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Freezing & Drying

Charlotte Walker

出版	Chevron Chemical Company, 1984
主題	Cooking / GeneralTechnology & Engineering / Food Science / Food Packaging & Processing
ISBN	08972102719780897210270
URL	http://books.google.com.hk/books?id=_gDPuTRS9Q0C&hl=&source=gbs_api

註釋

Abstract: An instructional guide on the freezing and drying of foods covers most up-to-date methods and includes recipes as well. The first 5 chapters cover freezing techniques and recipes; the 6th chapter is a guide to drying foods, flavorings, and fragrant accents for home use. A section on smoke cooking in a covered barbecue or water smoker is also included. An index and metric chart are included. (kbc).