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Publication Date: 2004
Publisher: Prentice Hall PTR
The consummate culinarian needs to understand the interplay of nutrition and culinary preparation. The science and art of the nutrition and culinary professions are combined for the reader inNutrition for the Culinary Arts. Food is an integral part of the culinary and nutrition professions.Nutrition for the Culinary Artsshows how the foods we eat contribute to our health and to the enjoyment of our lives. It's the perfect combination of vitamins and veloute. Features include: Nutrition topics as applied to culinary arts Up-to-date sources and references for sophisticated and healthy menu planning Healthy techniques for food preparation A look at industry innovations in nutrition Analysis of current health trendsBerkoff, Nancy is the author of 'Nutrition for the Culinary Arts', published 2004 under ISBN 9780130946287 and ISBN 0130946281.