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Professional healthy cooking by Sandy Kapoor - Book review
- Words:
- 1082
- Submitted:
- Wed Nov 05 2003
Have a little read: ... PROFESSIONAL HEALTY COOKING -SANDY KAPOOR BOOK REVIEW Name: Marie Martin Lecturer: Liz Erraught Class: Ft403/3 Date: 18/11/2003 Contents: Page 3 Introduction Page 4 Book statistics Page 5 Book Content Page 6 Presentation Page 7 Style Page 8 Audience suitability Page 9 Conclusion Introduction: It is my intention in this report to give an overview of what this book is all about. This book is a textbook and a professional reference on quantity cooking for health. I want to analyse how well this book carries out this function and if it does it in such a way that it is accessible to its target audience, which takes in both students and lecturers. I also intend to compare it to at least one other book to see the standard, which this book has to live up to. Book Statistics: Name: Professional Healthy Cooking Author: Sandy Kapoor, Ph.D, M.P.H, R.D Published: 1995 Printed: In the U.S.A Copyright: John Wiley & Sons, Inc. Book Content: This textbook and professional reference on cooking a healthy cuisine analyses basic nutritional theory for culinary students and professionals. Contains 40 recipes made without fat, sugar, egg yolks and other ingredients deemed negative
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