Miracle Foods Cookbook or Quantity

Miracle Foods Cookbook: Easy, Low-Cost Recipes and Menus with Antioxidant-Rich Vegetables and Fruits That Help You Lose Weight, Enhance Your Immune System, Fight Disease, and Slow the Aging Process

Author: M J Smith

Antioxidant Recipes for a Long, Healthy Life Here’s the definitive compendium of the healthiest and most delicious recipes ever. Each recipe is naturally high in antioxidants (vitamins A, C, and E, and beta carotene), which help slow the aging process, deter cancer, heart disease, stroke, and a long list of other diseases—as well as enhance your immune system and help you lose weight. In accordance with the guidelines set by the National Institutes of Health, the National Cancer Institute, and the new food pyramid, this cookbook clearly and creatively shows how to incorporate five servings of fruits and vegetables (the best and most natural source of antioxidants) in your daily diet. Not a vegetarian cookbook, The Miracle Foods Cookbook offers a tantalizing collection of sumptuous, heart-healthy appetizers, snacks, main meals, side dishes, drinks, and desserts, plus dishes just for kids. Each recipe takes under 30 minutes to prepare and uses low-cost ingredients found in just about any grocery store, with most meals costing less than $10. Complete with shopping and entertaining tips, this exciting cookbook offers helpful meal plans and over 200 mouthwatering creations that are high in fiber, vitamins, and minerals and low in sodium, sugar, and fat. Each recipe includes an expanded nutrition analysis that lists antioxidants, calories, carbohydrates, protein, fat, fiber, sodium, and food exchanges. "A delightful collection of healthy recipes in a straightforward, easy-to-read format." Jeanne Jones, "Cook-it-Light" Syndicate "She’s done it again. M.J.Smith has come up with another collection of eminently useful recipes." Ann Burckhardt,Minneapolis Star Tribune

See also: Safe Liposuction and Fat Transfer or Skinny Mexican Cooking

Quantity: Food Production, Planning, and Management

Author: John Barton Knight

A major revision of a classic text-how to be an effective foodservice manager.

When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today.

Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on:
* Employee productivity
* Total Quality Management
* Innovative cooking methods and trends
* Cultural diversity
* Hazard Analysis Critical Control Points (HACCP)
* Industry growth
* Career opportunities

Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.

Booknews

This book presents all phases of food service operation, from health and nutrition standards, to menu planning, operating a facility, and the basics of purchasing and receiving. Knight (director, hospitality management, Indiana U.) and Kotschevar (emeritus, Florida International U.) have updated their text to incorporate new trends in food service, such as cultural diversity, the heart-healthy environment, genetic engineering, innovative cooking methods and cooking trends, and dining etiquette. Eleven appendices cover issues such as troubleshooting bread failures and herb, spice and seasoning data, as well as provide portion and conversion information. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

QUANTITY FOOD PLANNING AND MANAGEMENT.
Raising the Standard.
Understanding Trends in Nutrition and Health.
Producing a Menu.
Implementing Equipment.
Controls.
Service and Dining Etiquette.
Human Resources.
Products and Profits.
Property and Promotion.
QUANTITY FOOD PRODUCTION AND MANAGEMENT.
Cooking Principles, Methods, and Trends.
Sanitation and Safety.
Pantry Products.
Stocks, Soups, and Sauces.
Fruits, Vegetables, and Cereals.
Meats, Poultry, and Seafood.
Bakeshop Production.
Dairy Products and Eggs.
Appendices.
Index.