Second Edition
by Michael Baskette and Eleanor Mainella
This unique text combines the experience of a professional chef with the expertise of
a registered dietitian, offering readers a valuable guidebook/resource tool for preparing
healthy food. The science of nutrition and the art of cooking are fully integrated to
illustrate the infinite possibilities of healthy cooking that achieves quality in all areas
of taste and customer satisfaction. A refreshing emphasis is placed on the taste,
and composition of nutritionally prepared foods.
Features:
- Reflects the most current information on the updated food pyramid.
- Includes totally new chapters on: Health and Nutrition • Vegetarianism • Marketing a
Nutritional Program.
- Takes the tenets of nutrition and combines them with the theories of cooking to build a
model for modern cuisine.
- Proposes a change in the very philosophy of cooking for all kitchens everywhere,
not simply those that deal with restrictive diets.
- Concentrates on the natural flavors and textures of foods, relying on simple
preparations and the world's larder of flavoring ingredients to enhance taste and provide
substance within nutritional guidelines.
- Presents a brief history of food, exploring the origins of our natural perceived
dependence on salt and fat in cooking.
- Includes a comprehensive discussion on food nutrients and their affect on health.
- Examines the nature of smell and taste.
- Offers valuable descriptions of: Herbs and spices, and their use in cooking •
World wines and spirits • Flavoring vegetables • Over 180 kitchen-tested recipes with
nutritional breakdowns.
- Integrates a wealth of vivid photographs and charts to provide visual representation of
topics under discussion.
Contents:
Nutritional Awareness.
Exploring the Past.
Nutritional Guidelines.
Health and Diet.
Smell and Taste.
Taste with Herbs and Spices.
Natural Flavorings.
Flavoring with Wines and Spirits.
Cooking for Nutrition.
Weight Control.
The Food Label, Daily Values and Goals 2000.
The Vegetarian Diet.
Menu Planning.
Marketing Nutritional Menus.
Breakfasts.
Appetizers.
Soups.
Salads and Entremets.
Vegetables, Legumes, Potatoes and Grains.
Meat Entrees.
Poultry Entrees.
Seafood Entrees.
Vegetarian Entrees.
Desserts.
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