Techniques of healthy cooking / The Culinary Institute of America.
Publication details: Hoboken, N.J. : John Wiley, 2008.Description: xv, 578 p. : col. ill. ; 29 cmISBN:- 0470052325 (hbk.)
- 9780470052327 (hbk.)
- 641.57 TEC
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Shelf location | Call number | Materials specified | Vol info | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU | 641.57 TEC (Browse shelf(Opens below)) | 1 | Available | SCAFS,70003,03,CL | 1000808947 |
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| 641.57 STE Professional cookery : | 641.57 STU 2011 Study guide to accompany The professional chef / | 641.57 TEC Techniques of healthy cooking / | 641.57 TEC Techniques of healthy cooking / | 641.57 WAL 2011 Commercial cookery / | 641.57068 KNI Quantity food production, planning, and management / | 641.57076 Study guide to accompany professional cooking, ninth edition / |
Includes bibliographical references and index.
1. A healthy diet - 2. Healthy ingredients - 3. The techniques of healthy cooking - 4. Developing healthy recipes and menus - 5. Soups, salads, and appetizers - 6. Main dishes for lunches and dinners - 7. Side dishes - 8. Breakfast and beverages - 9. Baked goods and desserts - 10. Chef's pantry - Appendix: Recipe analysis.