Product Description

The fourth edition of Cooking Explained includes:

• Recipes given in two formats - the traditional version and an adapted version which is more in line with modern dietary thinking
  
• Up-to-date information which matches current legislation and the curriculum, including COMA and WHO Dietary Reference Values.
  
• Sections on current food quality and safety issues.
  
• Part 1 contains chapters on nutrition and health, the components of food, food choice and hygiene, presentation, kitchens, equipment and information on all the different food types.
  
• Part 2 consists entirely of recipes and has been designed to accommodate healthy meal planning and investigating work.
  

Product Details

• Amazon Sales Rank: #399527 in Books
• Published on: 1997-10-15
• Original language: English
• Binding: Paperback
• 352 pages

Customer Reviews

A very good teaching aid
As a middle school food technology teacher (9-13 year olds) I have found this invaluable. It explains scientific processes that take place in cooking in understandable language. This book contains all relevant material I need to teach and was also used for my daughters GCSE food technology. Highly recommended!

A brilliant book for any teacher who teaches food technology
This book has proved to be extremely useful to me, a trained chef and food technology teacher to KS2 and KS3. It provides that extra knowledge you need to know and has proved to be worth its weight in gold when the awkward questions (the ones I don't know the answer to) are asked.I recommend this book to anyone who needs to teach food technology to any age group.

Proper old-skool Home Ec
In the same way that teaching a man to fish will feed him for life, Cooking Explained will set up anyone with enough skills to cook anything they turn their hand to.

If you're someone who isn't too confident in the kitchen - or just someone who'd like to know how to make the most basic things like good shortcrust pastry, or roast parsnips, or Queen-of-Puddings - it's a boon.

It's full of very simple, precise information about the basics of cookery, and recipes for simple everyday food you just don't get in your Nigellas or your Slaters. Published twenty years before Delia's How to Cook, it was a standard textbook back before HomeEc died a death in schools. I reccomend it for anyone who is looking to give themselves a solid foundation in cookery or who, like me, moved out of home and suddenly had to fend for themselves!

Cooking Explained is my most referred to cookbook, and I wouldn't be without it.