Professional Healthy Cooking

Sandy Kapoor (Autor)

Buch | Hardcover

336 Seiten

1995
John Wiley & Sons Inc (Verlag)
978-0-471-53839-4 (ISBN)

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This textbook and professional reference on cooking a healthy cuisine analyzes basic nutritional theory for culinary students and professionals. It demonstrates how to modify recipes to reduce fat, cholesterol, sodium and calories, and how to increase fibre and nutrients.

This textbook and professional reference on cooking a healthy cuisine analyzes basic nutritional theory for culinary students and professionals. Demonstrating how to modify recipes to reduce fat, cholesterol, sodium and calories, and how to increase fibre and nutrients, the text and recipes emphasize that healthy food can be delicious and beautifully presented. Organized by food group, it also includes techniques for preparation.

Cut the Fat, Keep the Flavour; The Truth About Complex Carbohydrates; Get the Scoop on Sugar; Say Goodbye to Sodium/Salt; The Power of Protein; Make Calories Count; Modifying Recipes for Health.

Erscheint lt. Verlag	21.7.1995
Zusatzinfo	illustrations, index
Verlagsort	New York
Sprache	englisch
Maße	209 x 260 mm
Gewicht	879 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-53839-6 / 0471538396
ISBN-13	978-0-471-53839-4 / 9780471538394
Zustand	Neuware