The Art of Nutritional Cooking

Paperback | September 30, 2008

byMichael Baskette, James Painter, Milton Stokes

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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.

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From the Publisher

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 ...

From the Jacket

The Art of Nutritional Cooking, 3rd Editionis both a guide and a tool for those interested in preparing healthy food. Offering streamlined coverage, it combines the science of nutrition with the art of cooking—logically progressing through the basics of nutrition to health and diet, to cooking techniques to menu planning and finally, s...

Format:PaperbackDimensions:336 pages, 10.83 × 8.28 × 0.78 inPublished:September 30, 2008Publisher:Pearson EducationLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0130457019

ISBN - 13:9780130457011

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Table of Contents

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