Produce: Identification, Fabrication, Utilization

The physical condition of the book is not fully detailed in the images, but it appears to be a hardcover edition with no visible library markings or inscriptions. The dust jacket's condition is not specified, suggesting the book is likely intended for professional or educational use.

"Produce: Identification, Fabrication, Utilization" by Brad Matthews and Paul Wigsten is a comprehensive guide published by Delmar, Cengage Learning in 2011. This hardcover edition is part of the Kitchen Pro Series, designed to educate culinary professionals and enthusiasts on the intricacies of produce. The book is published in Clifton Park, NY, and carries the ISBN 978-1-4354-0121-1. It covers essential topics such as identification, fabrication, and utilization of various produce, making it a valuable resource for both students and professionals in the culinary field. The authors, Matthews and Wigsten, are recognized experts, contributing their extensive knowledge to this educational volume. This edition is particularly useful for those seeking to deepen their understanding of produce in culinary arts. The book's condition is unknown, but it appears to be well-preserved, offering a practical and informative addition to any culinary library.