The Illustrated Cook's Book of Ingredients
One of the best books you will ever read on buying, ripening, storing, and working with fresh foods fish to meats to cheeses to spices, fruits, and veggies, sourced from around the world with more than 2,500 photos and descriptions. It will serve as an invaluable visual reference for food lovers, chefs, and dietitians. More than 250 recipes.
“Great for anyone who loves to cook.” FS
“A MUST-HAVE for any kitchen.” PVD 2016
- (8000) Food Service Systems and Culinary Arts
- (8015) Cultural/ethnic food and culinary practices
- (8018) Environmental, agricultural and technologic influences on food systems
- (8060) Culinary skills and techniques
- (8100) Food and recipe development and modification
- (8130) Sensory perception and evaluation of foods and ingredients
Suggested Performance Indicators: 7.2.11, 8.2.1, 8.3.7, 8.4.3, 8.4.4
Upon successful completion, the users will be able to:
1. Discuss the safest habits and temperatures to store and cook fish or meats.
2. Identify five ways to better choose, store, and prepare fruits or vegetables to retain nutrients.
3. Give more accurate individualized nutritional care to patients and clients on how to improve their diets through choosing more nutritious meat, fish, fruit, and vegetable varieties.
4. More confidently explore and prepare new foods and thus, encourage clients to do the same.
5. Be more aware of cultural food habits and available choices in other cultures.
- Registered Dietitian (RD/RDN)
- Dietetics Technician Registered (DTR/NDTR)
- Certified Diabetes Educator (CDE)
- Registered Nurse (RN)
- Integrative & Functional Nutrition Academy Professional