| 000 | 02125cam a2200433 a 4500 | ||
|---|---|---|---|
| 001 | 15358474 | ||
| 003 | OSt | ||
| 005 | 20150812161723.0 | ||
| 008 | 080708s2009 njuabf b 001 0 eng | ||
| 010 | _a 2008030145 | ||
| 020 | _a9780130457011 | ||
| 020 | _a0130457019 | ||
| 020 | _a9789810697969 [newsprint] | ||
| 040 |
_aDLC _cDLC _dYDX _dBTCTA _dBAKER _dYDXCP _dDLC |
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| 082 | 0 | 0 | _222 |
| 100 | 1 | _aBaskette, Michael | |
| 245 | 1 | 4 |
_aThe art of nutritional cooking / _cMichael Baskette, James Painter |
| 250 | _aThird edition | ||
| 260 |
_aUpper Saddle River, New Jersey : _bPearson/Prentice Hall, _cc2009 |
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| 300 |
_aix, 326 pages, [16] p. of plates : _billustrations (some color, maps (some color) ; _c28 cm. |
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| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated |
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| 338 |
_2rdacarrier _avulome |
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| 504 | _aIncludes appendices and index. | ||
| 505 | _aContents: 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 | ||
| 541 |
_xRene Osorno _yHRM and Tourism _zHRM |
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| 546 | _aEnglish | ||
| 650 | 0 | _aCooking. | |
| 650 | 0 | _aNutrition. | |
| 700 | 1 |
_aPainter, James _cPhD. |
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| 856 | 4 | 1 |
_3Table of contents only _uhttp://www.loc.gov/catdir/toc/ecip0823/2008030145.html |
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
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| 942 |
_2ddc _cBK |
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| 998 |
_cMj [new] _d11/07/2014 |
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| 999 |
_c2296 _d2296 |
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