TY  - BOOK
AU  - Gielisse,Victor
AU  - Kimbrough,Mary E.
AU  - Gielisse,Kathryn G.
TI  - In good taste: a contemporary approach to cooking 
SN  - 0135915953
AV  - TX714 .G54 1999
U1  - 641.5 21
PY  - 1999///
CY  - Upper Saddle River, NJ
PB  - Prentice Hall
KW  - Cooking
KW  - Nutrition
N1  - 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
ER  -