In Good Taste : A Contemporary Approach to Cooking / Edition 1

In Good Taste : A Contemporary Approach to Cooking / Edition 1

by Victor Gielisse, Mary Kimbrough, Kathryn G. Gielisse
     
 

ISBN-10: 0135915953

ISBN-13: 9780135915950

Pub. Date: 10/12/1998

Publisher: Pearson

Designed to give readers 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

Overview

Designed to give readers 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. Teaches the importance of food selection, safe food handling, preparation and cooking methods, portion control, managing overall fat intake, and relying on a variety of flavor enhancer and seasoning techniques. Explores cultural food traditions and the history of food. Examines the connections between lifestyles, diet, health, work, and environment. For those with an interest in healthy cooking.

Product Details

ISBN-13:
9780135915950
Publisher:
Pearson
Publication date:
10/12/1998
Edition description:
New Edition
Pages:
444
Product dimensions:
8.06(w) x 10.01(h) x 0.94(d)

Table of Contents

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.

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