Fundamentals of food and nutrition in the culinary arts

By: Material type: TextTextPublication 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 B46
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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Book Book PCC CIRCULATION C 613.2 B46 (Browse shelf(Opens below)) Available 561

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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