The Professional chef's techniques of healthy cooking / 
by the Culinary Institute of America. 
 - New York :  Van Nostrand Reinhold,  c1997. 
 - xxvi, 614 pages ;  illustrations :  27 cm. 
<br/><br/> Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0442011261 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery<br/>Nutrition
<br/><br/><label>LC Class. No.: </label>TX820   / P94 1997