Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking forand serving those with food allergies in basic terminology, making it suitable for household use as well. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers ideas on reviewing kitchen procedures to identify ways to prevent cross-contaminations. The book contains tools for cooks, managers, and chefs on creating and modifying recipes that meet the needs of people afflicted with multiple food allergies.
- ISBN: 978-1-4398-2804-5
- Editorial: CRC Press
- Encuadernacion: Cartoné
- Páginas: 352
- Fecha Publicación: 13/04/2011
- Nº Volúmenes: 1
- Idioma: Inglés