Techniques of healthy cooking / Culinary Institute of America.
Material type: TextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2007.Edition: 3rd., professional edDescription: 576 pISBN:- 9780470052327 (hbk.) :
- 9780470052327 (hbk.) :
- Professional chef's techniques of healthy cooking
- 641.57 CUL
- TX820
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.57 CUL (Browse shelf(Opens below)) | 1 | Available | 209137 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.57 CUL (Browse shelf(Opens below)) | 1 | Available | 209138 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.57 CUL (Browse shelf(Opens below)) | 1 | Available | 209135 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.57 CUL (Browse shelf(Opens below)) | 1 | Available | 209136 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.57 CUL (Browse shelf(Opens below)) | 1 | Available | 209134 |
Previous ed.: published as The professional chef's techniques of healthy cooking. 2000.
Includes bibliographical references and index.
1.A health diet -- 2.Healthy ingredients -- 3.The techniques of healthy cooking -- 4.Developing healthy recipes and menus -- 5.Soups, salads, and appetizers -- 6.Main dishes for lunches and dinners -- 7.Side dishes -- 8.Breakfast and beverages -- 9.Baked goods and desserts -- 10.Chef\'s pantry.
A comprehensive guide to healthy cooking in a professional setting. The book includes straightforward information on nutritional basics like types of nutrients and how they function in the body, reading and using food labels, caloric intake recommendations, and planning recipes and menus around various dietary requirements.