The New Complete Book of Food
The New Complete Book of Food
A Nutritional, Medical, and Culinary Guide
Contributors: Carol Ann Rinzler (author), Jane E. Brody (introduction)
Format: Paperback, 235 x 200 x 28mm , 480 pp, index, bibliography, cross-references
Publication date: 15 Jul 2009
Publisher: Checkmark Books
ISBN-10: 0816077118
EAN: 9780816077113
This work offers everything readers need to know about food - in more than 300 entries. "The New Complete Book of Food, Second Edition" catalogs of physical, chemical, and medical suppliers of food; their benefits and hidden dangers; how foods change when they are processed or cooked; how to properly select, prepare, and store food; and, much, much more. In more than A-to-Z 300 entries, this comprehensive new resource provides the nutritional, medical, culinary, and consumer information essential to planning a good diet and properly handling food. Each entry has been revised and updated to reflect the most current information available about diet and nutrition. Most updates have been made to the Nutritional Profile, Medical Uses and/or Benefits, Adverse Effects Associated with This Food, and Food/Drug Interactions.Entries include: The Most Nutritious Way to Serve This Food; Diets That May Restrict or Exclude This Food; Buying This Food; Storing This Food; Preparing This Food; and, What Happens When You Cook This Food.
Reviews:
"...an excellent quick-reference tool." - Booklist "A valuable book for those who want to understand the medical and physical makeup of food." - Making Scents"
Author Biography:
Carol Ann Rinzier is the author of 19 books on food, health, and nutrition, including The Encyclopedia of Cosmetic and Plastic Surgery for Facts On File. She lives in New York. Jane E. Brody is a personal health columnist with The New York Times.