Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization

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Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization

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.

Statement of Responsibility

Author(s)

Matthew, Brad - Personal Name
Wigsten, Paul - Personal Name

Edition

Call Number

641.3 Mat k

ISBN/ISSN

9781435401211

Subject(s)

Hospitality
Kitchen
Produce

Classification

641.3

Series Title

GMD

Text

Language

English

Publisher

Delmar Cengage Learning

Publishing Year

2011

Publishing Place

USA

Collation

366p.

Specific Detail Info

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