The art of nutritional cooking / Michael Baskette, James Painter
Material type:
TextPublisher: Upper Saddle River, New Jersey : Pearson/Prentice Hall, c2009Edition: Third editionDescription: ix, 326 pages, [16] p. of plates : illustrations (some color, maps (some color) ; 28 cmContent type: text Media type: unmediated Carrier type: vulomeISBN: 9780130457011; 0130457019; 9789810697969 [newsprint]Subject(s): Cooking | NutritionDDC classification: Online resources: Table of contents only | Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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College Library | 641.5 B29 2009 (Browse shelf) | Available | 3UCBL000005116 |
Includes appendices and index.
Contents: Chapter 1 Discovering food and nutrition -- Chapter 2 Nutritional guidelines -- Chapter 3 Carbohydrates -- Chapter 4 Proteins -- Chapter 5 Lipids: fats and oils -- Chapter 6 Vitamins -- Chapter 7 Minerals -- Chapter 8 Health and diet -- Chapter 9 Weight control -- Chapter 10 Serve nutritionally rich foods through proper selection, handling, and cooking -- Chapter 11 The mechanics of taste -- Chapter 12 The natural flavor of foods -- Chapter 13 Building recipes for healthier meals -- Chapter 14 Menu planning: adding nutritional choices
HRM
English
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