Guide to Produce Identification, Fabrication, and Utilization Matthew, Brad Primary Author Wigsten, Paul Primary Author mixed material bibliography USA Delmar Cengage Learning 2011 monographic en English

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366p. The definitive guide to selection, purchasing and fabricating produce for professional chefs, food service personnel, culinarians, and food enthusiasts. Provides practical and detailed information on product identification, seasonality, availability, storage, maturity and ripeness, taste and utilization tactics. Produce Kitchen Hospitality 641.39781435401211 Podomoro University Digital Library 641.3 Mat k 2014.12.0429 My Library 641.3 Mat k 2014.12.0430 My Library 641.3 Mat k Produce.jpg.jpg 183 2014-12-12 16:26:35 2018-02-13 14:48:54 machine generated