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Techniques of healthy cooking

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Corporate Author: Culinary Institute of America
Format: Books Print Book
Language:English
Published: Hoboken, N.J. : John Wiley, c2008.
Subjects:
Quantity cooking.
Nutrition.
Menus.
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Physical Description:xv, 578 p. : col. ill. ; 29 cm.
Bibliography:Includes bibliographical references (p. 547-548) and indexes.
ISBN:0470052325 (cloth : alk. paper)
9780470052327 (cloth : alk. paper)
Author Notes:Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in Culinary Arts and Baking and Pastry Arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, at the CIA's satellite campus in San Antonio, Texas, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.

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