Introductory foods / Marion Bennion, Barbara Scheule.

Format:

Book

Author/Creator:

Bennion, Marion, 1925-

Contributor:

Scheule, Barbara.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Food.

Cooking.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xii, 730 pages, xvi plates of plates : illustrations (some color) ; 27 cm

Edition:

Eleventh edition.

Place of Publication:

Upper Saddle River, N.J. : Prentice Hall, [2000]

Summary:

Written for the novice, this book provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part of the book covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. For anyone in the foodservice or hospitality fields, including food scientists, foodservice managers, dieticians, and extension agents.

Notes:

Includes bibliographical references and index.

Local Notes:

Blank Collection copy has bookplate of Chef Fritz Blank.

ISBN:

013923988X

9780139239885

OCLC:

41320188