The Art of Nutritional Cooking, 3rd Edition

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9780130457011: The Art of Nutritional Cooking, 3rd Edition

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.

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The Art of Nutritional Cooking, 3rd Editionis both a guide and a tool for those interested in preparing healthy food. Offering streamlined coverage, it combines the science of nutrition with the art of cooking—logically progressing through the basics of nutrition to health and diet, to cooking techniques to menu planning and finally, sample recipes. This edition includes the latest nutritional guidelines, separate chapters on the building blocks of nutrition, and an emphasis on taste and flavoring. By exploring the possibilities of healthy cooking, it shows how to achieve quality in all areas of taste and customer satisfaction.  Anyone interested in healthy cooking.

From the Back Cover:

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.

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Book Description Pearson. PAPERBACK. Book Condition: New. 0130457019 BRAND NEW W/FAST SHIPPING! This item is: The Art of Nutritional Cooking, 3rd Ed., 2009, by Baskette, Michael, CEC, CCE, AAC^Painter, James; FORMAT: Paperback; ISBN: 9780130457011. Choose Expedited for fastest shipping! Our 98%+ rating proves our commitment! We cannot ship to PO Boxes/APO address. To avoid ordering the wrong item, please check your item's ISBN number!. Bookseller Inventory # P9780130457011

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Book Description Pearson Education (US), United States, 2008. Paperback. Book Condition: New. 3rd Revised edition. 272 x 208 mm. Language: English . Brand New Book. 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. Bookseller Inventory # BZV9780130457011

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Book Description Prentice Hall, 2008. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Table of Contents:1. Discovering Food and Nutrition2. Nutritional Guidelines3. Carbohydrates: The Energy Foods4. Protein: The Building Blocks5. Fats and Oils6. Vitamins and Phytochemicals7. Minerals and Other Nutrients8. Health and Diet9. Weight Control10. Serve Nutritionally Rich Foods through Proper Selection, Handling and Cooking11. The Mechanics of Taste12. The Natural Flavor of Foods13. Building Healthy Recipes14. Menu Planning: Adding Nutritional ChoicesAPPENDIX I: HEALTHY RECIPESAPPENDIX II: ANTHOLOGY OF MOST COMMONLY USED HERBS AND SPICESAPPENDIX III: A GENERAL CLASSIFICATION OF WINES. Bookseller Inventory # ABE_book_new_0130457019

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Book Description Prentice Hall, 2008. Paperback. Book Condition: Brand New. 3rd edition. 544 pages. 11.00x8.50x0.50 inches. In Stock. Bookseller Inventory # zk0130457019

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