Country Inn Cooking With Gail Greco Review

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(More customer reviews)I found this book to be very informative and colorful. It gives you numerous recipes that are quite detailed and simple. In fact, I like the fact that the book contains recipes that are simple to make, yet delicious, for a beginning cook like myself.

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The award-winning author of Tea-Time at the Inn highlights the cooking of 26 country inns throughout the United States, showing readers how to embrace country inn cooking at home. This book is a companion to Greco's new series on PBS and includes 225 recipes. Two-color illustrations throughout.

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Food Fundamentals (9th Edition) Review

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(More customer reviews)I bought this book in anticipation of taking my first college course (after graduating high school 17 years ago!). I have been reading it before the class starts because it is a very fascinating and comprehensive guide with (fairly) easy-to-understand explanations of the scientific breakdown of all of our favorite foods. Even if the class is cancelled, I will still keep this as a great compliment to my cookbooks!

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This book explains the how\'s and the why\'s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics.This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation. Essential for all students majoring in food science, dietetics, and nutrition; the book\'s knowledge base will help prepare individuals to function effectively in their future careers.

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Nutrition for Foodservice and Culinary Professionals, Study Guide Review

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(More customer reviews)I recently took a class and this was the textbook that we used, also I wanted to raise the ratings from the 1 star ratings of people who were unhappy with 3rd party sellers and lowered the average for this book unnecessarily.
It's full of information about what nutrients do what, and has a lot on calories and how many servings of each nutrient you need for a certain number of calories. For example, you need 2 cups of vegetable per day for a certain amount of calories. I actually lost 20 pounds by following the guidelines for 2000 and 1500 calorie diets. It also goes into detail about food allergies, and even has some recipes in the back to make healthier versions of traditional recipes.

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Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.

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Foods: Experimental Perspectives (6th Edition) Review

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(More customer reviews)I found this to be an interesting and useful book for a cook outside of the professional cooking arena. It seems like a sound textbook, but I used it independently. I have paired this thick tome with the thin The Science of Cooking for what seems to me to be a nearly perfect pairing. Barham hits from the science side, you really understand what's happening physically, and McWilliams comes in from the culinary side tackling the same issues. Solid science and good cooking.

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Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation.

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