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Art of Nutritional Cooking by Michael Baskette and Eleanor M. Mainella (1998, Trade Paperback)

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The Art of Nutritional Cooking by Michael Baskette; Eleanor Mainella Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less

About this product

Product Identifiers

PublisherPrentice Hall PTR

ISBN-100137544170

ISBN-139780137544172

eBay Product ID (ePID)522949

Product Key Features

Edition2

Book TitleArt of Nutritional Cooking

Number of Pages405 Pages

LanguageEnglish

TopicNutrition, Methods / General, General

Publication Year1998

IllustratorYes

GenreCooking, Medical

AuthorMichael Baskette, Eleanor M. Mainella

FormatTrade Paperback

Dimensions

Item Height0.6 in

Item Weight26.7 Oz

Item Length10 in

Item Width8.1 in

Additional Product Features

Intended AudienceTrade

LCCN98-018834

TitleLeadingThe

Dewey Edition21

Dewey Decimal641.5

Table Of Content1. 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.

SynopsisNew 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, This unique text 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., 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.

LC Classification NumberTX714.B373 1999