| Publication |
Prentice Hall, 1988.
|
| Description |
652pBlue Spine
|
| Summary/Abstract |
Discusses about the different kinds of food, their nutritional values, their impact on health, and the variety of food available in different cultures around the world.
|
| Contents |
Food and your world
-Decisions about food
-Technology and choices
The language of meals
-Daily food choices
-Food and good health
-Influences on planning
Food management
-The kitchen
-Appliances, equipments and tools
-Food buying
-The recipe
-Microwave cookery
-Table service
The world of cookery
-Spices, herbs and garnishes
-Fruits
-Grains
-Milk
-Cheese
-Eggs
-Meats
-Poultry
-Fish
-Vegetables
-Soups and casseroles
-Salads
-Quick breads
-Yeast breads
-Beverages
-Fats and oils
-Cakes and frostings
-Cookies and pastry
-Food preservation
Food around the world
-Foreign foods
-Regional foods of America
Looking ahead
-Opportunities
References
|
| Standard Number |
0139655344 Hb.
|