Cooking Explained

by Barbara Hammond

The fourth edition of Cooking Explained * Recipes given in two formats - the traditional version and an adapted version which is more in line with modern dietary thinking * Up-to-date information which matches current legislation and the curriculum, including COMA and WHO Dietary Reference Values. * Sections on current food quality and safety issues. * Part 1 contains chapters on nutrition and health, the components of food, food choice and hygiene, presentation, kitchens, equipment and information on all the different food types. * Part 2 consists entirely of recipes and has been designed to accommodate healthy meal planning and investigating work.

352 pages, Paperback

First published December 1, 1964

Reviews

[Nestor Thompson · Rating 3 out of 5]

Ery good book. Works well for my students preparing g for csec food and nutrition