The Art of Nutritional Cooking
2nd Edition
Published on 28. February 1998
Book
Paperback/Softback
405 pages
978-0-13-754417-2 (ISBN)
Description
This unique text combines the experience of a professional chef with the expertise of a registered dietitian, offering readers a valuable guidebook/resource tool for preparing healthy food. The science of nutrition and the art of cooking are fully integrated to illustrate the infinite possibilities of healthy cooking that achieves quality in all areas of taste and customer satisfaction. A refreshing emphasis is placed on the taste, and composition of nutritionally prepared foods.
More details
Edition
2nd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 255 mm
Width: 205 mm
Thickness: 15 mm
Weight
756 gr
ISBN-13
978-0-13-754417-2 (9780137544172)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Michael Baskette | James Painter | Milton Stokes
The Art of Nutritional Cooking
Book
03/2009
3rd Edition
Pearson
€152.26
Article is exhausted; no reprint
Content
1. Nutritional Awareness.
2. Exploring the Past.
3. Nutritional Guidelines.
4. Health and Diet.
5. Smell and Taste.
6. Taste with Herbs and Spices.
7. Natural Flavorings.
8. Flavoring with Wines and Spirits.
9. Cooking for Nutrition.
10. Weight Control.
11. The Food Label, Daily Values and Goals 2000.
12. The Vegetarian Diet.
13. Menu Planning.
14. Marketing Nutritional Menus.
15. Breakfast Foods.
16. Appetizers.
17. Soups.
18. Salads and Entremets.
19. Vegetables, Legumes, Potatoes and Grains.
20. Meat.
21. Poultry.
22. Seafood.
23. Vegetarian Entrees.
24. Desserts.
2. Exploring the Past.
3. Nutritional Guidelines.
4. Health and Diet.
5. Smell and Taste.
6. Taste with Herbs and Spices.
7. Natural Flavorings.
8. Flavoring with Wines and Spirits.
9. Cooking for Nutrition.
10. Weight Control.
11. The Food Label, Daily Values and Goals 2000.
12. The Vegetarian Diet.
13. Menu Planning.
14. Marketing Nutritional Menus.
15. Breakfast Foods.
16. Appetizers.
17. Soups.
18. Salads and Entremets.
19. Vegetables, Legumes, Potatoes and Grains.
20. Meat.
21. Poultry.
22. Seafood.
23. Vegetarian Entrees.
24. Desserts.