Techniques of healthy cooking / The Culinary Institute of America.
Material type: TextPublisher: Hoboken, N.J. : John Wiley, [2008]Copyright date: ©2008Description: xv, 578 pages : colour illustrations ; 29 cmContent type:- text
- unmediated
- volume
- 0470052325
- 9780470052327
- 641.57 22
- TX820 .T384 2008
Contents:
A healthy diet -- Healthy ingredients -- The techniques of healthy cooking -- Developing healthy recipes and menus -- Soups, salads, and appetizers -- Main dishes for lunches and dinners -- Side dishes -- Breakfast and beverages -- Baked goods and desserts -- Chef's pantry.
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.57 TEC (Browse shelf(Opens below)) | 1 | Available | A400992B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.57 PRO The professional chef's techniques of healthy cooking / | 641.57 PRO The professional chef / | 641.57 SCH Chef's book of formulas, yields, and sizes / | 641.57 TEC Techniques of healthy cooking / | 641.572 COO Cool restaurants : the cookbook. | 641.572 FUL The chef's compendium of professional recipes / | 641.572 WEN Wenzel's menu maker. |
Includes bibliographical references (pages 547-548) and index.
A healthy diet -- Healthy ingredients -- The techniques of healthy cooking -- Developing healthy recipes and menus -- Soups, salads, and appetizers -- Main dishes for lunches and dinners -- Side dishes -- Breakfast and beverages -- Baked goods and desserts -- Chef's pantry.
Machine converted from AACR2 source record.
There are no comments on this title.
Log in to your account to post a comment.