The art of nutritional cooking / Michael Baskette, James Painter.
Material type:
TextPublisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, [2009]Copyright date: ©2009Edition: Third editionDescription: ix, 326 pages, 16 unnumbered pages of plates : illustrations (some colour), maps (some colour) ; 28 cmContent type: - text
- unmediated
- volume
- 0130457019
- 9780130457011
- 641.5 22
- TX714 .B373 2009
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.5 BAS (Browse shelf(Opens below)) | 1 | Available | A455730B |
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| 641.5 ARM Sean Armstrong's kitchen / | 641.5 BAR The science of cooking / | 641.5 BAS The art of nutritional cooking / | 641.5 BAS The art of nutritional cooking / | 641.5 BEL Everyday epicurean : simple, stylish recipes for the New Zealand table / | 641.5 BES The Best of Art Culinaire : issues 15-30 / | 641.5 BIL Fine family cooking : Australia's original master chef / |
Includes bibliographical references and index.
1. Nutritional Awareness -- 2. Exploring the Past -- 3. Nutritional Guidelines -- 4. Health and Diet -- 5. Smell and Taste -- 6. Taste with Herbs and Spices -- 7. Natural Flavorings -- 8. Flavoring with Wines and Spirits -- 9. Cooking for Nutrition -- 10. Weight Control -- 11. The Food Label, Daily Values and Goals 2000 -- 12. The Vegetarian Diet -- 13. Menu Planning -- 14. Marketing Nutritional Menus -- 15. Breakfast Foods -- 16. Appetizers -- 17. Soups -- 18. Salads and Entremets -- 19. Vegetables, Legumes, Potatoes and Grains -- 20. Meat -- 21. Poultry -- 22. Seafood -- 23. Vegetarian Entrees -- 24. Desserts.
Machine converted from AACR2 source record.
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