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World Atlas of Beer: THE ESSENTIAL NEW GUIDE TO THE BEERS OF THE WORLD (World Atlas Of)
by Stephen Beaumont Tim WebbAs craft brewing continues to go from strength to strength across the world, World Atlas of Beer is the definitive and essential guide to beer. Understand the rich, multi-faceted traditions of Belgium, the Nordic legend that is Finnish Sahti, the relatively new phenomenon of the New England hazy IPA, and why Australia's lower-strength beers are one of its great successes. With thousands of breweries now operating around the globe, and more opening every day, this is the expert guide to what is really worth drinking.Country by country the book considers a vast range of brewing techniques, beer styles and traditions. Detailed maps describe crucial trends in major territories and features such as matching beer with food and how to pour different kinds of beer complete the picture. Now in a fully updated third edition, this book is the perfect companion to help you explore the best beers the world has to offer.Praise for the second edition of World Atlas of Beer:'Written with authority and wit... the perfect guide to the rapidly changing beer scene' - the Guardian
Workhorse: My Sublime and Absurd Years in New York City's Restaurant Scene
by Kim ReedA razor-sharp look at one woman&’s nearly two decades in the New York City restaurant, including her time working with Joe Bastianich, and what happens when your job consumes your life.By day, Kim Reed was a social worker to the homebound elderly in Brooklyn Heights. By night, she scrambled into Manhattan to hostess at Babbo, where even the Pope would have had trouble scoring a reservation, and A-list celebrities squeezed through the jam-packed entryway like everyone else. Despite her whirlwind fifteen-hour workdays, Kim remained up to her eyeballs in grad school debt. Her training—problem solving, crisis intervention, dealing with unpredictable people and random situations—made her the ideal assistant for the volatile Joe Bastianich, a hard-partying, &“What's next?&” food and wine entrepreneur. He rose to fame in Italy as a TV star while Kim planned parties, fielded calls, and negotiated deals from two phones on the go. Decadent food, summers in Milan, and a reservation racket that paid in designer bags and champagne were fun only inasmuch as they filled the void left by being always on call and on edge. In a blink, the years passed, and one day Kim looked up and realized that everything she wanted beyond her job—friends, a relationship, a family, a weekend without twenty ominous emails dropping into her inbox—was out of reach. Workhorse is a deep-dive into coming of age in the chaos of New York City&’s foodie craze and an all-too-relatable look at what happens when your job takes over your identity, and when a scandal upends your understanding of where you work and what you do.. After spending years making the impossible possible for someone else, Kim realized she had to do the same for herself.
A Workbook of Acceptance-Based Approaches for Weight Concerns: The Accept Yourself! Framework
by Margit BermanThis three-part workbook offers a concise and forgiving research- based guide to clients’ diffi culties with sustained weight loss. Part 1 is a review of your client’s previous efforts at weight control and image change, as well as information and a review of research to help your client understand why weight loss might not have worked in the past. Part 2 contains information and exercises to help your client develop a new acceptance of their body and their relationship with food, as well as tools to develop mindfulness and self- compassion. Part 3 will help your client identify, experiment with, and commit to values related to food, appearance, and other important areas of life, tackling troublesome mental and practical barriers along the way.
A Workbook of Acceptance-Based Approaches for Weight Concerns: The Accept Yourself! Framework
by Margit BermanThis three-part workbook offers a concise and forgiving research- based guide to clients’ diffi culties with sustained weight loss. Part 1 is a review of your client’s previous efforts at weight control and image change, as well as information and a review of research to help your client understand why weight loss might not have worked in the past. Part 2 contains information and exercises to help your client develop a new acceptance of their body and their relationship with food, as well as tools to develop mindfulness and self- compassion. Part 3 will help your client identify, experiment with, and commit to values related to food, appearance, and other important areas of life, tackling troublesome mental and practical barriers along the way.
