عنوان
پدید آورنده
موضوع
رده
TX820 .T384 2013
TX820
.
T384
2013
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0470635436 (cloth : acid-free paper)
(Number (ISBN
9780470635438 (cloth : acid-free paper)
NATIONAL BIBLIOGRAPHY NUMBER
Country Code
bnb
Number
b412716
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Techniques of healthy cooking /
General Material Designation
[Book]
First Statement of Responsibility
the Culinary Institute of America.
EDITION STATEMENT
Edition Statement
Fourth edition.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
xv, 560 pages :
Other Physical Details
color illustrations ;
Dimensions
29 cm
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references (p. 515-516) and index.
CONTENTS NOTE
Text of Note
Healthy eating patterns -- Healthy ingredients -- The techniques -- Developing healthy recipes and menus -- Soups, salads, and appetizers -- Main dishes for lunches and dinners -- Side dishes -- Breakfasts and beverages -- Baked goods and desserts -- Chef's pantry.
0
SUMMARY OR ABSTRACT
Text of Note
The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients.
TOPICAL NAME USED AS SUBJECT
Menus.
Nutrition.
Quantity cooking.
DEWEY DECIMAL CLASSIFICATION
Number
641
.
5/637
Edition
23
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TX820
Book number
.
T384
2013
CORPORATE BODY NAME - ALTERNATIVE RESPONSIBILITY
Culinary Institute of America.
ORIGINATING SOURCE
Date of Transaction
20160115154016.0
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
