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More About This Title Cooking for Special Diets
The increasing prevalence of food allergies and dietary restrictions can make it difficult—or even impossible—for an ever-growing number of diners to enjoy foods prepared away from home. Many books deal with a single food issue, but for professional chefs who want to meet the demands of a skyrocketing customer base characterized by a diversity of special needs, Cooking for Special Diets is an indispensable resource. From cooking for gluten sensitivity, Celiac disease, and diabetes to crafting delicious, on-trend dishes void of nuts, shellfish, eggs, and other food allergens, this book provides comprehensive information on all of the most common dietary restrictions. This invaluable reference includes detailed instructions on choosing the right ingredients to address each type of diet, replacing and substituting for common allergens, and converting standardized recipes for cherished dishes to better suit every type of special dietary need.
- More than 225 recipes, organized by appetizers, soups, salads, entrées, side dishes, breads, and desserts
- Coverage includes creating meals for customers with food allergies as well as dietary restrictions related to heart disease, hypertension, high cholesterol, and cancer
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, N.Y.; St. Helena, Calif.; San Antonio, Texas; and Singapore.
Chapter 1 Current Health Concerns
Chapter 2 What Is Cooking for Special Diets?
Chapter 3 Ingredients for Special Diets
Chapter 4 Appetizers
Chapter 5 Stocks, Broth, and Soups
Chapter 6 Salads
Chapter 7 Entres
Chapter 8 Side Dishes
Chapter 9 Desserts and Breads
Chapter 10 Pantry Items Charts Glossary Index