Work Fuel: The Productivity Ninja Guide to Nutrition (Productivity Ninja)
by Graham Allcott Colette HeneghanWe all know the benefits of healthy eating, but in practice, it’s often just not compatible with a busy, working lifestyle. Grabbing food on the go between meetings, before you rush to the gym, after catching up with friends – there’s just not enough time to be fussy – what you eat often takes a backseat. But what if that didn’t have to be the case? What if what you were eating actually gave you more time; boosting your productivity, increasing your focus, and ensuring that you didn’t fall victim to that daily 3pm energy slump? Productivity and nutrition experts Graham Allcott and Colette Heneghan present a new way to think about what you eat: the Productivity Ninja way. A new book in the bestselling Productivity Ninja series, Work Fuel shows you how eating well can and should fit into your lifestyle, however busy it is. From surviving conferences and work trips to how to best put together your food shopping list, Work Fuel provides you with an investment plan, promising to improve your performance, focus and energy by changing the way that you eat.
Work Clean: The Life-Changing Power of Mise-En-Place to Organize Your Life, Work and Mind
by Dan CharnasNight after night, chefs and their crews are able to multitask and produce in a way that puts deskbound workers to shame. In Work Clean, Dan Charnas uncovers their secret: mise-en-place - the organizational system that transforms the lives of its practitioners through focus and self-discipline.Through interviews with top chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, Charnas reveals the ten major principles of mise-en-place -- including 'Arranging spaces', 'Finishing actions' and 'Slowing Down to Speed Up' -- and demonstrates how they can be used to boost productivity in all aspects of life.
Wonka
by Roald Dahl Sibéal Pounder Paul King Simon FarnabyBefore Charlie, before the Chocolate Factory, comes a story of invention and imagination . . .Ever since he was a child, Willy Wonka had dreamed of making chocolate and sharing it with the world.As a young man, he arrives at the world-famous Galeries Gourmet, determined to change the world one delectable bite at a time.But hounded by a trio of jealous chocolatiers, and tricked into a lifetime of washhouse drudgery, Wonka will need a little luck and a whole lot of magic – along with some help from a few friends – to fulfil his destiny.Because if you’re lucky enough to meet Willy Wonka, anything is possible.This delicious tale of dreams, friendship and chocolate is based on the major motion picture, Wonka, directed by Paul King, who created the story and wrote the screenplay with Simon Farnaby. The story is brought to the page by bestselling author Sibéal Pounder.
Women's Conflicts About Eating and Sexuality: The Relationship Between Food and Sex
by Ellen Cole Esther D Rothblum Lillie Weiss Rosalyn MeadowWomen’s Conflicts About Eating and Sexuality explores the strong relationships food and sex have represented to women over the years. No other book has spelled out so clearly the parallels between sex and eating nor integrated the relationship of these to women’s basic need to be loved. Today’s dilemma for women--be fat or go hungry--and the endless variations and unsatisfying solutions to this problem have contributed to the incidence of anorexia, bulimia, and obesity. The pursuit of slimness, the obsession with having the perfect body, excessive aerobicizing, and diet books ad nauseam are all part of this phenomenon. Authors in Women’s Conflicts About Eating and Sexuality skillfully discuss the parallel between women’s obsession with sex and romance in the fifties and their obsession with food today. An important book for all women, it sheds light on the complex issues facing women and devotes special attention to the career woman and the additional pressures to be slim and stay slim. The woman who reads this potentially life-changing book can examine, question, and change her behavior, using the specific step-by-step program aid included in the book. This book is for every woman who has ever worried about being too fat or too sexual. Women’s Conflicts About Eating and Sexuality will appeal to women of all ages--young women and their mothers will be fascinated by the parallels between sexual obsessions of thirty years ago and the eating obsessions of today. This healing book will particularly attract single career women for whom sex and relationships are fraught with complications. Counselors and therapists will find this book an excellent resource in their work with helping women. It is also a good auxiliary text for courses in Women’s Studies focusing on psychology and history of women and the sociology of women and eating disorders.
