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This volume contains more than three hundred recipes that reflect broad culinary trends that will most likely continue for years to come. A sourcebook of recipes and references, it includes numerous recipes for such contemporary favourites as pasta, grains, seafood and fruits and the traditional favourites from American culinary regions, as well as more adventurous recipes from around the world. The recipes reflect the growing trend towards healthy eating with nutritional balance and nutrient breakdowns for each recipe. Aimed at the modern caterer, measures are given in both US and metric and alternative instructions are given for microwave cooking, food processors and other modern equipment
Author Biography
Chet Holden is the author of Cooking for Fifty: The Complete Reference and Cookbook, published by Wiley.
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