CLCTS97
LanguageENG
PublishYear2009
publishCompany
Wiley
EISBN
9781118946534
PISBN
9781118137758
- Product Details
- Contents
Cooking for Special Diets provides the skills and techniques needed to address special diets while providing culinary inspiration for healthy, wholesome meals for these consumers and guests. This text teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs. Cooking for Special Diets explains the wide range of dietary challenges of which chefs should be conscious, including celiac disease, diabetes, high blood pressure, high cholesterol, food allergies, and more. Introductory chapters cover general nutrition information, healthy ingredients, and substitutions. Subsequent chapters provide recipes for a wide range of dietary concerns, from vegetarian, vegan, and low-fat meals to delectable entrees that are gluten-, lactose-, or sugar-free. Cooking for Special Diets provides chefs with an arsenal of recipes that are healthy, versatile, and always delicious.
- Cover
- Title Page
- Copyright
- Contents
- Recipe Contents
- Preface
- Acknowledgments
- About the Author
- Chapter 1: Current Health Concerns
- Chapter 2: What Is Cooking for Special Diets?
- Chapter 3: Ingredients for Special Diets
- Chapter 4: Appetizers
- Chapter 5: Stocks, Broths, and Soups
- Chapter 6: Salads
- Chapter 7: Entrées
- Chapter 8: Side Dishes
- Chapter 9: Desserts and Breads
- Chapter 10: Pantry Items
- Charts
- Glossary
- Bibliography
- Index
Collected by
- UCLA
- University of Cambridge
- University of Oxford
- Harvard University