Culinary Nutrition for Food Professionals by Carol A. Hodges (English) Hardcover

Description: Culinary Nutrition for Food Professionals by Carol A. Hodges Estimated delivery 3-12 business days Format Hardcover Condition Brand New Description In todays market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health. Publisher Description In todays market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health. The completely revised, second edition of Culinary Nutrition for Food Professionals gives you all of the information you need to balance taste and health while maintaining your unique niche in todays competitive marketplace. This book is oriented toward nutrition applications to foodservice including: food science and nutrition sciencecurrent dietary recommendationsnew food labeling regulationsproduct selectionmenu planning for specific clientele and operational segmentsrecipe development, nutrition analysis, and cooking techniquesmerchandising healthful options in the menu mixstaff trainingagricultural, industry and current food safety issuesmarketing In addition, a one-of-a-kind chapter addresses fitness and diet needs for food professionals. It is designed as a guide for maintaining peak productivity at the work site. Culinary Nutrition for Food Professionals is recommended by the Educational Institute of the American Culinary Federation and has been endorsed by educators and other food professionals as a key textbook for both culinary and hospitality management programs. In addition, the book is a vital and current reference for foodservice managers, chefs, caterers, food product developers and retailers, restaurateurs, food writers, and health professionals. It is also a practical reference for individuals who wish to learn the professional approach to cooking for taste and health. Food professionals and educators are saying this about the revised second edition of Culinary Nutrition for Food Professionals: "This book will certainly be useful to all of us." —Julia Child, Cambridge, MA (From the Foreword) "This book should be part of any professional chefs library. It is current and on target with the needs of the food service industry as it meets and adapts to the consciousness of todays nutritionally aware customers. This book will also be an excellent tool to meet the needs of our young culinarians entering the profession. It is written in a style which is easy for the professional chef to follow." —Noel Cullen, EdD, CMC, AAC, Chairman, American Culinary Federation Educational Institute; and Associate Professor, School of Hospitality Administration, Boston University "In these times when the American public is examining their diet so closely, it is more important than ever that cooks and chefs move to increase both their knowledge of nutrition and its implications. Carol Hodges book is a comprehensible yet accessible look at the many aspects of diet and nutrition. It is an outstanding book for anyone who works with food to increase their education in a subject that is on the front line of the cooking profession." —Chris Schlesinger, Chef-Owner, East Coast Grill and The Blue Room, Cambridge, MA "To say I am impressed with the content of the book would be an understatement. It is, in my opinion, right on target with what every foodservice professional needs to know to adapt his or her recipes and menus to meet the changing needs of todays customers. It is written at the level and in the vocabulary of a chef, foodservice manager, and other foodservice professionals." —Jeff Larson, CEC, Dean of Instruction, Northeast Metro Technical College, St. Paul, MN (From the Foreword) Special Note: This book is recommended by the American Culinary Federation and the international Association of Culinary professionals for meeting certification requirement Author Biography Carol A. Hodges is the author of Culinary Nutrition for Food Professionals, 2nd Edition, published by Wiley. Details ISBN 0471286079 ISBN-13 9780471286073 Title Culinary Nutrition for Food Professionals Author Carol A. Hodges Format Hardcover Year 1994 Pages 320 Edition 2nd Publisher John Wiley & Sons Inc GE_Item_ID:7537425; About Us Grand Eagle Retail is the ideal place for all your shopping needs! With fast shipping, low prices, friendly service and over 1,000,000 in stock items - you're bound to find what you want, at a price you'll love! Shipping & Delivery Times Shipping is FREE to any address in USA. Please view eBay estimated delivery times at the top of the listing. Deliveries are made by either USPS or Courier. We are unable to deliver faster than stated. International deliveries will take 1-6 weeks. NOTE: We are unable to offer combined shipping for multiple items purchased. This is because our items are shipped from different locations. 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Price: 109.14 USD

Location: Fairfield, Ohio

End Time: 2024-12-05T04:16:27.000Z

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