Machine derived contents note: Healthy Cooking 101. -- The Language of Nutrition. -- The Pyramids. -- The Principles Of Healthy Cooking. -- The Elements of Flavor. -- Fruits and Vegetables, Grains and Legumes. -- Cooking with Less Fat. -- Moderating Salt. -- Sweeteners. -- Beverages. -- The Techniques of Healthy Cooking. -- Agricultural Issues in Ingredient Selection. -- Creating And Marketing Healthy Menus. -- Menu and Recipe Development. -- Analyzing the Nutrient Content of Recipes. -- Nutrition Labeling in Menus and Advertisements. -- Staff Training and Customer Communication. -- The Recipes. -- The Chef's Pantry. -- Sauces and Dressings. -- Appetizers. -- Salads. -- Soups. -- Meat. -- Poultry. -- Fish and Shellfish. -- Vegetable Entr?es. -- Sandwiches. -- Pizza. -- Pasta. -- Vegetable Sides. -- Grains. -- Potatoes. -- Legumes. -- Breakfast. -- Breads. -- Desserts. -- Beverages. -- Appendix. -- Sources for Nutritional Analysis. -- Bibliography. -- Cooking Glossary. -- Nutrition Glossary. -- Indexes.