Home of BHLWS > Research Topics > Research Topics: Cooking > Book #1
|
|
|
|
|
|
|
|
Contents
The Purpose of This Book (p. 1)
Nutrition--What Is It? (p. 8)
How to Read a Label (p. 21)
How to Use This Book (p. 27)
Food Exchanges and Foods to Enjoy (p. 42)
Appetizers (p. 61)
Soups (p. 96)
Breads (p. 121)
Rice and Cereals (p. 141)
Pastas and Pancakes (p. 156)
Eggs (p. 188)
Cheeses (p. 218)
Fish and Shellfish (p. 239)
Meats (p. 277)
Poultry (p. 332)
Entree Sauces (p. 386)
Vegetables (p. 414)
Salads and Salad Dressings (p. 463)
Desserts and Dessert Sauces (p. 522)
Appendixes
1. Herbs and Spices to Enjoy
(p. 643)
2. Equivalent Amounts of Food Before and After
Processing (p. 647)
3. Ingredient Substitutions
(p. 650)
4. Nutrients: What They Do for You and Where
to Find Them (p. 653)
5. Glossary of Nutrition (p.
657)
6. Metric Equivalents and Common Measures
(p. 670)
7. Equivalent Amounts of Selected Ingredients
in Cups, Ounces, and Grams (p. 673)
Notes (p. 675)
Resources for Further Information (p. 677)
Index (p. 679)