The Art of Nutritional Cooking

Michael Baskette, James Painter, Milton Stokes (Autoren)

Buch | Softcover

336 Seiten

2009 | 3rd edition
Pearson (Verlag)
978-0-13-045701-1 (ISBN)

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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.

Table of Contents:

1.      Discovering Food and Nutrition

2.      Nutritional Guidelines

3.      Carbohydrates: The Energy Foods

4.      Protein: The Building Blocks

5.      Fats and Oils

6.      Vitamins and Phytochemicals

7.      Minerals and Other Nutrients

8.      Health and Diet

9.      Weight Control

10. Serve Nutritionally Rich Foods through Proper Selection, Handling and Cooking

11. The Mechanics of Taste

12. The Natural Flavor of Foods

13. Building Healthy Recipes

14. Menu Planning: Adding Nutritional Choices

APPENDIX I: HEALTHY RECIPES

APPENDIX II: ANTHOLOGY OF MOST COMMONLY USED HERBS AND SPICES

APPENDIX III: A GENERAL CLASSIFICATION OF WINES

Erscheint lt. Verlag	27.3.2009
Sprache	englisch
Maße	210 x 274 mm
Gewicht	702 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
ISBN-10	0-13-045701-9 / 0130457019
ISBN-13	978-0-13-045701-1 / 9780130457011
Zustand	Neuware