Cooking healthy across America
By: Food and Culinary Professionals, a dietetic practice group of American Dietetic Association ; Kristine Napier, editor.
Contributors: Napier, Kristine M.; American Dietetic Association. Food and Culinary Professionals.
Publisher: John Wiley & Sons
Published: 2005
Place of publication: Hoboken, N.J
Language: eng
Number of pages: 640
ISBN-13: 9780471474302; 9780471686828
Subjects: Cookery, American; Nutrition
Other titles: American Dietetic Association: cooking healthy across America
Notes: Includes bibliographical references and index.
Table of contents: title: New England, New England's simple, sturdy foods; title: Mid-Atlantic states, Maryland crab feasts to Philly cheesesteak; title: Southern cuisine, smooth soul food to hot 'n spicy Cajun; title: The Floribbean, big, bold Floribbean flair; title: The Midwest, America's breadbasket and cultural crossroads; title: Tex-Mex, fusing Mexican Texan and Mexican cultures; title: Southwestern cuisine, Meso-American roots, new fusion; title: Rocky Mountains to the Pacific Northwest; title: Fusion defined, the cuisine of California and Hawaii; title: Nutrition basics, the reasons for our luscious food; title: Portion savvy, less is more!; title: Creating the kitchen dedicated to flavor and good health; title: Everyday solutions for enjoying more vegetables and fruits; title: Whole grains, catching the golden wave of flavor and nutrition; title: Luscious legumes, beans, peas, and lentils; title: Fish, a guide to buying, storing, and cooking; title: The ultimate meat and poultry buying and usage guide; title: Milk and other dairy, building strong bones and more; title: Help in the kitchen, substitutions and equivalents.