The professional chef's techniques of healthy cooking / 
by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor. 
 - 2nd ed. 
 - New York :  Wiley,  c2000. 
 - xxi, 634 p. :  col. ill. ;  28 cm. 
<br/><br/>Includes bibliographical references (p. 604) and index. 
<br/><br/><label>ISBN: </label>0471332690 (cloth : alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.<br/>Nutrition.
<br/><br/><label>Dewey Class. No.: </label>641.57 PRO