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Fundamentals of food and nutrition in the culinary arts

By:

Berkoff, Nancy

Material type: Text

TextPublication details: Upper Saddle River, New jersey ; Pearson; 2005Description: xvi, 377 p. ; ill; Includes indexISBN:

981-247-199-5

Subject(s):

DDC classification:

C 613.2 B45

Summary: 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.

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Item type	Current library	Call number	Status	Barcode
Book	PCC CIRCULATION	C 613.2 B45 (Browse shelf(Opens below))	Available	586

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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.

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