Cooking for Special Diets Wiley E-Text Reg Card PDF Download
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Author: Polenz
Publisher:
ISBN: 9781118946558
Category :
Languages : en
Pages :
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Author: Polenz
Publisher:
ISBN: 9781118946558
Category :
Languages : en
Pages :
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Book Description
Author: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9781119034896
Category :
Languages : en
Pages :
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Author: Katherine Polenz
Publisher: Wiley
ISBN: 9781118137758
Category : Cooking
Languages : en
Pages : 0
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Book Description
On-trend meal-away-from-home solutions for the growing number of diners on special diets The increasing prevalence of food allergies and dietary restrictions can make it difficult—or even impossible—for an ever-growing number of diners to enjoy foods prepared away from home. Many books deal with a single food issue, but for professional chefs who want to meet the demands of a skyrocketing customer base characterized by a diversity of special needs, Cooking for Special Diets is an indispensable resource. From cooking for gluten sensitivity, Celiac disease, and diabetes to crafting delicious, on-trend dishes void of nuts, shellfish, eggs, and other food allergens, this book provides comprehensive information on all of the most common dietary restrictions. This invaluable reference includes detailed instructions on choosing the right ingredients to address each type of diet, replacing and substituting for common allergens, and converting standardized recipes for cherished dishes to better suit every type of special dietary need. More than 225 recipes, organized by appetizers, soups, salads, entrées, side dishes, breads, and desserts Coverage includes creating meals for customers with food allergies as well as dietary restrictions related to heart disease, hypertension, high cholesterol, and cancer
Author: Karen E. Drummond
Publisher: Wiley
ISBN: 9781118562345
Category : Technology & Engineering
Languages : en
Pages :
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Book Description
This package includes a copy of ISBN 9781118429730 and a registration code for the WileyPLUS course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS registration cards are only included with new products. Used and rental products may not include WileyPLUS registration cards. Nutrition for Foodservice and Culinary Professionals, 8th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customer’s critical questions and dietary needs. The Eighth Edition includes a discussion of the 2010 Dietary Guidelines for Americans and Choose MyPlate graphic and key content. More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner. From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference.
Author: Research Chefs Research Chefs Association
Publisher:
ISBN: 9781119034056
Category :
Languages : en
Pages :
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Author: Katherine Polenz
Publisher: Wiley
ISBN: 9781119240587
Category : Cooking
Languages : en
Pages :
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Author: Richard J. Coppedge, Jr.
Publisher: John Wiley & Sons
ISBN: 0470587830
Category : Cooking
Languages : en
Pages : 272
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Book Description
Baking for Special Diets teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs. This text explains the wide range of dietary challenges of which pastry chefs and bakers should be conscious, including celiac disease, diabetes, high blood pressure, high cholesterol, kosher diets, and more. Introductory chapters cover general nutrition information, ingredient substitutions. The text also explains through examples how to convert your own recipes to meet the needs of a particular customer. Subsequent chapters provide recipes for a wide range of dietary concerns, from vegetarian, vegan, and low-fat baked goods to delectable desserts that are gluten-, lactose-, or sugar-free. From Low-Fat Vanilla Mousse and Reduced-Calorie Linzer Cookies to Sugar-Free Crème Caramel and Vegan Boston Cream Pie, Baking for Special Diets provides chefs with an arsenal of recipes that are healthy, versatile, and always delicious.
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470635436
Category : Cooking
Languages : en
Pages : 578
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Book Description
Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.
Author: Hinnerk von Bargen
Publisher:
ISBN: 9781119035046
Category :
Languages : en
Pages :
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Author: Sikorski
Publisher:
ISBN: 9781118581124
Category :
Languages : en
Pages :
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