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In Good Taste

A Contemporary Approach to Cooking

Victor Gielisse, Mary Kimbrough, Kathryn G. Gielisse (Autoren)

Buch | Hardcover

444 Seiten

1999
Pearson (Verlag)
978-0-13-591595-0 (ISBN)

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For courses in Contemporary Nutritional Cooking, Culinary Orientation for Dietitians, and Nutritional Cuisine. Designed to give students the background knowledge necessary to make health promoting food habits a natural part of their lives, this practical, user-friendly guide explores the ways in which quality food and beverage compliment each other and enhance the pleasures of the table, and highlights various cultural food traditions, the history of food, and the connections between lifestyles, diet, health, work, and environment.

INTRODUCTION.

Guidelines for Healthy Cooking, Dr. Scott M. Grundy, M.D., Ph.D.
PART I. OUR PHILOSOPHY ON FOOD AND WINE AND THE EFFECT ON LIFESTYLES.

1. Gastronomy, the Essential Art and the Alliance of Taste and Health.
2. Wine with Food can be part of a Healthful Lifestyle.
PART II. OUR RECIPE FOR A HEALTHFUL CUISINE.

3. Building the Recipe with the Essential Ingredients, from a Nutrient Perspective.
4. Special Requests: Spa, Vegetarian, and Modified Diets.
PART III. NUTRITIONAL COOKING.

5. Ingredients, Flavor Enhancers, and Marinades.
6. Contemporary Cooking Methods.
PART IV. THE RECIPES.

7. About Our Recipes.
8. Appetizers, Salads, and Salad Dressings.
9. Stocks, Soups, Sauces, Relishes, and Spreads.
10. Main Course Selections.
11. Vegetables, Potatoes, Grains, and Legumes.
12. Desserts, Breads, and Quick Breads.
PART V. INDUSTRY ISSUES.

13. A Perspective on Genetic Engineering.
14. A Position on Marketing.
APPENDIXES.

Appendix A: Conversions and Equivalencies.
Appendix B: Foods of the Seasons.
Appendix C: Speed Scratch Sauces and Stocks.
Appendix D: Diet Management Tables.
Appendix E: Multicultural Food Guide Pyramids.
References.
Index.

Erscheint lt. Verlag	16.6.1999
Sprache	englisch
Maße	260 x 205 mm
Gewicht	1174 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
ISBN-10	0-13-591595-3 / 0135915953
ISBN-13	978-0-13-591595-0 / 9780135915950
Zustand	Neuware