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The Art of Nutritional Cuisine, Hardback Book


Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers.

While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same time support a healthy lifestyle.

The Art of Nutritional Cuisine offers foundational nutrition principles with practical reinforcement of these principles in cooking labs complete with menus and recipes for delicious meals. Includes Material for Classroom Lectures and Laboratory PracticumThe lecture portion of the book includes:A glossary of key termsTeachable Moments to amplify the application of basic food science conceptsRecommended websites to facilitate further studyReferences to USDA guidelines to assist in planning and achieving a healthy dietAppendices elaborating on pertinent topics in nutrition and nutritional cookingAmple space for reader notes to be added to the textRecipes and Sample MenusThe lab portion of the text offers the opportunity to apply basic nutritional principles in the kitchen and equips readers with the ability to prepare tasty and healthy cuisine.

It includes recipes and sample menus that enable application of the lecture material.

Using classic culinary techniques while adhering to sound nutritional principles, professional and home chefs can create tasty meals that promote good health.


  • Format: Hardback
  • Pages: 624 pages, 69 Tables, black and white; 203 Illustrations, black and white
  • Publisher: Taylor & Francis Inc
  • Publication Date:
  • Category: Dietetics & nutrition
  • ISBN: 9781439850831



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