Cooking for Special Diets

1. Auflage 2014
ISBN: 978-1-118-13775-8
Verlag: WILEY

Buch, Englisch, 384 Seiten, Format (B × H): 221 mm x 277 mm, Gewicht: 1451 g

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.

Autoren/Hrsg.

Polenz, Katherine

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken

Inhaltsverzeichnis

Preface
Recipe Contents
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, Broth, and Soups
Chapter 6 Salads
Chapter 7 Entres
Chapter 8 Side Dishes
Chapter 9 Desserts and Breads
Chapter 10 Pantry Items Charts Glossary Index