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| Available: 0 |
| List Price:$60.95 |
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| Edition: | 1st |
| Publisher: | CRC Press |
| ISBN: | 1-4398-2804-0 (1439828040) |
| ISBN-13: | 978-1-4398-2804-5 (9781439828045) |
| New Edition: | 1-03-232946-7 |
| Binding: | Hardcover |
| Copyright: | 2011 |
| Publish Date: | 06/11 |
| Weight: | 1.54 Lbs. |
| Pages: | 376 |
| Carton Quantity: | 21 |
| Subject Class: | NUT (Nutrition) |
| Remarks: | A New Edition of this title is due 08/26 |
| Return Policy: | Returns accepted up to 90 days provided no other recalls or return restrictions apply. |
| Table Of Contents: |
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| Contributing Authors: |
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| Discipline: | Dis of Immuno | | Subject Definition: | Food Hypersensitivity | | NLM Class: | WD 310 | | LC Class: | RC596 | | Abstract: | An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people working in the food service industry. This handy reference contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies. It discusses the special dietary needs of those with autism, celiac disease, diabetes, lactose intolerance, and phenylketonuria (PKU), as well as diets for people who are vegetarian or vegan....Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking for and serving those with food allergies and special dietary needs. Using basic terminology, this book is suitable for home cooks as well. Videos of the author working in the kitchen can be found on his Youtube channel. |
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