Nutrition for the Culinary Arts by Nancy Berkoff
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- ISBN 10 0130946281
- ISBN 13 9780130946287
- Published Jan 16 2004
- Format Paperback
- Page Count 377
- Language English
- Edition 1
- Publisher Prentice Hall
Publishers Text
Combining the science of nutrition with the art of culinary professions, this book provides a balanced overview of culinary nutrition. It contains the needed background for the design of healthy menus and recipes, the marketing of healthy food programs, and the training of food-service staff in healthy preparation and service techniques. Chapter topics include carbohydrates; fats; protein; vitamins, minerals, and water; nutrition and activity; food safety; and ethnic cuisine. For nutrition counselors and culinary arts professionals.
Other cookbooks by this author
- Nutrition for the Culinary Arts
- Professional Vegetarian Cooking
- Vegan in Volume: Vegan Quantity Recipes for Every Occasion
- Vegan Meals for One or Two: Your Own Personal Recipes
- Vegan Menu for People with Diabetes
- The Vegan Microwave Cookbook
- Vegan Passover Recipes
- Vegan Seafood: Beyond the Fish Shtick for Vegetarians
- Vegans Know How to Party: Over 465 Vegan Recipes Including Desserts, Appetizers, Main Dishes, and More
