Healthy Eating
Palgrave Macmillan (Verlag)
978-0-333-52260-8 (ISBN)
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'J'ai pu, en le parcourant, constater la riguer et la clart de vos raisonnements ainsi que la richesse de l'expos. Il figurera dsormais en bonne place dans ma collection de livres de cuisine.' Michael Guerard This book sets out in plain language what actually constitutes a healthy diet and how it can be implemented in a working kitchen. The first part comprises a discussion of current issues related to healthy eating, such as organic farming, vegetarianism, food additives and the hygienic quality of the food supply. The second part is a collection of 50 creative recipes, supported by nutritional analyses.
Introduction - PART 1 - The Nutritional Shape of a Healthy Diet - Applying Healthy Eating in the Kitchen - Obtaining Quality Supplies: Prime Fresh Produce; Organic Food - The Effect of Food Technology on Nutritional Content: Canning, Freezing, Chilling, Sousvide, Irradiation, Food Additives - Movements Associated with Healthy Eating: (i) Nouvelle Cuisine - (ii) Vegetarianism - Catering for Specialist Diets: Diabetic, Gluten-free, Elderly People - Food Labelling: Nutritional Content, Nutritional Claims, 'In-house' Menu Labelling - The Vitamin/Mineral Supplement Debate - The Importance of Hygienic Practice for a Healthy Diet - References - PART 2 - The Recipes - Soup - Lean Meat and Fish - Vegetarian - Salads - Healthy Desserts - Recipe Index - Appendices - Diagrammatic Description of Fatty Acids - Explanation of How Fat is Measured in Calories - List of Food Additives and their Possible Effects on Health - The Sources and Functions of Vitamins and Minerals
| Zusatzinfo | line drawings, index |
|---|---|
| Verlagsort | Basingstoke |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 249 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-333-52260-5 / 0333522605 |
| ISBN-13 | 978-0-333-52260-8 / 9780333522608 |
| Zustand | Neuware |
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