Foods and Principles of Cookery

By: Fitch, Natalie K. And Francis, Charlotte A.

Price: $30.00

Quantity: 1 available


Blue cloth with attractive silver cover and spine lettering. Preface states, "This book is intended for student use as a text in a first course in foods on the college level", especially with regard to principles underlying all aspects of food preparation, such as the selection of food, the technics concerned with its handling and preparation, cookery, preservation, storage, and so forth. Library stamp on FFEP, two on title page, and one on bottom edge.P.O.N. Despite such marks, the book is very good, clean, and sound. 406 pp.

Title: Foods and Principles of Cookery

Author Name: Fitch, Natalie K. And Francis, Charlotte A.

Categories: Food,

Edition: Eighth Printing

Publisher: Englewood Cliffs, N.J., Prentice-Hall: 1961

Binding: Original Cloth

Book Condition: Good

Jacket Condition: No Jacket

Type: Ex-Library

Size: 8vo - over 7¾" - 9¾" tall

Seller ID: 000047

Keywords: Food. Cooking NOISBN