Women's Conflicts About Eating and Sexuality: The Relationship Between Food and Sex
by Ellen Cole Esther D Rothblum Lillie Weiss Rosalyn MeadowWomen’s Conflicts About Eating and Sexuality explores the strong relationships food and sex have represented to women over the years. No other book has spelled out so clearly the parallels between sex and eating nor integrated the relationship of these to women’s basic need to be loved. Today’s dilemma for women--be fat or go hungry--and the endless variations and unsatisfying solutions to this problem have contributed to the incidence of anorexia, bulimia, and obesity. The pursuit of slimness, the obsession with having the perfect body, excessive aerobicizing, and diet books ad nauseam are all part of this phenomenon. Authors in Women’s Conflicts About Eating and Sexuality skillfully discuss the parallel between women’s obsession with sex and romance in the fifties and their obsession with food today. An important book for all women, it sheds light on the complex issues facing women and devotes special attention to the career woman and the additional pressures to be slim and stay slim. The woman who reads this potentially life-changing book can examine, question, and change her behavior, using the specific step-by-step program aid included in the book. This book is for every woman who has ever worried about being too fat or too sexual. Women’s Conflicts About Eating and Sexuality will appeal to women of all ages--young women and their mothers will be fascinated by the parallels between sexual obsessions of thirty years ago and the eating obsessions of today. This healing book will particularly attract single career women for whom sex and relationships are fraught with complications. Counselors and therapists will find this book an excellent resource in their work with helping women. It is also a good auxiliary text for courses in Women’s Studies focusing on psychology and history of women and the sociology of women and eating disorders.
Women in Agriculture: Breaking the Grass Ceiling
by Ashok Khandelwal Shipra DeoThe lives of women in rural India cannot be visualized without agriculture and allied activities. As per census 2011 figures, four out of five women workers in rural India work as agriculture workers, as owner cultivators or as wage workers. This research monograph is about women farmers—women who are engaged primarily in the cultivation of vegetables and fruits and predominantly belong to small and marginal land holdings households. It is the outcome of a baseline survey done in the year 2010-11 in three districts of Uttar Pradesh as part of an action intervention project. Based on the survey findings, it discusses the structural and other factors that promote and perpetuate gender inequality and prevent women from realizing their full potential as farmers; presents the struggles, positive experiences and practices; explores possible interventions at different levels for different stakeholders; and suggests a framework keeping the women's agency/empowerment at center stage while simultaneously enhancing their wellbeing. This title is co-published with Aakar Books. Print editions not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan and Bhutan)
Women in Agriculture: Breaking the Grass Ceiling
by Ashok Khandelwal Shipra DeoThe lives of women in rural India cannot be visualized without agriculture and allied activities. As per census 2011 figures, four out of five women workers in rural India work as agriculture workers, as owner cultivators or as wage workers. This research monograph is about women farmers—women who are engaged primarily in the cultivation of vegetables and fruits and predominantly belong to small and marginal land holdings households. It is the outcome of a baseline survey done in the year 2010-11 in three districts of Uttar Pradesh as part of an action intervention project. Based on the survey findings, it discusses the structural and other factors that promote and perpetuate gender inequality and prevent women from realizing their full potential as farmers; presents the struggles, positive experiences and practices; explores possible interventions at different levels for different stakeholders; and suggests a framework keeping the women's agency/empowerment at center stage while simultaneously enhancing their wellbeing. This title is co-published with Aakar Books. Print editions not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan and Bhutan)
Women, Food and Hormones: A 4-Week Plan to Achieve Hormonal Balance, Lose Weight and Feel Like Yourself Again
by Sara GottfriedTHE NEW YORK TIMES BESTSELLERNew York Times bestselling author Dr Sara Gottfried shares a new, female-friendly Keto diet that addresses women's unique hormonal needs, so readers can shed pounds and maintain the loss more easily.Most diet plans were created by men for men, but women's bodies don't work the same way. Popular programs can actually make it harder for women to lose weight, because they can wreak havoc on a woman's complex and delicate hormonal system. Dr Sara Gottfried has spent her career demystifying hormones and helping patients improve their health more broadly with personalised medicine.In Women, Food, and Hormones, Dr Gottfried presents a groundbreaking new plan that helps women balance their hormones so they can lose excess weight and feel better. Featuring hormonal detoxification combined with a ketogenic diet that is tailor-made for women, coupled with an intermittent fasting protocol and over 50 delicious and filling recipes, this book shares a fat-burning solution that gets results.
