Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.

Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparati

With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensa

How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These fo