Add to Wishlist
Techniques Of Healthy Cooking
By Ali Wiggins
Publisher: Alexis Press LLC
$135.00
ISBN 13: 979-8-89143-091-4
YEAR: 2024
eBOOK
Instant Delivery
SKU:
ALX-FSB-091-4
Category:
Food Science & Beverages
Additional information
Access Type | Download eBook, Read Only |
---|
Be the first to review “Techniques Of Healthy Cooking” Cancel reply
You must be logged in to post a review.
Purchase now to read the book online.
Select optionsRelated products
General Microbiology
$135.00
Cuisine Of The Americas
$135.00
The cuisine of the Americas is made up of a variety of food preparation styles. American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are Native American, and immigrant heritages such as American Chinese, Italian American, Cajun, New Mexican, Louisiana Creole, Pennsylvania Dutch, Soul Food, Tex-Mex, and Tlingit. American cuisine saw significant expansion during the 19th and 20th centuries, primarily due to the influx of immigrants from different nations. This has allowed for the current rich diversity in food dishes throughout the country. This was driven in part by the many chefs and television personalities who contributed to the rise of the culinary arts in America.
Cuisine Of The Americas
$135.00
The cuisine of the Americas is made up of a variety of food preparation styles. American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are Native American, and immigrant heritages such as American Chinese, Italian American, Cajun, New Mexican, Louisiana Creole, Pennsylvania Dutch, Soul Food, Tex-Mex, and Tlingit. American cuisine saw significant expansion during the 19th and 20th centuries, primarily due to the influx of immigrants from different nations. This has allowed for the current rich diversity in food dishes throughout the country. This was driven in part by the many chefs and television personalities who contributed to the rise of the culinary arts in America.
Food Processing
By Lynn Morgan
$135.00
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods. Some food processing methods play important roles in reducing food waste and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security. Primary food processing is necessary to make most foods edible, and secondary food processing turns the ingredients into familiar foods, such as bread.
Food Processing
By Lynn Morgan
$135.00
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods. Some food processing methods play important roles in reducing food waste and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security. Primary food processing is necessary to make most foods edible, and secondary food processing turns the ingredients into familiar foods, such as bread.
Cooking Techniques
$135.00
Greek and Italian Food Products
By Ash Leonard
$135.00
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviors that satisfy the needs of their unique metabolisms, often evolving to fill a specific ecological niche within specific geographical contexts. This book explores the zero-waste concept in the thriving biobased sector, proposing technologies and procedures to meet sustainable development goals.
Greek and Italian Food Products
By Ash Leonard
$135.00
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviors that satisfy the needs of their unique metabolisms, often evolving to fill a specific ecological niche within specific geographical contexts. This book explores the zero-waste concept in the thriving biobased sector, proposing technologies and procedures to meet sustainable development goals.
Mobile Radio Propagation And Switching Techniques
$135.00
The book is designed to be used as a reference for professionals working in the field of mobile communication and as a textbook for students studying telecommunications. The book covers a broad range of topics, including the principles of mobile radio propagation, cellular networks, and switching techniques. It also discusses the design and operation of modern cellular networks, including 3G, 4G, and 5G systems. The first section of the book focuses on mobile radio propagation, covering the basics of electromagnetic wave propagation, multipath propagation, and fading. The second section of the book discusses cellular networks, including the concept of cell splitting, frequency reuse, and the various generations of cellular networks.
Mobile Radio Propagation And Switching Techniques
$135.00
The book is designed to be used as a reference for professionals working in the field of mobile communication and as a textbook for students studying telecommunications. The book covers a broad range of topics, including the principles of mobile radio propagation, cellular networks, and switching techniques. It also discusses the design and operation of modern cellular networks, including 3G, 4G, and 5G systems. The first section of the book focuses on mobile radio propagation, covering the basics of electromagnetic wave propagation, multipath propagation, and fading. The second section of the book discusses cellular networks, including the concept of cell splitting, frequency reuse, and the various generations of cellular networks.
Reviews
There are no reviews yet.