Women, Food and Desire: Embrace Your Cravings, Make Peace with Food, Reclaim Your Body
by Alexandra JamiesonTransformational health expert Alexandra Jamieson is a woman on a mission. Having overcome her own food addictions and the weight and health problems these habits caused, she learned something life-altering: when we listen to our cravings, they will lead us onto the path of deep healing. Since her own personal breakthrough more than a decade ago, Alexandra has dedicated her life to helping other women learn to listen to the wisdom of their cravings and make food their greatest ally as they step into their lives with authentic passion.In this powerfully feminine manifesto, Alexandra dares us to face our cravings head-on, to make the self-commitment to no longer hide out behind food, self-loathing or the limiting expectations of others. With love, deep compassion and fearless honesty, she calls upon all of us to boldly use food as a tool to cleanse ourselves of the nutritional, emotional, physical and mental blocks that limit our ability to live full, meaningful and joyful lives.In this book she'll show us how:· Our cravings are the gatekeepers of our deepest longings and desires· Transforming habits sets us free· Detoxing unclutters our bodies and minds so we may engage in our lives with more power and authenticity· Embracing our sexual selves makes us more powerful· Trusting ourselves and surrounding ourselves with a nurturing community is essential for a vital, healthy, hot lifeAlexandra Jamieson burst on to the scene when she co-starred in Super Size Me, the award-winning documentary by Morgan Spurlock. When the film wrapped, she wrote her first book, The Great American Detox Diet, which outlined the plan that first restored her, then Morgan Spurlock, back to health, and which revolutionised our thinking around using nutritional detox as a foundation for finding more balance in all areas of our lives.
Women Chefs of New York
by Nadia ArumugamWomen Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of the world, including Jean Adamson and British-born April Bloomfield, who have both previously worked at The River Cafe in London. In a fiercely competitive, male-dominated field, these women have risen to the top, and their stories--and their recipes--make it abundantly clear why. Food writer Nadia Arumugam braves the sharp knives and the sputtering pans of oil for intimate interviews, revealing the chefs' habits, quirks, food likes, and dislikes, their proudest achievements, and their aspirations. Each chef contributes four signature recipes--appetizers, entrees, and desserts--to recreate the experience of a meal from their celebrated kitchens. This gorgeous full-color cookbook includes portraits of these inspiring women, inviting interior shots of their restaurants, and mouthwatering pictures of the featured dishes, styled by the chefs themselves--all captured by celebrated food photographer Alice Gao.Women Chefs of New York features all-stars such as Amanda Freitag, Jody Williams, April Bloomfield (The Spotted Pig, The Breslin), Gabrielle Hamilton (Prune), Christina Tosi (Momofuku Milk Bar), and Alex Raij (La Vara, Txikito, El Quinto) as well as up-and-coming players like Zahra Tangorra (Brucie), Ann Redding (Uncle Boons), and Sawako Ockochi (Shalom Japan). It's the ultimate gift for any cook or foodie--man or woman--interested in the food that's dazzling discerning palates in NYC now.
Women Chefs of New York
by Nadia ArumugamWomen Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of the world, including Jean Adamson and British-born April Bloomfield, who have both previously worked at The River Cafe in London. In a fiercely competitive, male-dominated field, these women have risen to the top, and their stories--and their recipes--make it abundantly clear why. Food writer Nadia Arumugam braves the sharp knives and the sputtering pans of oil for intimate interviews, revealing the chefs' habits, quirks, food likes, and dislikes, their proudest achievements, and their aspirations. Each chef contributes four signature recipes--appetizers, entrees, and desserts--to recreate the experience of a meal from their celebrated kitchens. This gorgeous full-color cookbook includes portraits of these inspiring women, inviting interior shots of their restaurants, and mouthwatering pictures of the featured dishes, styled by the chefs themselves--all captured by celebrated food photographer Alice Gao.Women Chefs of New York features all-stars such as Amanda Freitag, Jody Williams, April Bloomfield (The Spotted Pig, The Breslin), Gabrielle Hamilton (Prune), Christina Tosi (Momofuku Milk Bar), and Alex Raij (La Vara, Txikito, El Quinto) as well as up-and-coming players like Zahra Tangorra (Brucie), Ann Redding (Uncle Boons), and Sawako Ockochi (Shalom Japan). It's the ultimate gift for any cook or foodie--man or woman--interested in the food that's dazzling discerning palates in NYC now.
