The new complete book of food : a nutritional, medical, and culinary guide
(Book)

Book Cover
Average Rating
Published
New York, NY : Facts On File, [2009].
Status

Copies

LocationCall NumberStatus
Central - Adult Nonfiction641.3 RINZL 2009 2nd ed.Not For Loan

Description

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More Details

Format
Book
Edition
Second edition.
Physical Desc
xxi, 474 pages ; 24 cm
Language
English
ISBN
081607710X, 9780816077113, 0816077118, 9780816077106

Notes

General Note
Earlier edition published as: The complete book of food.
Bibliography
Includes bibliographical references (pages 443-455) and index.
Description
Provides the nutritional, medical, culinary, and consumer information essential to planning a good diet and properly handling food. Catalogs the physical, chemical, and medical properties of food; their benefits and hidden dangers; how foods change when they are processed or cooked; how to properly select, prepare, and store food; and much, much more. Each entry in this second edition has been revised and updated to reflect the most current information available about diet and nutrition.

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Citations

APA Citation (style guide)

Rinzler, C. A. (2009). The new complete book of food: a nutritional, medical, and culinary guide (Second edition.). Facts On File.

Chicago / Turabian - Author Date Citation (style guide)

Rinzler, Carol Ann. 2009. The New Complete Book of Food: A Nutritional, Medical, and Culinary Guide. New York, NY: Facts On File.

Chicago / Turabian - Humanities Citation (style guide)

Rinzler, Carol Ann. The New Complete Book of Food: A Nutritional, Medical, and Culinary Guide New York, NY: Facts On File, 2009.

MLA Citation (style guide)

Rinzler, Carol Ann. The New Complete Book of Food: A Nutritional, Medical, and Culinary Guide Second edition., Facts On File, 2009.

Note! Citation formats are based on standards as of August 2021. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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