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Lisa M. Brefere has written 7 work(s)
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Cover for 9780470052426 Cover for 9780471312765 Cover for 9780471347774 Cover for 9780471419778 Cover for 9780471599760 Cover for 9781119148494 Cover for 9780470285473 Cover for 9781118507216 Cover for 9781119271772 Cover for 9781118429730 Cover for 9780470251270 Cover for 9780470285077 Cover for 9780470088562 Cover for 9780471646914 Cover for 9780470415689 Cover for 9780470099094 Cover for 9780471442400
cover image for 9781119148494
Definitive, up-to-date coverage of nutrition Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine." This new edition of Nutrition for Foodservice and Culinary Professionals features: * New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals * More "Chef's Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus * The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines * The 2002 American Cancer Society nutrition guidelines * Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery * Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry.

Hardcover:

9780470052426 | 7 har/cdr edition (John Wiley & Sons Inc, March 6, 2009), cover price $143.45
9780471599760 | 6 edition (John Wiley & Sons Inc, February 24, 2006), cover price $106.50
9780471312765 | 5 pck edition (John Wiley & Sons Inc, March 10, 2003), cover price $85.20 | About this edition: Definitive, up-to-date coverage of nutrition Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet.
9789990062106 | 5th edition (John Wiley & Sons Inc, March 10, 2003), cover price $0.02
9780471419778 | 5 sub edition (John Wiley & Sons Inc, March 1, 2003), cover price $90.90
2 other edition(s) in this binding (see all)

Paperback:

9781119271772 | 9 stu stg edition (John Wiley & Sons Inc, June 7, 2016), cover price $51.15
9781118507216 | 8 stg edition (John Wiley & Sons Inc, March 18, 2013), cover price $51.15
9780470285473 | 7 stg edition (John Wiley & Sons Inc, June 29, 2009), cover price $63.90

Miscellaneous:

9780470320112 | 7 edition (John Wiley & Sons Inc, June 22, 2009), cover price $70.50
9780470405741 | 7 edition (John Wiley & Sons Inc, May 4, 2009), cover price $89.95
9780470073513 | 6 edition (John Wiley & Sons Inc, April 14, 2006), cover price $96.95

cover image for 9781118429730
Product Description: Nutrition for Foodservice and Culinary Professionals, 8th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers’ critical questions and dietary needs...read more

Hardcover:

9781118429730 | 8 edition (John Wiley & Sons Inc, January 22, 2013), cover price $142.00 | About this edition: Nutrition for Foodservice and Culinary Professionals, 8th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers’ critical questions and dietary needs.

cover image for 9780470285077

Paperback:

9780470251270 | Pap/cdr edition (John Wiley & Sons Inc, June 3, 2008), cover price $35.95

Miscellaneous:

9780470285077 | John Wiley & Sons Inc, November 13, 2008, cover price $25.00

Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition. Revised and updated to include a new chapter on Research and Development chefs and expanded coverage of on-site foodservice areas, this guide presents a real-world look at culinary careers. The authors vividly describe the feel, the reality, the hours, the physical demands, the tradeoffs, and the benefits of working in various culinary settings, while interviews with a range of industry leaders offer helpful advice and inspiring vignettes.

Paperback:

9780470088562 | 2 edition (John Wiley & Sons Inc, June 10, 2008), cover price $46.95 | About this edition: Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?
9780471646914 | Pap/cdr edition (John Wiley & Sons Inc, February 18, 2005), cover price $53.25 | About this edition: So You Want to Be a Chef?

Miscellaneous:

9780470285084 | 2 edition (John Wiley & Sons Inc, August 29, 2008), cover price $35.00

cover image for 9780470099094
Product Description: Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more...read more

Paperback:

9780470099094 | 6 stg edition (John Wiley & Sons Inc, September 22, 2006), cover price $37.65 | About this edition: Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet.

displaying 1 to 7 | at end