Prentice Hall

Culinary, Hospitality, Travel & Tourism



The Art of Nutritional Cooking, 3/E
Michael Baskette, CEC, CCE, AAC, The American Culinary Federation
James Painter
Milton Stokes

ISBN-10: 0130457019
ISBN-13: 9780130457011

Publisher: Prentice Hall
Copyright: 2009
Format: Paper; 336 pp
Published: 09/30/2008

Suggested retail price: $86.67
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The Art of Nutritional Cooking, 3rd Edition is both a guide and a tool for those interested in preparing healthy food. Offering streamlined coverage, it 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, separate chapters on the building blocks of nutrition, and an emphasis on taste and flavoring. By exploring the possibilities of healthy cooking, it shows how to achieve quality in all areas of taste and customer satisfaction.

The Art of Nutritional Cooking, 3rd Edition is both a guide and a tool for those interested in preparing healthy food. Offering streamlined coverage, it 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, separate chapters on the building blocks of nutrition, and an emphasis on taste and flavoring. By exploring the possibilities of healthy cooking, it shows how to achieve quality in all areas of taste and customer satisfaction.

 

New to this Edition:

 

New! Streamlined from 24 to 14 chapters—offers a logical organization thatcombines the science of nutrition and the art of cooking.  

·           Offers a straight forward presentation which progresses from the basics of nutrition, to health and diet, to cooking techniques to menu planning to sample recipes.

 

New! Updated nutritional guidelines—see Chapter 2.

·           Gives readers current information on food labeling and dietary guidelines.

 

New! Early chapters on the building blocks of nutrition—see Chapters 3-7.

·           Devotes separate chapters to carbohydrates; protein; fats and oils; vitamins and phytochemicals; and minerals and other nutrients.

 

New! An emphasis on taste and flavoring—see Chapter 11 and Chapter 12.

·           Discusses the five basic tastes and various flavoring techniques using herbs, spices, wines, oils, fats, etc.

 

New! A collection of healthy recipes—appears inAppendix 1.

·           Offers new and current recipes for every course—including breakfast foods, appetizers, soups, salads, entrees, desserts and more!

 

Hallmark Features:

 

Balance of taste and nutrition—takes the tenets of nutrition and combines them with the theories of cooking to build a model for modern cuisine.

·           Addresses food service in the 21st century.

 

A discussion of how nutrition impacts all—includingthe sick, aged and the young.

·           Moves beyond just restrictive diets or stringent nutritional guidelines, to include changes in the philosophy of cooking that can improve human health everywhere.

 

A focus on natural flavors and textures—throughout the text.

·           References simple preparations and ingredients in recipes .

 

A wealth of vivid photographs and charts—provides visual representation of key chapter topics.

·           Keeps readers interested and engaged.

 

New to this Edition:

 

New! Streamlined from 24 to 14 chapters–offers a logical organization thatcombines the science of nutrition and the art of cooking.  

·           Offers a straight forward presentation which progresses from the basics of nutrition, to health and diet, to cooking techniques to menu planning to sample recipes.

 

New! Updated nutritional guidelines–see Chapter 2.

·           Gives readers current information on food labeling and dietary guidelines.

 

New! Early chapters on the building blocks of nutrition–see Chapters 3-7.

·           Devotes separate chapters to carbohydrates; protein; fats and oils; vitamins and phytochemicals; and minerals and other nutrients.

 

New! An emphasis on taste and flavoring–see Chapter 11 and Chapter 12.

·           Discusses the five basic tastes and various flavoring techniques using herbs, spices, wines, oils, fats, etc.

 

New! A collection of healthy recipes–appears inAppendix 1.

·           Offers new and current recipes for every course–including breakfast foods, appetizers, soups, salads, entrees, desserts and more!

   

Table of Contents:

 

1.      Discovering Food and Nutrition

2.      Nutritional Guidelines

3.      Carbohydrates: The Energy Foods

4.      Protein: The Building Blocks

5.      Fats and Oils

6.      Vitamins and Phytochemicals

7.      Minerals and Other Nutrients

8.      Health and Diet

9.      Weight Control

10.  Serve Nutritionally Rich Foods through Proper Selection, Handling and Cooking

11.  The Mechanics of Taste

12.  The Natural Flavor of Foods

13.  Building Healthy Recipes

14.  Menu Planning: Adding Nutritional Choices

 

APPENDIX I: HEALTHY RECIPES

APPENDIX II: ANTHOLOGY OF MOST COMMONLY USED HERBS AND SPICES

APPENDIX III: A GENERAL CLASSIFICATION OF WINES

    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.

  • 0137544170The Art of Nutritional Cooking, 2/E
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    © 1999 | Prentice Hall | Paper; 405 pages | Instock
    ISBN-10: 0137544170 | ISBN-13: 9780137544172
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  • 0135005833The Art of Nutritional Cooking, CourseSmart eTextbook, 3/E
    Baskette, Painter & Stokes
    © 2009 | Prentice Hall | Electronic Book; 336 pages | Instock
    ISBN-10: 0135005833 | ISBN-13: 9780135005835
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