The Art of Nutritional Cuisine


Author: Vickie A. Vaclavik,Amy Haynes
Publisher: CRC Press
ISBN: 1439850836
Category: Medical
Page: 624
View: 8688

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Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same time support a healthy lifestyle. The Art of Nutritional Cuisine offers foundational nutrition principles with practical reinforcement of these principles in cooking labs complete with menus and recipes for delicious meals. Includes Material for Classroom Lectures and Laboratory Practicum The lecture portion of the book includes: A glossary of key terms Teachable Moments to amplify the application of basic food science concepts Recommended websites to facilitate further study References to USDA guidelines to assist in planning and achieving a healthy diet Appendices elaborating on pertinent topics in nutrition and nutritional cooking Ample space for reader notes to be added to the text Recipes and Sample Menus The lab portion of the text offers the opportunity to apply basic nutritional principles in the kitchen and equips readers with the ability to prepare tasty and healthy cuisine. It includes recipes and sample menus that enable application of the lecture material. Using classic culinary techniques while adhering to sound nutritional principles, professional and home chefs can create tasty meals that promote good health.

Dimensions of Food, Eighth Edition


Author: Vickie A. Vaclavik,Amy Haynes
Publisher: CRC Press
ISBN: 1351805282
Category: Medical
Page: 344
View: 3941

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Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic, nutritional, palatability, chemical, sanitary, and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches, fruits and vegetables, eggs, dairy, meat, poultry and fish, fats and oils, sweeteners, and baked goods. Part III features information on microwave cooking, and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives, exercises, recipes, summary questions, and updated Dietitian's Notes. Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines, Food Equivalents, Portions, Food Allergens, Food Additives, Legislation, Foodborne Illness, Cooking Terms, Herbs and Spices, and Plant Proteins.

Essentials of Food Science


Author: Vickie A. Vaclavik,Elizabeth W. Christian
Publisher: Springer Science & Business Media
ISBN: 146149138X
Category: Technology & Engineering
Page: 495
View: 5793

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The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

Wholesome Gourmet

The Art of Gluten-Free Cuisine
Author: Steven Winkler
Publisher: Trafford Publishing
ISBN: 1553950194
Category: Cooking
Page: 337
View: 5117

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Wholesome Gourmet is for anyone who is gluten-sensitive and for all who enjoy wholesome foods. It is a comprehensive and all inclusive guide to gluten-free dining. All recipes - over 250 - are gluten-free, as well as dairy-free, yeast-free, corn-free and sugar-free. Along with a complete food glossary and index, this book contains many important baking tips and other tidbits for each section. Recipe sections include: milk alternatives; breakfast cereals and breads; soups and stews; vegetables, salads and dressings; meat, fish and poultry, pasta, grains and legumes; wraps; desserts and sweets; and syrups, puddings and ice milks. All recipes are presented in a clear and easy-to-follow format. Wholesome Gourmet uses only whole, natural, 'wholesome' ingredients which provide a wonderful sensation of flavour and appeal.

Living Cuisine

The Art of Spirit of Raw Foods
Author: Renee Loux Underkoffler
Publisher: Penguin
ISBN: 1440628017
Category: Health & Fitness
Page: 512
View: 8953

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Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet. In Living Cuisine, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching. At the heart of Living Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living

Mastering the Art of Southern Cooking


Author: Nathalie Dupree
Publisher: Gibbs Smith
ISBN: 1423623169
Category: Cooking
Page: 150
View: 5060

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Through more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today’s healthy lifestyle.

New Indian Home Cooking

More Than 100 Delicious Nutritional, and Easy Low-fat Recipes!
Author: Madhu Gadia
Publisher: Penguin
ISBN: 9781557883438
Category: Cooking
Page: 254
View: 1740

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A registered dietitian from India conveys her love of her cultural heritage with 100 healthy, low-fat recipes. "Gadia brings quintessential Indian dishes, such as specialty breads and tandoori chicken, within easy reach of the home cook". -- "Publishers Weekly".

The Best of Lord Krishna's Cuisine

Favorite Recipes from The Art of Indian Vegetarian Cooking
Author: Yamuna Devi
Publisher: Plume
ISBN: 9780452266834
Category: Cooking
Page: 242
View: 8201

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Includes recipes for such dishes as sesame yogurt potatoes, Pishima's stuffed okra, cauliflower and potatoe surprise, and creamy pineapple and rice jubilee

Lidia's Mastering the Art of Italian Cuisine

Everything You Need to Know to Be a Great Italian Cook
Author: Lidia Matticchio Bastianich,Tanya Bastianich Manuali
Publisher: Knopf
ISBN: 0385349475
Category: Cooking
Page: 480
View: 9743

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From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes. Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need. From the Hardcover edition.

The Art of Cooking for the Diabetic


Author: Mary Abbott Hess
Publisher: Signet
ISBN: 9780451175748
Category: Diabetes
Page: 496
View: 6517

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"For the millions of diabetics, this should be a godsend" (Consumer Digest). This completely revised and updated edition of the popular cookbook features 350 flavorable, low-calorie, low-fat, high-fiber recipes, plus extensive food exchange listings and nutritional values. Foreword by Norbert Freinkel, M.D., past President of the American Diabetes Association.

