Introductory Foods by Marion Bennion
Introductory Foods
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Marion Bennion
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Introductory Foods

What's New in Culinary & Hospitality

Marion Bennion with Barbara Scheule

677 pages • first pub 1975 (editions)

nonfiction business economics food and drink travel informative medium-paced
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A market-leading introduction to all things food. Introductory Foods, 15/e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text...

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