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Professional Chef's Techniques of Healthy Cooking

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ISBN-10: 0471332690

ISBN-13: 9780471332695

Edition: 2nd 2000 (Revised)

Authors: Culinary Institute of America Staff, Jennifer S. Armentrout, Graham Kerr

List price: $65.00
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Description:

This updated text offers tested nutrition theory and nutritional cooking. It contains 400 recipes and menu options ranging from appetisers to vegetable entrees and beverages with new chapters on flavour, nutritional analysis and labelling.
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Book details

List price: $65.00
Edition: 2nd
Copyright year: 2000
Publisher: John Wiley & Sons, Incorporated
Publication date: 2/18/2000
Binding: Hardcover
Pages: 656
Size: 8.50" wide x 11.00" long x 1.50" tall
Weight: 4.334
Language: English

Healthy Cooking
The Language of Nutrition
The Pyramids
The Principles of Healthy Cooking
The Elements of Flavor
Fruits and Vegetables, Grains and Legumes
Cooking with Less Fat
Moderating Salt
Sweeteners
Beverages
The Techniques of Healthy Cooking
Agricultural Issues in Ingredient Selection
Creating and Marketing Healthy Menus
Menu and Recipe Development
Analyzing the Nutrient Content of Recipes
Nutrition Labeling in Menus and Advertisements
Staff Training and Customer Communication
The Recipes
The Chef's Pantry
Sauces and Dressings
Appetizers
Salads
Soups
Meat
Poultry
Fish and Shellfish
Vegetable Entr�es
Sandwiches
Pizza
Pasta
Vegetable Sides
Grains
Potatoes
Legumes
Breakfast
Breads
Desserts
Beverages
Appendix
Sources for Nutritional Analysis
Bibliography
Cooking Glossary
Nutrition Glossary
Indexes