A textbook and professional reference on quantity cooking for healthy cuisine. Contains 40 delicious recipes made without fat, sugar, egg yolks and other ingredients which have negative long- or short-term health consequences. Includes basic nutrition theory, techniques for preparation and numerous charts.
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A textbook and professional reference on quantity cooking for healthy cuisine. Contains 40 delicious recipes made without fat, sugar, egg yolks and other ingredients which have negative long- or short-term health consequences. Includes basic nutrition theory, techniques for preparation and numerous charts.
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