The Art Of Nutritional Cooking

• Main Author: Baskette, Michael (Author)
• Other Authors: Mainella, Eleanor M.
• Format: Book
• Language: English
• Published: New York, N.Y. Van Nostrand Reinhold 1992; ©1992
• Subjects: Nutrition; Cookery
• Online Access: Click Here to View Status and Holdings.
• Physical Description: ix, 258 pages illustrations 24 cm.
• Bibliography: Includes bibliographical references (p. 241-245) and index
• ISBN: 0442001908

Today's health-conscious diners demand more nutritious fare when they dine out, but still want good taste. Over 150 savoury, nutritious recipes fill this "menu" for good health, proving that flavour doesn't have to be sacrificed to meet rigid dietary guidelines. Alternatives to high-fat, high-cholesterol cooking are presented in recipes for breakfasts, casseroles, meat dishes, seafood, vegetarian dishes, soups, appetizers, salads, and desserts. Highlighted production notes make it easy to lower fat intake and make substitutions for saturated fats. Professional chefs, restaurant managers, and caterers will learn how to achieve the best favour with the use of herbs and spices, enhance the natural flavours without unhealthy additions, and prepare delectable dishes that are low in sodium and high in fibre. This book should be of interest to professional chefs, as well as restaurant managers and caterers.