The art of nutritional cooking / Michael Baskette, James Painter and Milton Stokes.
Material type:
TextPublication details: Indianapolis, Ind. : London : Prentice Hall ; Pearson Education [distributor], 2008Edition: 3rd editionDescription: 400 p. ; 28 cmISBN: 9780130457011 (pbk.) :; 0130457019 (pbk.) :Subject(s): Cookery | NutritionDDC classification: 641.5'63 Summary: This text combines the science of nutrition with the art of cooking-logically progressing through the basics of nutrition to health and diet, to cooking techniques to menu planning and finally, sample recipes. This edition includes the latest nutritional guidelines and an emphasis on taste and flavoring.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.5 BAS (Browse shelf(Opens below)) | Available | 06691439 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.5 BAS (Browse shelf(Opens below)) | Available | 06415881 |
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| 641.5 BAR The science of cooking / | 641.5 BAR The science of cooking / | 641.5 BAS The art of nutritional cooking / | 641.5 BAS The art of nutritional cooking / | 641.5 BER Mary Berry cooks the perfect step by step. | 641.5 BER Cooking by hand / | 641.5 BER Cook in a class of your own / |
Previous ed.: 1999.
This text combines the science of nutrition with the art of cooking-logically progressing through the basics of nutrition to health and diet, to cooking techniques to menu planning and finally, sample recipes. This edition includes the latest nutritional guidelines and an emphasis on taste and flavoring.
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