The Art of Nutritional Cooking （3TH）

Baskette, Michael/ Painter, James

Pearson College Div（2008/09発売）

• 製本 Paperback:紙装版/ペーパーバック版／ページ数 326 p.
• 言語 ENG
• 商品コード 9780130457011
• DDC分類 641.5

Full Description

Completely updated in a new edition. this unique book combines the experience of a professional chef with the expertise of a registered dietitian, offering readers a valuable guidebook/resource tool for preparing healthy food. The science of nutrition and the art of cooking are fully integrated to illustrate the infinite possibilities of healthy cooking that achieves quality in all areas of taste and customer satisfaction. A refreshing emphasis is placed on the taste, and composition of nutritionally prepared foods.

Contents

Table of Contents:1. Discovering Food and Nutrition2. Nutritional Guidelines3. Carbohydrates: The Energy Foods4. Protein: The Building Blocks5. Fats and Oils6. Vitamins and Phytochemicals7. Minerals and Other Nutrients8. Health and Diet9. Weight Control10. Serve Nutritionally Rich Foods through Proper Selection, Handling and Cooking11. The Mechanics of Taste12. The Natural Flavor of Foods13. Building Healthy Recipes14. Menu Planning: Adding Nutritional ChoicesAPPENDIX I: HEALTHY RECIPES