Cooking for Special Diets


Cooking for Special DietsKatherine Polenz – The Culinary Institute of America
Published by Wiley
LE 390

The increasing prevalence of food allergies and dietary restrictions can make it challenging for an ever-growing number of diners to enjoy their favorite foods prepared away from home. For professional chefs who want to meet the demands of a customer base characterized by a diversity of special dietary needs, Cooking for Special Diets is a new, indispensable resource.

From accommodating conditions like gluten sensitivity, celiac disease, heart disease, hypertension, high cholesterol, diabetes, and cancer to crafting delicious, contemporary dishes void of nuts, shellfish, eggs, and other food allergens, Cooking for Special Diets provides comprehensive information on all of the most common dietary restrictions. Chef Polenz provides detailed instructions on choosing the right ingredients to address each type of diet, replacing and substituting for common allergens, and converting standard recipes for cherished dishes to better suit every special dietary need.

Beautifully illustrated with more than 150 color photographs and over 200 recipes, Cooking for Special Diets is a reliable and authoritative must-have guide for both students in culinary arts and seasoned professionals eager to meet the needs of an expanding customer base.