Practical Cookery ... Fourth Edition, Revised
Author: afterwards COX FRASER (Mary Evelyn Lugard)
Publisher:
Published: 1946
Total Pages: 273
ISBN-13:
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Author: afterwards COX FRASER (Mary Evelyn Lugard)
Publisher:
Published: 1946
Total Pages: 273
ISBN-13:
DOWNLOAD EBOOKAuthor: Ena M. Dods
Publisher:
Published: 1905
Total Pages: 174
ISBN-13:
DOWNLOAD EBOOKAuthor: John Campbell
Publisher:
Published: 2006
Total Pages: 0
ISBN-13: 9780340912355
DOWNLOAD EBOOKem>Advanced Practical Cookery, 4th edition, has been fully revised and updated to match the latest specifications at levels 3 and Foundation degrees . Now in paperback and with specially commissioned full colour photographs throughout, this essential resource for the highest training levels includes over 600 international recipes, all specifically tailored for the skilled craft student and chef. Examining new advanced units introduced by City & Guilds in detail, this new edition is also written and designed with the student reader in mind, and now includes nutrition and healthy eating advice, tips and essential kitchen advice. The contributions of executive chef and new co-author John Campbell also bring a unique industry focus to the content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike. Contemporary, accessible and above all practical, Advanced Practical Cookery, 4th edition, is the ideal ingredient for advanced food preparation and cooking techniques.
Author: NOURSE.
Publisher:
Published: 1821
Total Pages: 374
ISBN-13:
DOWNLOAD EBOOKAuthor: P.J. Fellows
Publisher: Elsevier
Published: 2009-06-22
Total Pages: 932
ISBN-13: 1845696344
DOWNLOAD EBOOKThe first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
Author: Pierre Blot
Publisher:
Published: 1875
Total Pages: 492
ISBN-13:
DOWNLOAD EBOOKAuthor: afterwards COX FRASER (Mary Evelyn Lugard)
Publisher:
Published: 1949
Total Pages: 302
ISBN-13:
DOWNLOAD EBOOKAuthor: afterwards COX FRASER (Mary Evelyn Lugard)
Publisher:
Published: 1960
Total Pages: 341
ISBN-13:
DOWNLOAD EBOOKAuthor: Pierre Blot
Publisher:
Published: 1868
Total Pages: 488
ISBN-13:
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