Food Selection And Preparation: Fourth Edition

Sweetman, Marion Deyoe / MacKellar, Ingeborg

Edité par John Wiley & Sons, New York, New York, 1954

A propos de cet article

645 pages: 5.5 x 8.5 in.: KB#017083: Bookjacket / dustjacket now protected by a New Brodart Mylar Cover. Dustjacket is complete but is worn along edges. Boards and pages are clean, unmarked, bright, tightly bound and sharp cornered. Scarce, Out Of Print, Book. "The book begins with a five-fold basis for food appraisal: nutritive quality, digestibility, sanitary quality, palatability, and economy are all carefully examined. After considering the more important methods of food processing, the book discusses the structure of various foods and presents contemporary interpretations of the changes produced by the more important food processing techniques, as employed in the household or the factory. Seven chapters are devoted to the selection and preparation of foods classified according to the food plans of the Bureau of Human Nutrition and Home Economics.". N° de réf. du vendeur 017083

Détails bibliographiques

Titre : Food Selection And Preparation: Fourth ...

Éditeur : John Wiley & Sons, New York, New York

Date d'édition : 1954

Reliure : Hard Cover

Etat : Fine

Etat de la jaquette : Very Good Dust Jacket

Edition : Fourth Edition: First Printing.