Kitchen | Foods & Quality • publisher Matthaes | number of pages 260

Authors: Eduard Mitsche, Dieter Kranzl, Johann Reisinger, Peter Fischer, Manfred Buchinger Just as in Volume I: Expertise is conveyed in a clear and descriptive way. Here the professional finds everything relevant to the food - so the well-known commodity. A special concern of the authors is to communicate to their young colleagues what it means to save in the wrong place, why it makes sense to focus on local products, to respect the season and the aspect of purchasing organic products Seriously considering agriculture. It is about a basic understanding of the value of food - with this appreciation they should be treated: from purchasing to storage to preparation and processing. Contents • Introduction to nutritional principles • Ingredients of food • Biological versus conventional products • Seasonal calendar - Help for menu planning • Goods according to product groups with product description, purchase, storage, use, preparation, practical tips 260 pages 1st edition 2010 Hardcover , 275 x 210mm Trauner Verlag ISBN: 978-3-85487-998-5