The professional chef's techniques of healthy cooking / 
by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor. 
 - Second Edition 
 - xxi, 634 pages :  colour illustrations ;  28 cm 
<br/><br/>Includes bibliographical references (page 604) and index. 
<br/><br/><label>ISBN: </label>0471332690  RM241.00 9780471332695 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.<br/>Nutrition.
<br/><br/><label>Dewey Class. No.: </label>641.57