Professional Healthy Cooking

This textbook and professional reference on cooking a healthy cuisine analyzes basic nutritional theory for culinary students and professionals. It demonstrates how to modify recipes to reduce fat, cholesterol, sodium and calories, and how to increase fibre and nutrients.

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This textbook and professional reference on cooking a healthy cuisine analyzes basic nutritional theory for culinary students and professionals. Demonstrating how to modify recipes to reduce fat, cholesterol, sodium and calories, and how to increase fibre and nutrients, the text and recipes emphasize that healthy food can be delicious and beautifully presented. Organized by food group, it also includes techniques for preparation.