Author: Karen E. Drummond, Lisa M. Brefere
Hardcover: 480 pages
Publisher: Wiley; 8 edition (January 22, 2013)
Language: English
ISBN-10: 1118429737
ISBN-13: 978-1118429730
Format: Retail PDF
Reader Required: Adobe Reader, Foxit, Nitro, Adobe Digital Editions

Note: This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book.

Tested on the above readers with no problems on laptop and Android tablet. Please allow a couple seconds for the seedboxes to kick in, then it should move pretty quick.
Hope it helps in your studies. Go for it! :D

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Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Utilizing a full-color design, photographs, and illustrations, the authors link nutritional concepts with healthy cooking techniques and recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference to meeting the nutritional needs of their customers.