The third edition of this comprehensive book contains almost 600 standardised recipes. Organised in logical, easy-to-follow steps, with the 1ngredients for each listed in the order of use, every recipe has been tried and tested for successful results. Information is given on the scientific principles involved in food preparation, the use of substitutes, variations and garnishes. Useful tips to remember are also appended to every class of recipes.
The nutritive value per serving is provided in a consolidated table in terms of energy, proteins, vitamins and minerals. This book will serve as a ready reckoner and simplify planning and evaluation of meals in the laboratory and the kitchen.
A full section has been devoted to information on weights and measures, food selection, cookery terms, methods of cooking and spice mixes. Food preservation also forms an important part of the book.
Since Home Science graduates are also expected to advise and administer nutrition programmes for disadvantaged families, there is an emphasis on low-cost weaning foods and snacks in this book.
As a result of the concerted efforts of the Faculty of the Foods and Nutrition Department, Lady Irwin College, New Delhi, this book has been brought out for students who need to master the science of nutrition and the art of cooking. It is expected to be useful not only for school and college students, but for anyone keen to learn cooking for better health.
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