The art of nutritional cuisine / Vickie A. Vaclavik, Amy Haynes.
Tipo de material: TextoEditor: Boca Raton : CRC Press, 2013Fecha de copyright: ©2013Descripción: xxix, 593 páginas : ilustraciones, fotografías color ; 25 cmTipo de contenido:- texto
- sin medio
- volumen
- 9781439850831 (hbk.)
- TX 354 V32.2013
Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Fecha de vencimiento | Código de barras | |
---|---|---|---|---|---|---|---|---|
Libros | Biblioteca Francisco Xavier Clavigero Acervo | Acervo General | TX 354 V32.2013 (Navegar estantería(Abre debajo)) | ej. 1 | Disponible | UIA117291 |
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TX 353 M85 Nutrition and food processing / | TX 354 F67.1978 Foods / | TX 354 O48.2001 Inglés : grado superior de restauración / | TX 354 V32.2013 The art of nutritional cuisine / | TX 354 R628 Fundamentos de nutrición normal / | TX 357 G37.2017 Mindful eating : el sabor de la atención / | TX 357 S27.2023 Mindful eating / |
Incluye referencias bibliográficas e índice.
"Preface The intent of this book is to assist you in mastering nutritional cuisine! Chefs can serve great-tasting and nutritious foods. Ultimately, though, it is the consumer who will decide what to consume! This textbook is current with the new U.S. Department of Agriculture (USDA) ChooseMyPlate.gov and dietary guidelines! It is important to know that meals eaten away from home and prepared by chefs, or meals produced in the home by personal chefs, can each support a healthy lifestyle. Perhaps what a person makes for dinner is reservations! Love it! Please turn to the introduction for a detailed explanation of the organization of this book and how it serves both the lecture and laboratory portions of a typical nutrition class for culinary programs. As authors, we are both parents who each have a family to feed (although, in the case of Dr. Vaclavik, two children have now begun their own households and there are two grandchildren!). We are both college teachers working with nutrition in culinary arts, and we each have academic as well as "hands-on" training in foods and nutrition. Thanks are extended to CRC Press, our friendly and knowledgeable editor Randy Brehm (with whom Dr. Vaclavik has published in the past), and our current friendly and dedicated editor Stephen Zollo, who provided the opportunity to be a part of this culinary publication adventure! Appreciation goes to those individuals who have enthusiastically reviewed the text proposal and/or chapter material, including Chef Brenden Mesch, EdD, CEC, CCE, associate dean of academic affairs, the Art Institute of Dallas; Andres Ardisson Korat, MS (food science), MA (gastronomy), food scientist, Frito Lay R&D; and nutrition professor Carolyn Rogan, MS, RD, CSSD, LD"-- Provided by publisher.