Art of Nutritional Cooking / Edition 3

Art of Nutritional Cooking / Edition 3

by Michael Baskette, James Painter, Eleanor M. Mainella, Milton Stokes
     
 

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ISBN-10: 0130457019

ISBN-13: 9780130457011

Pub. Date: 10/14/2008

Publisher: Pearson

Completely updated in a new edition. this unique book 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

Overview

Completely updated in a new edition. this unique book 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.

Product Details

ISBN-13:
9780130457011
Publisher:
Pearson
Publication date:
10/14/2008
Series:
Alternative eText Formats Series
Edition description:
New Edition
Pages:
336
Product dimensions:
8.20(w) x 10.80(h) x 0.60(d)

Table of Contents

Table of Contents:

1. Discovering Food and Nutrition

2. Nutritional Guidelines

3. Carbohydrates: The Energy Foods

4. Protein: The Building Blocks

5. Fats and Oils

6. Vitamins and Phytochemicals

7. Minerals and Other Nutrients

8. Health and Diet

9. Weight Control

10. Serve Nutritionally Rich Foods through Proper Selection, Handling and Cooking

11. The Mechanics of Taste

12. The Natural Flavor of Foods

13. Building Healthy Recipes

14. Menu Planning: Adding Nutritional Choices

APPENDIX I: HEALTHY RECIPES

APPENDIX II: ANTHOLOGY OF MOST COMMONLY USED HERBS AND SPICES

APPENDIX III: A GENERAL CLASSIFICATION OF WINES

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