In good taste : a contemporary approach to cooking / Victor Gielisse, Mary E. Kimbrough, Kathryn G. Gielisse.

By: Contributor(s): Material type: TextTextPublication details: Upper Saddle River, NJ : Prentice Hall, c1999.Description: xix, 444 p. : ill. (some col.) ; 26 cmISBN:
  • 0135915953
Subject(s): DDC classification:
  • 641.5 21
LOC classification:
  • TX714 .G54 1999
Contents:
Gastronomy, the essential art and the alliance of taste and health -- Wine with food can be part of a healthful lifestyle -- Building the recipe with the essential ingredients, from a nutrient perspective -- Special requests: spa, vegetarian and modified diets -- Ingredients, flavor enhancers and marinades -- Contemporary cooking methods -- About our recipes -- Appetizers, salads and salad dressings -- Stocks, soups, sauces, relishes and spreads -- Main course selections -- Vegetables, potatoes, grains and legumes -- Desserts, breads and quick breads -- A perspective on genetic engineering -- A position on marketing -- Conversions and equivalencies -- Foods of the seasons
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Item type Current library Call number Copy number Status Date due Barcode
Books Books Odessa College Stacks 641.5 G454I (Browse shelf(Opens below)) 1 Available 51994001326042
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Includes bibliographical references (p. [433]-435) and index.

Gastronomy, the essential art and the alliance of taste and health -- Wine with food can be part of a healthful lifestyle -- Building the recipe with the essential ingredients, from a nutrient perspective -- Special requests: spa, vegetarian and modified diets -- Ingredients, flavor enhancers and marinades -- Contemporary cooking methods -- About our recipes -- Appetizers, salads and salad dressings -- Stocks, soups, sauces, relishes and spreads -- Main course selections -- Vegetables, potatoes, grains and legumes -- Desserts, breads and quick breads -- A perspective on genetic engineering -- A position on marketing -- Conversions and equivalencies -- Foods of the seasons

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