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Missouri State University - Fall 2012 | ||
Section A | ||
 | Illustrated Guide to Food Preparation (11th Edition) by Margaret Mcwilliams Paperback, 408 Pages, Published 2012 ISBN-10: 0-13-273875-9 / 0132738759 ISBN-13: 978-0-13-273875-0 / 9780132738750 Uniting scientific and aesthetic principles with laboratory realities, students learn about the distinctive characteristics of a wide range of ingredients, and develop the skills and knowledge they need to cost-effectively create delicious and nourishing dishes. Reflecting society’s growing focus o | |