Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective.
Karen Eich Drummond, Lisa M. Brefere
John Wiley & Sons Inc
Date of Publication
Business, Accounting & Vocational: Textbooks & Study Guides