Search Results for chefs - Narrowed by: Nutrition.

Understanding the science of food : from molecules to mouthfeel / Sharon Croxford, Emma Stirling.

2024-05-09T20:18:15Z

by Croxford, Sharon, author.
Call Number 641.30015 CRO
Publication Date 2017
Summary Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and nutrition and dietetics students in Australia.'-Katherine Hanna, Faculty of Health, Queensland University of Technology.
Format: Regular print

Medicinal Chef; Healthy Every Day [electronic resource].

2024-05-09T20:18:15Z

by Pinnock, Dale.
Call Number 641.302
Publication Date 2014
Summary The new book from the bestselling Medicinal Chef, Dale Pinnock, provides 80 new recipes to eat healthily day-in day-out. Dale acknowledges that breakfast is, for many people, the first hurdle in a healthy diet as time pressures force us to make unhealthy choices. Here Dale provides ideas from eggs royale, chilli chocamocha breakfast bomb, to an indulgent brunch of beetroot and smoked mackerel frittata. Throughout the day, snack on choc & nut oat bars or sesame chocolate fudge. Lunchbox ideas include Roast root and rocket salad with honey mustard dressing, Cheeky chicken & lettuce roll-ups and
Format: Electronic Resources
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Food [electronic resource].

2024-05-09T20:18:15Z

by File, Facts On.
Call Number 641.1
Publication Date 2012
Summary A variety of jobs are available for those interested in cooking, writing, business, and science. Food is a full-color volume that explores 20 of these sought-after careers.
Format: Electronic Resources
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Tree to table : cooking with Australian olive oil / Patrice Newell. Photography by Simon Griffiths.

2024-05-09T20:18:15Z

by Newell, Patrice, 1956-
Call Number 641.6463 NEW
Publication Date 2008
Summary "With recipes by favourite chefs including Stephanie Alexander, Maggie Beer, Stefano Manfredi and Tobie Puttock" -- Front cover.
Format: Books

The professional chef's techniques of healthy cooking / the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.

2024-05-09T20:18:15Z

by Armentrout, Jennifer S.
Call Number ARC 641.57 PRO
Publication Date 2000
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix04/98052145.html Publisher description http://www.loc.gov/catdir/description/wiley033/98052145.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/98052145.html

Culinary nutrition for food professionals / Carol A. Hodges.

2024-05-09T20:18:15Z

by Hodges, Carol A., 1941-
Call Number 613.2 HOD
Publication Date 1994
Summary In today's 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 today's competitive marketplace. 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. 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.
Format: Books

The professional chef's techniques of healthy cooking / with forewords by Craig Claiborne and L. Timothy Ryan; Mary Deirdre Donovan editor.

2024-05-09T20:18:15Z

by Donovan, Mary Deirdre, 1955-
Call Number 641.57 PRO
Publication Date 1993
Format: Books