000			03526cam a22004334i 4500
005			20221101185209.0
008			981204s2000 nyua b 001 0 eng d
010			_a 98052145
011			_aBIB MATCHES WORLDCAT
020			_a0471332690 _qcloth (alk. paper)
020			_a9780471332695 _qcloth (alk. paper)
035			_a(ATU)b10155612
035			_a(OCoLC)40467376
040			_aDLC _beng _erda _cDLC _dUKM _dBAKER _dBTCTA _dYDXCP _dMUQ _dOCLCQ _dATU
042			_apcc
050	0	4	_aTX820 _b.P75 2000
082	0	0	_a641.57 _221
245	0	4	_aThe professional chef's techniques of healthy cooking / _cby the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.
250			_aSecond edition.
264		1	_aNew York : _bWiley, _c[2000]
264		4	_c©2000
300			_axxi, 634 pages : _bcolour illustrations ; _c28 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (page 604) and index.
505	0	0	_tHealthy Cooking 101 -- _tThe Language of Nutrition -- _tThe Pyramids -- _tThe Principles of Healthy Cooking -- _tThe Elements of Flavor -- _tFruits and Vegetables, Grains and Legumes -- _tCooking with Less Fat -- _tModerating Salt -- _tSweeteners -- _tBeverages -- _tThe Techniques of Healthy Cooking -- _tAgricultural Issues in Ingredient Selection -- _tCreating and Marketing Healthy Menus -- _tMenu and Recipe Development -- _tAnalyzing the Nutrient Content of Recipes -- _tNutrition Labeling in Menus and Advertisements -- _tStaff Training and Customer Communication -- _tThe Recipes -- _tThe Chef's Pantry -- _tSauces and Dressings -- _tAppetizers -- _tSalads -- _tSoups -- _tMeat -- _tPoultry -- _tFish and Shellfish -- _tVegetable Entrees -- _tSandwiches -- _tPizza -- _tPasta -- _tVegetable Sides -- _tGrains -- _tPotatoes -- _tLegumes -- _tBreakfast -- _tBreads -- _tDesserts -- _tBeverages.
520			_a""Once again, The Culinary Institute of America has compiled a wealth of information and stunning recipes that are flavorful and innovative. This book will be a valuable addition to any kitchen library. The fact that the recipes are healthy is almost irrelevant. Get cooking!" -Waldy Malouf, Chef/Restaurateur, Beacon; ; ; I've been publicly searching for the best of taste and the best of health for the past 25 years. The book you are now holding has the potential to change the way people eat. The Professional Chef's(r) Techniques of Healthy Cooking hasn't got one ounce of padding!"; ; ; -Graham Kerr, International Culinary Consultant; ; ; The book takes a marvelous, sane approach to cooking, blending the joys of cooking with a well-informed approach to new thinking about food ingredients, many of which were all-but-unheard-of items only a few years ago but with which we have become widely familiar."; ; ; -Craig Claiborne, from the Foreword to the First Edition"--Publisher description.
588			_aMachine converted from AACR2 source record.
650		0	_aQuantity cooking _9323051
650		0	_aNutrition. _9321553
700	1		_aArmentrout, Jennifer S. _91038880
710	2		_aCulinary Institute of America _9312155
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley042/98052145.html
907			_a.b10155612 _b10-06-19 _c27-10-15
942			_cB
945			_a641.57 PRO _g1 _iA246832B _j0 _lcmain _o- _p$131.29 _q- _r- _s- _t0 _u18 _v1 _w1 _x0 _y.i10392920 _z28-10-15
998			_a(2)b _a(2)c _b20-03-18 _cm _da _feng _gnyu _h4
999			_c1108178 _d1108178