The Professional Chef'sTechniques of healthy cooking  [Book /] 
the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor. 
 - 2nd ed. 
 - New York :  Wiley,  2000. 
 - xxi, 634 p. :  col. ill. ;  28 cm. 
<br/><br/>Includes bibliographical references (p. 604) and index. 
<br/><br/> All Ages. 
<br/><br/><label>ISBN: </label>0471332690  
<br/><br/><label>LCCN: </label>98052145  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery.<br/>Nutrition.
<br/><br/><label>LC Class. No.: </label>TX820  / .P75 2000 
<br/><br/><label>Dewey Class. No.: </label>641.57 
<br/><br/><label>National Library of Medicine Call No.: </label> / CP