On-trend meal-away-from-home solutions for the growing number of diners on 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
| Recipe Contents |
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vi | |
| Preface |
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x | |
| Acknowledgments |
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xii | |
| About The Author |
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xiii | |
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Chapter 1 Current Health Concerns |
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1 | (5) |
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Chapter 2 What Is Cooking for Special Diets? |
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6 | (16) |
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Chapter 3 Ingredients for Special Diets |
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22 | (38) |
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60 | (42) |
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Chapter 5 Stocks, Broths, and Soups |
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102 | (40) |
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142 | (32) |
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174 | (58) |
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232 | (28) |
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Chapter 9 Desserts and Breads |
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260 | (38) |
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298 | (45) |
| Charts |
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343 | (5) |
| Glossary |
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348 | (12) |
| Bibliography |
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360 | (1) |
| Index |
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361 | |
Katherine Polenz, a professor of culinary arts at The Culinary Institute of America in Hyde Park, N.Y., currently teaches Cuisines of the Americas in the college's degree programs. In her more than two decades at the CIA, Polenz has taught a variety of culinary arts courses to students pursuing associate and bachelor's degrees. Through the CIA's Continuing Education Department, she has also taught cooking courses in Mexico and Brazil. Polenz's career includes extensive experience as an executive chef and chef/owner of commercial establishments that focus on healthy dining. She currently operates The Pampered Palate, an off-premises catering company serving the Hudson Valley and environs and specializing in nutritious food preparation. 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.
