The fourth edition of Cooking Explained includes: * Recipes given in two formats - the traditional version and an adapted version which is more in line with modern dietary thinking * Up-to-date information which matches current legislation and the curriculum, including COMA and WHO Dietary Reference Values. * Sections on current food quality and safety issues. * Part 1 contains chapters on nutrition and health, the components of food, food choice and hygiene, presentation, kitchens, equipment and information on all the different food types. * Part 2 consists entirely of recipes and has been designed to accommodate healthy meal planning and investigating work.
- Format: Paperback
- Pages: 352 pages, illustrations
- Publisher: Pearson Education Limited
- Publication Date: 15/10/1997
- Category: Hotel & catering trades
- ISBN: 9780582305731