Food Nutrition & Invention Gr
No. of pages 98
Published: 2013
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"Food Nutrition & Invention" by Margot Southall explores the fascinating intersection of culinary creativity and nutritional science. The narrative dives into the history of food, illustrating how scientific advancements have transformed cooking methods and dietary choices. Southall highlights innovative recipes that prioritize health without sacrificing flavor, emphasizing the importance of nutrition in our daily lives. Through engaging anecdotes and practical advice, the book encourages readers to embrace healthy eating habits while exploring new culinary inventions. It serves as a guide for those looking to enhance their meals with a focus on both taste and health, making nutritious cooking accessible and enjoyable. [Generated by language model - please report any problems].
There are 98 pages in this book. This book was published in 2013 by On the Mark Press .