Nutrition for Foodservice and Culinary Professionals by Karen Eich Drummond

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Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.

About Karen Eich Drummond

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Karen Eich Drummond is author and coauthor of numerous books including So You Want to be a Chef?, So You Are a Chef, and The Restaurant Training Manual, all published by Wiley.Lisa M. Brefere is a certified executive chef with more than thirty years of experience. A graduate of The Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs, and is co-founder of She is the coauthor of So You Want to be a Chef? and So You Are a Chef, both published by Wiley.
Published December 1, 2011 by Wiley. 656 pages
Genres: Business & Economics, Health, Fitness & Dieting, Education & Reference, Travel, Science & Math, Cooking, Professional & Technical, Computers & Technology. Non-fiction

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