Culinary Nutrition Principles and Applications

by Linda J. Trakselis, Eric M. Stein

This easy-to-understand textbook explains how to combine sound nutrition principles with healthy preparation techniques to create flavorful, nutrient-dense menu items from beverages to desserts. The Culinary Nutrition Recipe-Modification Process is used to demonstrate how to modify recipes into healthier, as well as signature recipes that guests will repeatedly request.

664 pages, Hardcover

Published July 12, 2019

Reviews

[Kelly · Rating 4 out of 5]

So fun! Easy to read and understand, with excellent recipe suggestions!

[Hannah · Rating 3 out of 5]

Rather one sided in the nutritional information, but helpful tips for making the kind of healthy food you want.