Women Chefs of New York
by Nadia ArumugamWomen Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of the world. In a fiercely competitive, male-dominated field, these women have risen to the top, and their stories--and their recipes--make it abundantly clear why. Food writer Nadia Arumugam braves the sharp knives and the sputtering pans of oil for intimate interviews, revealing the chefs' habits, quirks, food likes, and dislikes, their proudest achievements, and their aspirations. Each chef contributes four signature recipes--appetizers, entrees, and desserts--to recreate the experience of a meal from their celebrated kitchens. This gorgeous full-color cookbook includes portraits of these inspiring women, inviting interior shots of their restaurants, and mouthwatering pictures of the featured dishes, styled by the chefs themselves--all captured by celebrated food photographer Alice Gao.Women Chefs of New York features all-stars such as Amanda Freitag, Jody Williams, April Bloomfield (The Spotted Pig, The Breslin), Gabrielle Hamilton (Prune), Christina Tosi (Momofuku Milk Bar), and Alex Raij (La Vara, Txikito, El Quinto) as well as up-and-coming players like Zahra Tangorra (Brucie), Ann Redding (Uncle Boons), and Sawako Ockochi (Shalom Japan). It's the ultimate gift for any cook or foodie--man or woman--interested in the food that's dazzling discerning palates in NYC now.
Women Chefs of New York
by Nadia ArumugamWomen Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of the world. In a fiercely competitive, male-dominated field, these women have risen to the top, and their stories-and their recipes-make it abundantly clear why. Food writer Nadia Arumugam braves the sharp knives and the sputtering pans of oil for intimate interviews, revealing the chefs' habits, quirks, food likes, and dislikes, their proudest achievements, and their aspirations. Each chef contributes four signature recipes-appetizers, entrees, and desserts-to recreate the experience of a meal from their celebrated kitchens. This gorgeous full-color cookbook includes portraits of these inspiring women, inviting interior shots of their restaurants, and mouthwatering pictures of the featured dishes, styled by the chefs themselves-all captured by celebrated food photographer Alice Gao.Women Chefs of New York features all-stars such as Amanda Freitag, Jody Williams, April Bloomfield (The Spotted Pig, The Breslin), Gabrielle Hamilton (Prune), Christina Tosi (Momofuku Milk Bar), and Alex Raij (La Vara, Txikito, El Quinto) as well as up-and-coming players like Zahra Tangorra (Brucie), Ann Redding (Uncle Boons), and Sawako Ockochi (Shalom Japan). It's the ultimate gift for any cook or foodie-man or woman-interested in the food that's dazzling discerning palates in NYC now.
A Woman's Place: The Inventors, Rumrunners, Lawbreakers, Scientists, and Single Moms Who Changed the World with Food
by Deepi AhluwaliaDiscover the trailblazing women who changed the world from their kitchens.If "a woman's place is in the kitchen," why is the history of food such an old boys' club? A Woman's Place sets the record straight, sharing stories of more than 80 hidden figures of food who made a lasting mark on history.In an era when women were told to stay at home and leave glory to the men, these rebel women used the transformative power of food to break barriers and fight for a better world. Discover the stories of:Georgia Gilmore, who fueled the Montgomery Bus Boycott with chicken sandwiches and slices of pieHattie Burr, who financed the fight for female suffrage by publishing cookbooksKamaladevi Chattopadhyay, who, with just a few grains of salt, inspired a march for the independence of IndiaThe inventors of the dishwasher, coffee filter, the first buffalo wings, Veuve Clicquot champagne, the PB&J sandwich, and more.With gorgeous full-color illustrations and 10 recipes that bring the story off of the page and onto your plate, this book reclaims women's rightful place--in the kitchen, and beyond.
Wolfgang Puck Makes It Healthy: Light, Delicious Recipes and Easy Exercises for a Better Life
by Wolfgang Puck Chad WaterburyAcclaimed chef and restaurateur Wolfgang Puck shares his classic recipes made healthy along with easy exercise moves to help readers lose weight and feel energetic.In Wolfgang Puck Makes It Healthy, Wolfgang Puck shares the food and fitness plan that helped him transform from being overweight and out of shape to fit and energetic. Now, he offers more than 100 health-conscious recipes, some modified classics from his earlier classics; others brand new. Readers will find flavorful food for every meal, including snacks and desserts, inspired by Mexican, Asian, Italian, Indian, and French cuisine.Puck will never tell readers that they can't enjoy a glass of wine or to cut out their favorite foods. Instead, he partnered with trainer Chad Waterbury and journalist Lou Schuler to outline an exercise solution. They've uncovered a plan for the fitness-phobic out there who want to be able to indulge a little: an adaptable 40 minute workout program focused on core stability, cardio fitness, and mobility that can be adapted to suit anyone's daily life.
