
accepted procedures and techniques involved in quantity food preparation. Very
contemporary in perspective, it provides a host of “new tools” for helping food
professionals and students meet quickly changing dining trends and satisfy the
expectations of today's customer.
|
Food for Fifty, 11e
Download | Free
