Wiley Menu Solutions: Quantity Recipes for Regular and Special Diets

An indispensable resource for institutional and health care foodservice professionals, and anyone who must eat or serve special–diet meals Quantity Recipes for Regular and Special Diets A combination reference and quantity recipe book, this unique resource is designed to help foodservice professionals prepare appealing and nutritious quantity menus. Menu Solutions offers over 400 tested recipes, in quantities of 4 or 50, with complete nutritional analyses and instructions for regular and special diets, including sodium–restricted, consistency– and texture–modified, fat– and cholesterol–modified, diabetic, calorie–controlled, vegetarian, and kosher. Each recipe contains information on ingredients, method of cooking, portion size, and yield. To meet the constant challenge of menu planning, a ready–to–use cyclical menu provides menus for individuals with special needs, vegetarian menus, and menus for health care facilities and senior citizen nutrition programs. Supplementary features include complete guidelines for compliance with state and federal regulations. From the Back Cover An indispensable resource for institutional and health care foodservice professionals, and anyone who must eat or serve special–diet meals Quantity Recipes for Regular and Special Diets A combination reference and quantity recipe book, this unique resource is designed to help foodservice professionals prepare appealing and nutritious quantity menus. Menu Solutions offers over 400 tested recipes, in quantities of 4 or 50, with complete nutritional analyses and instructions for regular and special diets, including sodium–restricted, consistency– and texture–modified, fat– and cholesterol–modified, diabetic, calorie–controlled, vegetarian, and kosher. Each recipe contains information on ingredients, method of cooking, portion size, and yield. To meet the constant challenge of menu planning, a ready–to–use cyclical menu provides menus for individuals with special needs, vegetarian menus, and menus for health care facilities and senior citizen nutrition programs. Supplementary features include complete guidelines for compliance with state and federal regulations. About the Author SANDRA J. FRANK, EdD, LD, RD, is President of Nutrition by Design, which specializes in customized and computerized menu, recipe, and nutrition services. Her experience in dietetics includes operational positions in a wide variety of institutional and health care facilities. In addition, she serves as a recipe analyst and nutritional consultant to the food sections of major newspapers and to Bon Appetit magazine. ROBERT E. BAKER, CFE, is Executive Director of the International Food Service Executives Association (IFSEA). A graduate of the Cornell School of Hotel and Restaurant Management, he has held numerous positions in the foodservice and hospitality industries, both in the United States and abroad.