Duchy Originals Cookbook or Pureed Foods with Substance and Style

Duchy Originals Cookbook

Author: Johnny Acton

Duchy Originals is now one of Britain's leading premium and organic food brands. Their products are available in all major supermarkets and are exported to the US, Canada, Japan, Australia, and throughout Europe. Duchy Originals was founded by HRH The Prince of Wales in 1990 with a clear mission: to promote top-quality British food produced according to the principles of sustainable agriculture. Duchy Originals Cookbook is a passionate and inspiring celebration of a better way of living. Johnny and Nick visit Duchy producers throughout the UK and pick the brains of the people who have created the products for tips about how best to use them and they apply their own culinary imaginations to create 100 mouth-watering recipes inspired by the Duchy range.

New interesting textbook: The Best American Recipes 2005 2006 or Low Carb Juices and Smoothies

Pureed Foods with Substance and Style

Author: J William Richman

Here is a unique cookbook for health facilities with in—patient populations. Pureed Foods with Substance and Style is a breakthrough! It reveals and exciting methods of preparing good—looking, good—tasting pureed foods. With this how—to book, you'll learn a new way to puree, thicken, and reshape foods in their original forms to enhance taste and eye appeal. By doing so, you'll contribute to improved quality of life and restored dignity for people with swallowing disorders. Also includes a complete overview of swallowing disorders.

Cathy Deal

This is an interesting new book containing recipes and other useful information on food preparation for those with swallowing disorders (dysphagia). The purpose is to provide instructions for preparation and presentation of attractive, eye-appealing pureed meals. There is a need for this practical information, and the book meets its overall objective. Targeted primarily for institutional use, the book will also be helpful for all persons who care for individuals requiring pureed meals. The author is a certified dietary manager with long-term care experience and received assistance from registered dietitians also working in the field. The book includes information about dysphagia and its nutritional concerns, use of food thickeners, necessary equipment, volume equivalents, and numerous recipes. Recipes include instructions for preparation of as few as two servings or as many as 30 servings, and each recipe has been analyzed for nutrient content. The binder format makes this book especially practical. This is a very useful book for food service providers or anyone needing to prepare pureed meals for the dysphagia patient. The recipe instructions are detailed and practical for institutional or home use. This book helps fill the need for more cookbooks that can improve the quality of care and quality of life for the dysphagia patient.

Doody Review Services

Reviewer: Cathy Deal, RD (University of Chicago Pritzker School of Medicine)
Description: This is an interesting new book containing recipes and other useful information on food preparation for those with swallowing disorders (dysphagia).
Purpose: The purpose is to provide instructions for preparation and presentation of attractive, eye-appealing pureed meals. There is a need for this practical information, and the book meets its overall objective.
Audience: Targeted primarily for institutional use, the book will also be helpful for all persons who care for individuals requiring pureed meals. The author is a certified dietary manager with long-term care experience and received assistance from registered dietitians also working in the field.
Features: The book includes information about dysphagia and its nutritional concerns, use of food thickeners, necessary equipment, volume equivalents, and numerous recipes. Recipes include instructions for preparation of as few as two servings or as many as 30 servings, and each recipe has been analyzed for nutrient content. The binder format makes this book especially practical.
Assessment: This is a very useful book for food service providers or anyone needing to prepare pureed meals for the dysphagia patient. The recipe instructions are detailed and practical for institutional or home use. This book helps fill the need for more cookbooks that can improve the quality of care and quality of life for the dysphagia patient.

Rating

3 Stars from Doody

Table of Contents:

Contents: PUREED FOODS: PATIENTS AND PROVIDERS * Managing the Dysphagia Patient * Providing Pureed Food Services * COOKING WITH CONFIDENCE * Equipment for the Preparation of a Pureed Diet * Equivalent Measures * Terms for the Cook * Volume Size of a Processed Portion * Tips for Attractive Trays * Recipe Adjustments * RECIPES * About the Recipes * Breads * Cheese * Desserts * Eggs * Fruits * Meats * Pasta * Poultry * Salads * Sandwiches * Seafood * Soups * Vegetables * Bibliography * Index