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Chef's Handbook: Low-Fat Quantity Food Preparation
  handbook provides at-a-glance guidelines for reducing fat in cooking without sacrificing taste. Basic nutrition concepts, menu planning, ingredient substitutions, and kitchen techniques are addressed. Plus techniques for reducing fat in foods with recipe adaptations are included.
   
Type Resource - Resource
Resource Type
(If applicable)
Book
Author(s)
Book Publisher
Journal Publisher [None]
Year 1993
Pages
Article Title
Edition
Contact Information
(If applicable)
American Dietetic Association. ( 800) 877-1600 ext. 5000
Comments
(If applicable)
 
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National Resource Center on Nutrition, Physical Activity & Aging
| Florida International University, OE 200, Miami, FL 33199
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