The fourth edition of Cooking Explained includes:
Recipes given in two formats - the traditional version and an adapted version which is more in line with modern dietary thinking
Up-to-date information which matches current legislation and the curriculum, including COMA and WHO Dietary Reference Values.
Sections on current food quality and safety issues.
Part 1 contains chapters on nutrition and health, the components of food, food choice and hygiene, presentation, kitchens, equipment and information on all the different food types.
Part 2 consists entirely of recipes and has been designed to accommodate healthy meal planning and investigating work.
- ISBN10 058230573X
- ISBN13 9780582305731
- Publish Date 15 October 1997 (first published October 1988)
- Publish Status Active
- Publish Country GB
- Publisher Pearson Education Limited
- Imprint Longman
- Edition 4th edition
- Format Paperback
- Pages 352
- Language English