The Art of Nutritional Cooking, 3rd Edition is both a guide and a tool for those interested in preparing healthy food. Offering streamlined coverage, it combines the science of nutrition with the art of cooking–logically progressing through the basics of nutrition to health and diet, to cooking techniques to menu planning and finally, sample recipes. This edition includes the latest nutritional guidelines, separate chapters on the building blocks of nutrition, and an emphasis on taste and flavoring. By exploring the possibilities of healthy cooking, it shows how to achieve quality in all areas of taste and customer satisfaction.
Table of Contents
Table of Contents:
1. Discovering Food and Nutrition
2. Nutritional Guidelines
3. Carbohydrates: The Energy Foods
4. Protein: The Building Blocks
5. Fats and Oils
6. Vitamins and Phytochemicals
7. Minerals and Other Nutrients
8. Health and Diet
9. Weight Control
10. Serve Nutritionally Rich Foods through Proper Selection, Handling and Cooking
11. The Mechanics of Taste
12. The Natural Flavor of Foods
13. Building Healthy Recipes
14. Menu Planning: Adding Nutritional Choices
APPENDIX I: HEALTHY RECIPES
APPENDIX II: ANTHOLOGY OF MOST COMMONLY USED HERBS AND SPICES
APPENDIX III: A GENERAL CLASSIFICATION OF WINES
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Art of Nutritional Cooking, CourseSmart eTextbook, The, 3rd Edition
Format: Safari Book
$59.99 | ISBN-13: 978-0-13-500583-5