From abalone to zucchini, this easy-to-use reference provides information that helps monitor the nutritional intake of thousands of food products.

With over 40,000 entries, this book presents information for a wide range of foods.

Package consists of the printed book and CD-ROM version of Bowes and Church's Food Values of Portions Commonly Used, Nineteenth Edition.

When 9 year old German Liesel discovers her family Nazi secret she begins her lifelong search for new identity only to discover that she can't change who she is.

This low-carb diet book is geared towards diabetics. An engineer by training, Bernstein pioneered blood glucose self-monitoring and the tight control of blood sugar that is now accepted as the standard treatment of diabetes.

Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.