| Document Type
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BL
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| Record Number
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583497
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| Doc. No
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GBB348971b412716
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| Title & Author
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Techniques of healthy cooking /\ the Culinary Institute of America.
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| Edition Statement
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Fourth edition.
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| Page. NO
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xv, 560 pages :: color illustrations ;; 29 cm
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| ISBN
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9780470635438 (cloth : acid-free paper)
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: 0470635436 (cloth : acid-free paper)
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| Bibliographies/Indexes
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Includes bibliographical references (p. 515-516) and index.
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| Contents
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Healthy eating patterns -- Healthy ingredients -- The techniques -- Developing healthy recipes and menus -- Soups, salads, and appetizers -- Main dishes for lunches and dinners -- Side dishes -- Breakfasts and beverages -- Baked goods and desserts -- Chef's pantry.
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| Abstract
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The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients.
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| Subject
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Quantity cooking.
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| Subject
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Nutrition.
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| Subject
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Menus.
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| Dewey Classification
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641.5/637
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| LC Classification
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TX820.T384 2013
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| Added Entry
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Culinary Institute of America.
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