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The compleat English and French cook [[electronic resource] ] : describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France
| The compleat English and French cook [[electronic resource] ] : describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France |
| Pubbl/distr/stampa | London, : printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c., 1690 |
| Descrizione fisica | [4], 450, [22] p |
| Soggetto topico |
Cookery - England
Menus Cookery, French Cookery, English |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996393884603316 |
The English and French cook [[electronic resource] ] : describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster
| The English and French cook [[electronic resource] ] : describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster |
| Pubbl/distr/stampa | London, : printed for Simon Miller at the Star, at the west-end of St. Pauls, 1674 |
| Descrizione fisica | [6], 450, [22] p |
| Soggetto topico |
Cookery - England
Menus Cookery, French Cookery, English |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996390737303316 |
| London, : printed for Simon Miller at the Star, at the west-end of St. Pauls, 1674 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Heart of the artichoke and other kitchen journeys / / David Tanis ; photographs by Christopher Hirsheimer
| Heart of the artichoke and other kitchen journeys / / David Tanis ; photographs by Christopher Hirsheimer |
| Autore | Tanis David |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, New York : , : Artisan, , 2010 |
| Descrizione fisica | 1 online resource (353 pages) : color illustrations |
| Disciplina | 641.59 |
| Soggetto topico |
International cooking
Menus Entertaining |
| ISBN | 1-57965-733-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910154845203321 |
Tanis David
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| New York, New York : , : Artisan, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Journal of culinary science & technology
| Journal of culinary science & technology |
| Pubbl/distr/stampa | Binghamton, NY, : Haworth Press |
| Disciplina | 613 |
| Soggetto topico |
Nutrition
Food service Menus |
| Soggetto genere / forma | Periodicals. |
| Soggetto non controllato | Diet & Clinical Nutrition |
| ISSN | 1542-8044 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Journal of culinary science and technology |
| Record Nr. | UNISA-996216470403316 |
| Binghamton, NY, : Haworth Press | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Journal of culinary science & technology
| Journal of culinary science & technology |
| Pubbl/distr/stampa | Binghamton, NY, : Haworth Press |
| Disciplina | 613 |
| Soggetto topico |
Nutrition
Food service Menus |
| Soggetto genere / forma | Periodicals. |
| Soggetto non controllato | Diet & Clinical Nutrition |
| ISSN | 1542-8044 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Journal of culinary science and technology |
| Record Nr. | UNINA-9910144095403321 |
| Binghamton, NY, : Haworth Press | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Journal of nutrition in recipe & menu development
| Journal of nutrition in recipe & menu development |
| Pubbl/distr/stampa | Binghamton, N.Y., : Haworth Press, 1994-2005 |
| Disciplina | 613 |
| Soggetto topico |
Nutrition
Food service Menus |
| Soggetto genere / forma | Periodicals. |
| ISSN | 1540-9600 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Journal of nutrition in recipe and menu development |
| Record Nr. | UNISA-996197451503316 |
| Binghamton, N.Y., : Haworth Press, 1994-2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Journal of nutrition in recipe & menu development
| Journal of nutrition in recipe & menu development |
| Pubbl/distr/stampa | Binghamton, N.Y., : