Prentice Hall

Culinary, Hospitality, Travel & Tourism

In Good Taste: A Contemporary Approach to Cooking
Victor Gielisse, CFT/Culinary Fast-Trac and Associates, Inc.
Mary Kimbrough, CFT/Culinary Fast-Trac and Associates, Inc.
Kathryn G. Gielisse, CFT/Culinary Fast-Trac and Associates, Inc.

ISBN-10: 0135915953
ISBN-13: 9780135915950

Publisher: Prentice Hall
Copyright: 1999
Format: Paper; 444 pp
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For courses in Contemporary Nutritional Cooking, Culinary Orientation for Dietitians, and Nutritional Cuisine. Designed to give students 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. Pg.___

Explores cultural food traditions and the history of food. Pg.___

Examines the connections between lifestyles, diet, health, work, and environment. Pg.___

Presents a philosophy of food and cooking. Pg.___

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.

Introduction to Nutritional Cooking (Food Science)

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Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.