The art of nutritional cooking Michael Baskette, Eleanor Mainella photographs by Spencer Tucker

By:

Baskette, Michael

Contributor(s):

Mainella

Material type: Text

TextPublication details: Upper Saddler River, NJ Prentice Hall 1999Edition: 2nd edISBN:

0137544170

Subject(s):

DDC classification:

641.5 BAS

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	641.5 BAS (Browse shelf(Opens below))	1	Available		39002000280231

Enhanced descriptions from Syndetics:

New edition of a guide to understanding how to create and preserve good taste while preparing healthy foods. Stressing moderation, variety and balance, topics include a brief history of foods, nutrients and their effect on health, the new food pyramid, the nature of smell and taste, herbs and spices

Includes index

Table of contents provided by Syndetics

1 Nutritional Awareness
2 Exploring the Past
3 Nutritional Guidelines
4 Health and Diet
5 Smell and Taste
6 Taste with Herbs and Spices
7 Natural Flavorings
8 Flavoring with Wines and Spirits
9 Cooking for Nutrition
10 Weight Control
11 The Food Label, Daily Values and Goals 2000
12 The Vegetarian Diet
13 Menu Planning
14 Marketing Nutritional Menus
15 Breakfast Foods
16 Appetizers
17 Soups
18 Salads and Entremets
19 Vegetables, Legumes, Potatoes and Grains
20 Meat
21 Poultry
22 Seafood
23 Vegetarian Entrees
24 Desserts