This hardcover Nutrition for Foodservice and Culinary Professionals book is a must-have for those interested in the subject. With 416 pages, the book covers topics such as the importance of nutrition in the culinary industry, menu planning, and special dietary needs. Written by Lisa M. Brefere and Karen E. Drummond, this book is published by Wiley & Sons, Incorporated, John and is in English language. It is a great addition to anyone’s collection, whether you are a culinary professional or just interested in the subject.