The Art of Nutritional Cooking
3rd Revised edition
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Art of Nutritional Cooking by Michael Baskette
Book DescriptionCompletely 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.
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Book DetailsISBN: 9780130457011
(274mm x 210mm x 15mm)
Imprint: Prentice Hall
Publisher: Pearson Education (US)
Publish Date: 30-Sep-2008
Country of Publication: United States
Books By Author Michael Baskette
Chef Manager, Paperback (March 2006)
Appropriate for Culinary Management / Supervision courses within Culinary Arts departments. Explores the management side of professional foodservice from a practitioner's point of view and covers management theory and practices, as well as the quality management movement.
American Culinary Federation's Guide to Culinary Certification, Paperback (August 2005)» View all books by Michael Baskette
American Culinary Federation's Guide to Culinary Certification is the essential guide to obtaining the credentials awarded to cooks and chefs, including pastry cooks and chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF).
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