Wok On: Deliciously balanced Asian meals in 30 minutes or less
by Ching-He Huang'As always, Ching's recipes are not only deliciously healthy but easy enough for anyone to have a go at and enjoy.' - Tom Kerridge Perfect for sautéing, braising, frying and steaming, cooking with a wok is a way of life all over Asia. In Wok On, bestselling author Ching-He Huang celebrates the huge versatility of this magical 2,000-year-old cooking pot with a modern collection of recipes that are simple enough for every day as well as every cook.Featuring dishes from across Asia, including Taiwan, Hong Kong, Malaysia and Macau, almost every recipe can be made in 30 minutes or less and has been created with nutrition, taste and affordability in mind. Many are suitable for those with gluten and dairy allergies, and because Asian food typically includes lots of vegetables, many are also vegetarian or vegan too.
Wok for Less: Budget-Friendly Asian Meals in 30 Minutes or Less
by Ching-He Huang'Flavour-packed, easy recipes that won't break the bank' - Tom KerridgeThe wok is an incredibly quick, heat-efficient cooking method - and a lot less expensive (and bulky) than an air fryer. Chinese and Asian cuisines have also always featured recipes that use cheaper ingredients. In Wok for Less, Sunday Times bestselling author Ching-He Huang focuses on these traditional, clever ways to reduce costs - all without scrimping on taste.From creative ways to make fish, seafood and meat go further, to inventive veg-packed dishes that will satisfy the most committed carnivore, and ideas for using storecupboard ingredients to make multiple meals, the recipes will not only bring you joy but will save you both time and money. Praise for Asian Green'There's a lot more than wok-based cooking in this beautifully photographed book.' The Times'The Greens Goddess' Daily MailThe Times Best Food Books of the Year 2021Evening Standard Best Vegetarian Cookbooks 2022
WJEC Vocational Award Hospitality and Catering Level 1/2: Study & Revision Guide
by Anita TullSupporting students throughout the course, this guide is the ideal companion for the best-selling Hospitality and Catering Student Book, also by Anita Tull All Learning Outcomes and Assessment Criteria from the WJEC specification are clearly referenced Activities help students apply and test their knowledge Key terms needed to include in the assessment are defined throughout Accessibly designed for all-ability candidates with colourful diagrams, images, tables and charts to support understanding and knowledge recall In Unit 1, end of chapter 'Knowledge check' and e-assessment practice questions enable students to test themselves and provide plenty of practice for the assessment
WJEC Vocational Award Hospitality and Catering Level 1/2 (PDF)
by Anita Tull Alison PalmerWritten by renowned author Anita Tull and experienced teacher and examiner Alison Palmer, this student book covers both Units of the WJEC Vocational Award in Hospitality and Catering. Endorsed by WJEC, it provides high quality support you can trust.
WJEC Level 3 Diploma in Food Science and Nutrition (PDF)
by Anita TullA core resource, covering all the Units of WJEC’s Diploma in Food Science and Nutrition (Units 2, 3 and 4). Written by Anita Tull, leading food writer and author of the popular WJEC Certificate in Food Science and Nutrition. Presented in an appealing and highly visual way, this book will help students develop and apply their knowledge and understanding, and progress through the theoretical and practical aspects of the course. Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification. Exam-style questions help prepare students for assessment. Dedicated assessment chapters for each Unit offer guidance on what to expect and how to prepare for assessment, including example answers and assessor/examiner commentaries.
WJEC Level 3 Certificate in Food Science and Nutrition
by Anita Tull and Jillian BryantWritten by leading food author Anita Tull and endorsed by WJEC, offering high quality support you can trust. / A core resource for Unit 1: Meeting the nutritional needs of specific groups, covering the science of food safety, nutrition and nutritional needs, with detailed information on the practical skills required to produce quality food that meets the needs of individuals. / Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification. / Includes plenty of practical activities which allow students to apply their knowledge and understanding to real-life scenarios. / The science is pitched at the appropriate level and is supported with illustrations, diagrams, charts, chemical terms and models to help students get to grips with the key concepts. / Exam-style questions help prepare students for assessment. / Includes a recipe chapter with step-by-step instructions which provides: Coverage of the Unit 1 Practical Work Skills list; advice on how to develop higher level skills and suggestions for other recipes students can research; activities which encourage students to analyse the ingredients used in recipes, assess the nutritional composition and consider the food science involved in the preparation and cooking methods