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Essentials of Nutrition For Chefs

Catharine Powers

398 pages
Culinary Nutrition Publishing
This textbook which presents a unique look at nutrition through the lens of food is designed to help chefs food writers culinary educators and students prepare food that is as healthful as it is delicious. In addition to providing practical applications of nutrition principles the book also showcases working chefs around the country and real-life scenarios from a variety of operational perspectives including schools healthcare restaurants and business and industry. Expertly organized and clearly written the text provides guidance on healthful cooking techniques flavor communicating nutrition messages and meeting the needs of health-conscious diners. The pages are brimming with charts resource lists case studies best practices analyses of current and emerging issues and advice from 65 chefs and nutrition experts. The first edition of the book received an International Association of Culinary Professionals (IACP) book award in the Health and Special Diets category and was a finalist in the Professional Kitchens category.