The Art Of Nutritional Cooking
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 h...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
New York, N.Y.
Van Nostrand Reinhold
1992
©1992 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag MARC
| LEADER | 00000nam a2200000#i 4501 | ||
|---|---|---|---|
| 001 | wils-059847 | ||
| 005 | 2022410162636 | ||
| 008 | 220510t1992 -US a 001 eng D | ||
| 020 | # | # | |a 0442001908 |q paperback |
| 040 | # | # | |a UiTM |b eng |c UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX714 |b .B373 1992 |
| 100 | 1 | # | |a Baskette, Michael |e author |
| 245 | 1 | 4 | |a The Art Of Nutritional Cooking |c Michael Baskette, Eleanor Mainella |
| 264 | # | 1 | |a New York, N.Y. |b Van Nostrand Reinhold |c 1992 |
| 264 | # | 1 | |c ©1992 |
| 300 | # | # | |a ix, 258 pages |b illustrations |c 24 cm. |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references (p. 241-245) and index |
| 520 | # | # | |a 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. |
| 650 | # | 0 | |a Nutrition |
| 650 | # | 0 | |a Cookery |
| 700 | 1 | # | |a Mainella, Eleanor M. |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=059847 |
| 964 | # | # | |c BOK |d 01 |
| 998 | # | # | |a 00130##a006.2.2||00250##a002.5.2||00250##b002.5.3||00255##a007.25.3||00260##a002.8.2||00260##b002.8.4||00260##c002.7.6||00264#1a002.8.2||00264#1b002.8.4||01264#1a002.8.2||01264#1b002.8.4||00300##a003.4.1||00300##b003.6.1||00300##c003.5.1||00500##a002.17.2||00502##a007.9.2||00520##a007.2||00520##b007.2||00538##a003.16.9||00546##a006.11||00730##a006.2.2||00730##d006.4||00730##f006.10||00730##n006.2.2||00730##p006.2.2|| |
THE ART OF NUTRITIONAL COOKING