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Cooking healthy across America / Food and Culinary Professionals, a dietetic practice group of American Dietetic Association ; Kristine Napier, editor.

Contributor(s): Publication details: Hoboken, N.J. : John Wiley, c2005.Description: viii, 640 p. ; 25 cmISBN:
  • 0471686824 (hbk.)
Subject(s): DDC classification:
  • 641.5973 AME
Contents:
Part one: Cooking healthy every day: 1. New England: Simple, sturdy foods - 2. Mid-Atlantic states: Maryland crab feasts to Philly cheesesteak - 3. Southern cuisine: Smooth soul food to hot 'n spicy Cajun - 4. The Floribbean: Big, bold tropical flair - 5. The Midwest: America's breadbasket and cultural crossroads - 6. Tex-Mex: Fusing Mexican-Texan and Mexican cultures - 7. Southwestern cuisine: Meso-American roots fuse with trendy cuisine - 8. From the Rocky Mountains to the Pacific Northwest - 9. Fusion defined: The cuisines of California and Hawaii -- Part two: Eating healthy for life: 10. Nutrition basics: The reasons for our luscious food - 11. Portion savvy: Less is more! - 12. Creating the kitchen dedicated to flavor and good health - 13. Everyday solutions for enjoying more vegetables and fruits - 14. Whole grains: Catching the golden wave of flavor and nutrition - 15. Luscious legumes: Beans, peas, and lentils - 16. Fish: a guide to buying, storing, and cooking - 17. The ultimate meat and poultry buying and usage guide - 18. Milk and other dairy: building strong bones and more - 19. Help in the kitchen: substitutions and equivalents.
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Includes index.

Part one: Cooking healthy every day: 1. New England: Simple, sturdy foods - 2. Mid-Atlantic states: Maryland crab feasts to Philly cheesesteak - 3. Southern cuisine: Smooth soul food to hot 'n spicy Cajun - 4. The Floribbean: Big, bold tropical flair - 5. The Midwest: America's breadbasket and cultural crossroads - 6. Tex-Mex: Fusing Mexican-Texan and Mexican cultures - 7. Southwestern cuisine: Meso-American roots fuse with trendy cuisine - 8. From the Rocky Mountains to the Pacific Northwest - 9. Fusion defined: The cuisines of California and Hawaii -- Part two: Eating healthy for life: 10. Nutrition basics: The reasons for our luscious food - 11. Portion savvy: Less is more! - 12. Creating the kitchen dedicated to flavor and good health - 13. Everyday solutions for enjoying more vegetables and fruits - 14. Whole grains: Catching the golden wave of flavor and nutrition - 15. Luscious legumes: Beans, peas, and lentils - 16. Fish: a guide to buying, storing, and cooking - 17. The ultimate meat and poultry buying and usage guide - 18. Milk and other dairy: building strong bones and more - 19. Help in the kitchen: substitutions and equivalents.