Baking for Special Diets
by UnknownEdition: 1st
Format: Hardcover
Pub. Date: 2016-02-29
Publisher(s): Wiley
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Summary
Baking for Special Diets teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs. This text explains the wide range of dietary challenges of which pastry chefs and bakers should be conscious, including celiac disease, diabetes, high blood pressure, high cholesterol, kosher diets, and more. Introductory chapters cover general nutrition information, ingredient substitutions. The text also explains through examples how to convert your own recipes to meet the needs of a particular customer. Subsequent chapters provide recipes for a wide range of dietary concerns, from vegetarian, vegan, and low-fat baked goods to delectable desserts that are gluten-, lactose-, or sugar-free. From Low-Fat Vanilla Mousse and Reduced-Calorie Linzer Cookies to Sugar-Free Crème Caramel and Vegan Boston Cream Pie, Baking for Special Diets provides chefs with an arsenal of recipes that are healthy, versatile, and always delicious.
Author Biography
Rich J Coppedge, Jr is a professor of baking and pastry arts at The Culinary Institute of America (CIA). Chef Coppedge currently teaches Advanced Baking Principles to students pursuing their bachelor’s and associate degrees from the CIA. During his tenure at the CIA, he has taught various bread baking courses. He also helped develop and provide content for the CIA's bread baking instructional video series.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers course for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
Table of Contents
Acknowledgements
Preface
Chapter 1: Current Health Problems and Dietary Needs: An Abundance of Foods, an Abundance of Health Problems
Chapter 2: What is Nutritional Baking?
Chapter 3: Ingredients for Nutritious Baking
Chapter 4: Reduced and Low Fat Baking
Chapter 5: Baking with Less Sugar
Chapter 6: Gluten-Free
Chapter 7:Non Dairy and Vegan Products
Appendices
The Math Behind It All
Reading and Resources
Glossary
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