Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms,

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

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

A whimsical read-aloud of delicious answers to ridiculous questions about what can — and cannot — be done in the kitchen! Food critic and author Joshua Davi

Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into mo