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Food Preparation for the Professional / David A. Mizer, Mary Porter, Beth Sonnier El Centro College.
LIBRA - Rare TX820 .M55 1987 Klavans copy
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- Format:
- Book
- Author/Creator:
- Mizer, David A.
- Porter, Mary, author.
- Sonnier, Beth, author.
- Language:
- English
- Subjects (All):
- Quantity cooking.
- Genre:
- Circular 14 titles.
- Penn Provenance:
- Klavans, Nancy (donor)
- Physical Description:
- xvi, [2], 526 pages : illustrations ; 24 cm
- Edition:
- 2nd ed.
- Place of Publication:
- New York : John Wiley & Sons, 1987.
- Contents:
- The Kitchen
- Sanitation and Safety
- Preparation
- Cooking
- Recipes and Measurement
- Building Flavor, Body and Texture
- Soups
- Sauces
- Vegetables, Rice, Pasta
- Fish Cookery
- Poultry Cookery
- Meat Cookery
- Breakfast and Brunch
- Pantry Production
- The Bakeshop
- Desserts
- Out of the Lab and into Production
- Planning and Presenting the Meal.
- Notes:
- Cover and interior design: Dawn L. Stanley. Text illustration: Marilyn MacGregor.
- "Presenting ... Over 200 recipes, All phases of food preparation, All of the major raw food categories, All of the basic principles, methods, and techniques of cooking for quantity production, Plus--hundreds of tips on safe handling, storing, building of flavor, body and texture, visual presentation, on-job production, menu planning and more!"--Dust jacket.
- Includes bibliographical references (pages 513-515).
- Includes indexes.
- Local Notes:
- Klavans Collection copy presented to the Penn Libraries by Nancy Klavans in 2016.
- Klavans copy has dust jacket retained.
- ISBN:
- 0471883034
- 9780471883036
- 0471850012 (cloth) :
- 9780471850014
- OCLC:
- 14272747
- Online:
- Contributor biographical information
- Publisher description
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