TY  - BOOK
AU  - Berkoff, Nancy
TI  - Fundamentals of food and nutrition in the culinary arts
SN  - 981-247-199-5
U1  - C 613.2 B46 
CY  - Upper Saddle River, New jersey 
KW  - Food service
KW  - Nutrition
N2  - 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.
ER  -