The Professional Chef's Techniques of Healthy Cooking by The Culinary Institute Of America
This updated text offers tested nutrition theory and nutritional cooking. It contains 400 recipes and offers menu options ranging from appetisers and soups to vegetable entrees and beverages. It includes new chapters on flavour, nutritional analysis, nutrition labelling laws and staff training.
Founded in 1946, The Culinary institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.
| SKU | Unavailable |
| ISBN 13 | 9780471332695 |
| ISBN 10 | 0471332690 |
| Title | The Professional Chef's Techniques of Healthy Cooking |
| Author | The Culinary Institute Of America |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Wiley |
| Year published | 2000-02-18 |
| Number of pages | 656 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |