The New Complete Book of Food : A Nutritional, Medical, and Culinary Guide

Description

This work offers everything readers need to know about food - in more than 300 entries. ""The New Complete Book of Food, Second Edition"" catalogs the physical, chemical, and medical properties of food; their benefits and hidden dangers; how foods change when they are processed or cooked; how to properly select, prepare, and store food; and, much, much more. In more than A-to-Z 300 entries, this comprehensive new resource provides the nutritional, medical, culinary, and consumer information essential to planning a good diet and properly handling food. Each entry has been revised and updated to reflect the most current information available about diet and nutrition. Most updates have been made to the Nutritional Profile, Medical Uses and/or Benefits, Adverse Effects Associated with This Food, and Food/Drug Interactions.Entries include: The Most Nutritious Way to Serve This Food; Diets That May Restrict or Exclude This Food; Buying This Food; Storing This Food; Preparing This Food; and, What Happens When You Cook This Food.

Details

Author(s)
Carol Ann Rinzler, Jane E. Brody
Format
Paperback | 480 pages
Dimensions
185.42 x 231.14 x 27.94mm | 839.15g
Publication date
30 Jun 2009
Publisher
Facts on File Inc
Publication City/Country
New York, United States
Language
English
Edition Statement
Second Edition
Illustrations note
index, bibliography, cross-references
ISBN10
0816077118
ISBN13
9780816077113
Bestsellers rank
726,537