Introductory Foods 15th Edition

Discover the essential guide to nutrition and culinary arts with ‘Introductory Foods, 15th Edition’ by Barbara Scheule, Ph.D., RDN, and Amanda Frye, MS, RDN. This comprehensive textbook offers an engaging blend of theory and practical application, making it ideal for both students and culinary professionals. With its updated content, the book explores new food trends, safety practices, and the science behind food preparation. Enhanced with vibrant illustrations and real-world examples, it encourages critical thinking and creativity in the kitchen. Elevate your understanding of food science and culinary skills with this indispensable resource from Pearson.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.