The fourth edition of Cooking Explained includes:



Recipes given in two formats - the traditional version and an adapted version which is more in line with modern dietary thinking

Up-to-date information which matches current legislation and the curriculum, including COMA and WHO Dietary Reference Values.

Sections on current food quality and safety issues.

Part 1 contains chapters on nutrition and health, the components of food, food choice and hygiene, presentation, kitchens, equipment and information on all the different food types.

Part 2 consists entirely of recipes and has been designed to accommodate healthy meal planning and investigating work.