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.
- ISBN10 0471351245
- ISBN13 9780471351245
- Publish Date 14 April 1999 (first published 19 June 1995)
- Publish Status Out of Print
- Out of Print 2 April 2001
- Publish Country US
- Imprint John Wiley & Sons Inc
- Format Hardcover
- Pages 504
- Language English