Recipe Nutrient Analysis: Best practices for calculation and chemical analysis is your step-by-step guide for determining the nutrients in recipes. Industry veterans Catharine Powers and Cheryl Dolven worked with a team of registered dietitians and food professionals with years of experience calculating recipes to bring you practical advice and a collection of resources you won’t find anywhere else. This book is a must-have for anyone who calculates the nutrients in recipes – especially professionals analyzing recipes for restaurants or other foodservice venues, cookbook authors and food editors.