Cooking for special diets Katherine Polenz, photography by Jennifer May.
Editor: Hoboken, New Jersey John Wiley & Sons, Inc. [2014]Descripción: xiii, 370 pages color illustrations 29 cm Tipo de medio:- 9781118137758 (cloth : acid-free paper)
- 641.5/631 23
- RM216 .P675 2014
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
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| Libro | Biblioteca de Mayagüez Colección General mb | RM216 .P675 2014 (Navegar estantería(Abre debajo)) | Disponible | 50000003264206 |
Descripciones mejoradas de Syndetics:
Cooking for Special Diets provides the skills and techniquesneeded to address special diets while providing culinaryinspiration for healthy, wholesome meals for these consumers andguests. This text teaches readers how to widen the scope of theirofferings and create flavorful recipes to meet all kinds of dietaryneeds. Cooking for Special Diets explains the wide range ofdietary challenges of which chefs should be conscious, includingceliac disease, diabetes, high blood pressure, high cholesterol,food allergies, and more. Introductory chapters cover generalnutrition information, healthy ingredients, andsubstitutions. Subsequent chapters provide recipes fora wide range of dietary concerns, from vegetarian, vegan, andlow-fat meals to delectable entrees that are gluten-, lactose-, orsugar-free. Cooking for Special Diets provides chefs with anarsenal of recipes that are healthy, versatile, and alwaysdelicious.
"The Culinary Institute of America."
Includes bibliographical references (page 360) and index.
Current health concerns -- What is cooking for special diets? -- Ingredients for special diets -- Appetizers -- Stocks, broth, and soups -- Salads -- Entrees -- Side dishes -- Desserts and breads -- Pantry items -- Charts -- Glossary.
Notas de autor provistas por Syndetics
Katherine Polenz, a professor of culinary arts at The Culinary Institute of America in Hyde Park, N.Y., currently teaches Cuisines of the Americas in the college's degree programs. In her more than two decades at the CIA, Polenz has taught a variety of culinary arts courses to students pursuing associate and bachelor's degrees. Through the CIA's Continuing Education Department, she has also taught cooking courses in Mexico and Brazil. Polenz's career includes extensive experience as an executive chef and chef/owner of commercial establishments that focus on healthy dining. She currently operates The Pampered Palate, an off-premises catering company serving the Hudson Valley and environs and specializing in nutritious food preparation.Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, N.Y.; St. Helena, Calif.; San Antonio, Texas; and Singapore.