Fundamentals of food and nutrition in the culinary arts
Berkoff, Nancy
Fundamentals of food and nutrition in the culinary arts - Upper Saddle River, New jersey Pearson 2005 - xvi, 377 p. ; ill. Includes index
Provides culinary professionals with essential knowledge of nutrition science, focusing on how nutrients impact health and how to incorporate them into flavorful, balanced meals. The book bridges culinary arts and nutrition by offering practical guidance on ingredient selection, menu planning, and cooking techniques that promote healthy eating.
981-247-199-5
Food service
Nutrition
C 613.2 B45
Fundamentals of food and nutrition in the culinary arts - Upper Saddle River, New jersey Pearson 2005 - xvi, 377 p. ; ill. Includes index
Provides culinary professionals with essential knowledge of nutrition science, focusing on how nutrients impact health and how to incorporate them into flavorful, balanced meals. The book bridges culinary arts and nutrition by offering practical guidance on ingredient selection, menu planning, and cooking techniques that promote healthy eating.
981-247-199-5
Food service
Nutrition
C 613.2 B45