With colour photographs and detailed text on every cut of meat available, with this text you will learn what to look for, what names it goes by and its characteristics. The text al...
This text offers tips about restaurant management. It includes samples of menus, with special promotions, as well as techniques for controlling food production and costs. Franchisi...
Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award. Combining...
The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international soci...
The authors trace the food chain and show how it is affected by history, politics, natural events, lifestyles and eating habits. They look at how food is traded, the operations of ...
Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in th...
This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of foodpoisoning with practical example...
FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing information on the health, culture, food, and nutrition habits of the most common ethnic and r...
'What's In This Stuff?' reveals that many widely-used products contain a cocktail of cheap, poorly-tested chemicals that are implicated in long-term health problems. The book exami...
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