| 000 | 00901nam a2200217Ia 4500 | ||
|---|---|---|---|
| 005 | 20250730165126.0 | ||
| 008 | 250728s9999 xx 000 0 und d | ||
| 020 | _a981-247-199-5 | ||
| 082 | _aC 613.2 B45 | ||
| 100 | _aBerkoff, Nancy | ||
| 245 | 0 | _aFundamentals of food and nutrition in the culinary arts | |
| 260 | _aUpper Saddle River, New jersey | ||
| 260 | _b Pearson | ||
| 260 | _c2005 | ||
| 300 | _axvi, 377 p. ; ill. | ||
| 300 | _bIncludes index | ||
| 520 | _aProvides 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. | ||
| 650 | _aFood service | ||
| 650 | _aNutrition | ||
| 942 |
_2ddc _cBK |
||
| 999 |
_c1052 _d1052 |
||