Gielisse, Victor. <br/><br/>
In good taste :  a contemporary approach to cooking / 
Victor Gielisse, Mary E. Kimbrough, Kathryn G. Gielisse. 
 - Upper Saddle River, NJ :  Prentice Hall,  c1999. 
 - xix, 444 p. :  ill. (some col.) ;  26 cm. 
<br/><br/>Includes bibliographical references (p. [433]-435) and index. 
<br/><br/>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 
<br/><br/><label>ISBN: </label>0135915953 
<br/><br/><label>LCCN: </label>98027195 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking.<br/>Nutrition.
<br/><br/><label>LC Class. No.: </label>TX714  / .G54 1999 
<br/><br/><label>Dewey Class. No.: </label>641.5