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Nutrition for Foodservice and Culinary Professionals, 7th Edition
John Wiley and Sons Ltd, June 2009, Pages: 656
Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.
About the Authors:
Karen Eich Drummond is author and coauthor of numerous books including Nutrition for Foodservice and Culinary Professionals Supervision in the Hospitality Industry and The Restaurant Training Manual.
Lisa M. Brefere is a certified executive chef with more than twenty-two years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs. She is the coauthor of Nutrition for Foodservice and Culinary Professionals.
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