Mastering the Art of Florida Seafood


Author: Lonnie T. Lynch
Publisher: Pineapple Press Inc
ISBN: 9781561641765
Category: Cooking
Page: 168
View: 2910

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Cooking is fun, and Lonnie will show you how with suggestions for artistic food placement, food painting techniques, and more. She includes tips on purchasing, preparing, and serving seafood, as well as handy information such as the nutritional value of seafood and how to choose the right tools and equipment to prepare seafood. This book is chock-full of scrumptious recipes, from appetizers to desserts that complement these tantalizing seafood dishes. Whether you're cooking for yourself, a dinner party, or a romantic dinner for two, the perfect recipe to fit the occasion is in here.

Clean Cuisine Cookbook

130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
Author: Ivy Larson,Andy Larson
Publisher: Victory Belt Publishing
ISBN: 1628602937
Category: Cooking
Page: 416
View: 5080

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In their new book, The Clean Cuisine Cookbook, Ivy and Andy Larson deliver a revolutionary new approach to clean eating. Together they have created a cookbook that demystifies what it truly means to eat clean while offering a roadmap to lifelong health. The Clean Cuisine Cookbook does away with “dieting” and presents a nutritional template that has been scientifically proven to reduce inflammation, resulting in peak health for the mind and body. Ivy and Andy’s template strikes the perfect balance of plant-based foods working in conjunction with healthy amounts of animal protein. This perfect harmony optimizes nutritional absorption, generating maximum anti-inflammatory benefits, weight loss, increased energy levels, and an overall sense of total health and well-being. Ivy’s journey to finding and perfecting clean eating started with her own personal battle against an incurable autoimmune disease. She wanted to live her life to the fullest and avoid an oversaturation of potentially dangerous medications—and then she turned to food as an alternative. Ivy mastered the art of cooking with all-natural whole-food ingredients, choosing only the most nutritionally dense foods that nature offers. Under the supervision of her husband, Andy, a physician and renowned surgeon, she found a path to wellness through clean eating and has remained active, healthy, and free of her crippling symptoms for more than 22 years. The Clean Cuisine Cookbook delivers more than 150 mouthwatering remakes of family classics that are both nutritionally complete and supremely satisfying. With this cookbook, you will never feel deprived or hungry, making Ivy and Andy’s model both enjoyable and sustainable. Ivy also adds fruits, vegetables, and an array of superfoods to her recipes for increased sustenance and satiety. She and Andy believe that the key to clean-eating success is adding nutrient-dense foods, not subtracting foods to keep calorie counts low. Recipes include: · Meatballs · Chicken and Dumplings · Pancakes · Tostadas · Caesar Salad · Brownies! Whether you are an amateur home cook or a seasoned chef, The Clean Cuisine Cookbook is a must-have for anyone aspiring to eat clean, decrease inflammation, and discover true health.

Dining with Friends

The Art of North American Vegan Cuisine
Author: Priscilla Feral,Lee Hall,Friends of Animals
Publisher: Friends of Animals/Nectar Bat Press
ISBN: 9780976915904
Category: Cooking
Page: 164
View: 9730

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SUPERANNO A totally vegan cookbook, its recipes will appeal to vegetarians and non-vegetarians, first time cooks and experienced chefs. This book is designed to be put to use in the kitchen--with its lay-flat binding, wipe-clean laminated cover, and easy to follow recipes. Bake delicious homemade breads. Try new vegetarian ideas for breakfasts, make sandwiches, salads, soups, and pastas for lunch and dinner. Explore vibrant raw foods. Original.

Eating on the Run


Author: Evelyn Tribole
Publisher: Human Kinetics
ISBN: 9780736046084
Category: Health & Fitness
Page: 216
View: 672

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A national spokesperson for the American Dietetic Association and the food and nutrition editor for "Shape" magazine helps readers eat nutritiously in spite of a busy lifestyle. Tribole promotes meals that take one minute or less to fix, plus worthwhile brand name snacks, nutritional food items.

The Guide to Cooking Schools

2001
Author: ShawGuides Inc
Publisher: N.A
ISBN: 9780945834281
Category: Cooking schools
Page: 417
View: 2794

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Provides information on the different cooking schools located throughout the United States

The Guide to Cooking Schools 2000


Author: Dorlene V. Kaplan
Publisher: Shawguides
ISBN: 9780945834274
Category: Education
Page: 406
View: 2859

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Provides information on the different cooking schools located throughout the United States

Culinary Colorado

The Ultimate Food Lover's Guide
Author: Claire Walter
Publisher: Fulcrum Pub
ISBN: 9781555914554
Category: Cooking
Page: 480
View: 8360

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"Culinary Colorado" clearly establishes that Colorado is rich in great fresh food experiences, spotlighting the abundance of great foods and first-rate chefs who have helped bring Coloradans' dining satisfaction to an all-time high.