In Good Taste: A Contemporary Approach to Cooking, written by master chef Victor Gielisse, registered dietitian Mary Kimbrough and foodservice consultant Kathryn Gielisse, explores the art of cooking with an eye to nutrition. All recipes feature a complete nutritional analysis. The authors offer advice on selecting quality ingredients; choosing preparation methods to preserve flavor, texture, appearance and nutritional value; using plant-based items whenever possible; and adding moderate amounts of wine as part of a healthy lifestyle. The 444-page hardcover book retails for $43.75 and is available at bookstores or from Prentice Hall, 800/922-0579.
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