Reseña del editor:
As the public's demand for lighter, healthier food grows, so does the food professional's need for recipes reflecting the new dietary requirements. This volume contains 400 recipes that are low in fat, cholesterol, sodium, sugar and calories. It includes an introduction to the basics of nutrition and an appendix on modifying ordinary recipes, with substitution tables, for a healthier cuisine.
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- EditorialJohn Wiley & Sons Inc
- Año de publicación1995
- ISBN 10 047113158X
- ISBN 13 9780471131588
- EncuadernaciónTapa dura
- Número de páginas560