Techniques of healthy cooking
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| Corporate Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
Hoboken, N.J. :
John Wiley,
c2008.
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| Subjects: | |
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| LEADER | 00000cam a22000004a 4500 | ||
|---|---|---|---|
| 001 | ocm76792109 | ||
| 003 | OCoLC | ||
| 005 | 20100728143900.0 | ||
| 008 | 061117s2008 njua b 001 0 eng | ||
| 010 | |a 2006038750 | ||
| 015 | |a GBA763804 |2 bnb | ||
| 016 | 7 | |a 013817823 |2 Uk | |
| 020 | |a 0470052325 (cloth : alk. paper) | ||
| 020 | |a 9780470052327 (cloth : alk. paper) | ||
| 035 | |a (OCoLC)76792109 |z (OCoLC)225984044 | ||
| 040 | |a DLC |c DLC |d BTCTA |d BAKER |d JED |d UKM |d YDXCP |d C#P |d SHH |d VP@ |d AU@ |d PCB | ||
| 050 | 0 | 0 | |a TX820 |b .T384 2008 |
| 082 | 0 | 0 | |a 641.5/7 |2 22 |
| 092 | 0 | |a 641.57 |b TEC | |
| 245 | 0 | 0 | |a Techniques of healthy cooking / |c The Culinary Institute of America. |
| 260 | |a Hoboken, N.J. : |b John Wiley, |c c2008. | ||
| 300 | |a xv, 578 p. : |b col. ill. ; |c 29 cm. | ||
| 504 | |a Includes bibliographical references (p. 547-548) and indexes. | ||
| 505 | 0 | |a A healthy diet -- Healthy ingredients -- The techniques of healthy cooking -- Developing healthy recipes and menus -- Soups, salads, and appetizers -- Main dishes for lunches and dinners -- Side dishes -- Breakfast and beverages -- Baked goods and desserts -- Chef's pantry. | |
| 650 | 0 | |a Quantity cooking. | |
| 650 | 0 | |a Nutrition. | |
| 650 | 0 | |a Menus. | |
| 710 | 2 | |a Culinary Institute of America. | |
| 938 | |a Baker and Taylor |b BTCP |n BK0007330107 | ||
| 938 | |a YBP Library Services |b YANK |n 2711532 | ||
| 938 | |a Baker & Taylor |b BKTY |c 65.00 |d 48.75 |i 0470052325 |n 0007330107 |s active | ||
| 994 | |a C0 |b PCB | ||
| 949 | |a Schlow |b SANON |c 641.57 TEC |d i |e 39635102485776 |f 275448 |g ddc |j 02/09/2009 | ||
| 999 | |a 229785 | ||
