Food Fundamentals
Author: Margaret McWilliams
This clear, concise book helps learners develop a strong basic understanding of food preparation and science within the context of societal concerns related to health and food safety. A three-part organization covers Today’s Food Scene, Food Preparation, and Food in the Context of Life. Individual chapters discuss food safety, HACCP, BSE, biotechnology, GMO, sweeteners and fat substitutes, the labeling of trans fats, and much more. Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base will help prepare individuals to function effectively in their future careers.
Interesting book: New Vegetarian Baby or New Guinea Tapeworms and Jewish Grandmothers
Picnics - Potlucks and Prizewinners: Creating Indiana Hospitality with 4-H Families and Friends
Author: Indiana Four H Foundation
Hoosiers are known for their warm hospitality and easygoing style of entertaining. This cookbook features prizewinning 4-H recipes, family and regional favorites, cooking hints, and tips. Enjoy Indiana cooking at its best and support programs that help Indiana 4-H youth become contributing, caring, and capable citizens.
No comments:
Post a Comment