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Art Of Nutritional Cuisine
Hardback Edition: 1/2013
Written for students and teachers in culinary arts as well as professionals in the culinary field, this volume teaches nutritional principles and their applications to cooking. A two-part text, the practicum and laboratory section contains recipes and sample menus that coincide with material from the
corresponding lecture passages. Features include a Teachable Moments section composed of principles that add science to cooking knowledge, as well as glossary items and bibliographies for each chapter. Appendices cover topics such as food allergies, vegetarianism, health claims, childhood obesity, functional foods, and organic foods.
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Pages : 593
Publisher : CRC Press
Publication date : 2013-01
Subjects: Non-fiction, Medicine, Health And Personal Development