Baskette, Michael, <br/><br/>
The art of nutritional cooking / 
Michael Baskette, James Painter. 
 - Third edition. 
 - ix, 326 pages, 16 unnumbered pages of plates :  illustrations (some colour), maps (some colour) ;  28 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> Nutritional Awareness --  Exploring the Past --  Nutritional Guidelines --  Health and Diet --  Smell and Taste --  Taste with Herbs and Spices --  Natural Flavorings --  Flavoring with Wines and Spirits --  Cooking for Nutrition --  Weight Control --  The Food Label, Daily Values and Goals 2000 --  The Vegetarian Diet --  Menu Planning --  Marketing Nutritional Menus --  Breakfast Foods --  Appetizers --  Soups --  Salads and Entremets --  Vegetables, Legumes, Potatoes and Grains --  Meat --  Poultry --  Seafood --  Vegetarian Entrees --  Desserts.  1.  2.  3.  4.  5.  6.  7.  8.  9.  10.  11.  12.  13.  14.  15.  16.  17.  18.  19.  20.  21.  22.  23.  24. 
<br/><br/><label>ISBN: </label>0130457019 9780130457011 
<br/><br/><label>LCCN: </label>2008030145 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking.<br/>Nutrition.
<br/><br/><label>LC Class. No.: </label>TX714  / .B373 2009 
<br/><br/><label>Dewey Class. No.: </label>641.5