This textbook, which presents a unique look at nutrition through the lens of food, is designed to help chefs, food writers, culinary educators and students prepare food that is as healthful as it is delicious. In addition to providing practical applications of nutrition principles, the book also showcases working chefs around the country and real-life scenarios from a variety of operational perspectives, including schools, healthcare, restaurants, and business and industry.
The first edition of Essentials of Nutrition for Chefs received prestigious IACP book award.
Essentials of Nutrition for Chefs garnered top honors in the Health and Special Diets category at the 2011 International Association of Culinary Professionals (IACP) book awards. It was also a finalist in the Professional Kitchens category.
2011 marked the 25th anniversary of the IACP cookbook awards – the gold standard for culinary publishing. Using a rigorous two-tiered system, independent panels of food and beverage professionals evaluated 500+ books in 17 categories, making this year one of the most competitive in program history. Out of the titles submitted, only 52 rose to the finalist level.
"The caliber of books submitted was exceptional as always," notes Robin L. Kline, MS, RD, CCP, former chair of IACP cookbook awards committee. "It is always gratifying to have so many notable works to consider, especially this year when we celebrate 25 years of honoring outstanding culinary works." The list of authors whose books have received an IACP award over the past 25 years reads like a "Who's Who" of the culinary world from Dorie Greenspan, Rick Bayless and Jacques Pepin to Patricia Wells, Barbara Kafka, Thomas Keller and Julia Child.