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.
New edition of a guide to understanding how to create and preserve good taste while preparing healthy foods. Stressing moderation, variety and balance, topics include a brief history of foods, nutrients and their effect on health, the new food pyramid, the nature of smell and taste, herbs and spices, vegetarianism, marketing a nutritional program, and 180-plus recipes with nutritional analysis. Annotation c. by Book News, Inc., Portland, Or.