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The art of nutritional cooking

Author: Michael Baskette; James Painter, PhD.
Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, ©2009.
Edition/Format:   Print book : English : 3rd edView all editions and formats
Summary:

This updated edition is both a guide and a tool for those interested in preparing healthy food. Offering streamlined coverage, the work combines the science of nutrition with the art of  Read more...

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Michael Baskette; James Painter, PhD.
ISBN: 9780130457011 0130457019
OCLC Number: 144558036
Description: ix, 326 pages, [16] pages of plates : illustrations (some color), maps (some color) ; 28 cm
Contents: 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.
Responsibility: Michael Baskette, James Painter.
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