The professional chef's techniques of healthy cooking / with forewords by Craig Claiborne and L. Timothy Ryan; Mary Deirdre Donovan editor.

Healthy Cooking	p. 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 Entrées
Sandwiches
Pizza
Pasta
Vegetable Sides
Grains
Potatoes
Legumes
Breakfast
Breads
Desserts
Beverages
Appendix
Sources for Nutritional Analysis
Bibliography
Cooking Glossary
Nutrition Glossary
Indexes