Professional healthy cooking / Sandy Kapoor.
Material type: TextPublisher: New York : Wiley, [1995]Copyright date: ©1995Description: xvii, 341 pages : illustrations ; 26 cmContent type:- text
- unmediated
- volume
- 0471538396
- 9780471538394
- 641.563
- TX820. K35 1995
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.563 KAP (Browse shelf(Opens below)) | 1 | Available | A251099B |
Includes indexes.
Introduction -- 1. Cut the Fat - Keep the Flavor -- 2. The Truth about Complex Carbohydrates -- 3. Get the Scoop on Sugar -- 4. Say Good-Bye to Sodium -- 5. The Power of Protein -- 6. Make Calories Count -- 7. Making Magic with Recipe Modifications -- Appendix 1: Substitutes to Reduce the Total and/or Saturated Fat and/or Cholesterol -- Appendix 2: Substitutes to Reduce Sodium/Salt -- Appendix 3: Substitutes to Increase Fiber -- Appendix 4: Substitutes to Reduce Calories or Add Nutrients or Increase Portion Size without Calories -- Appendix 5: Sample Answers to Chapter 1 Activities -- Appendix 6: Sample Answers to Chapter 2 Activities -- Appendix 7: Sample Answers to Chapter 4 Activities -- Appendix 8: Sample Answers to Chapter 5 Activities -- Appendix 9: Sample Answers to Chapter 6 Activities -- Recipe Index -- Subject Index.
Machine converted from AACR2 source record.
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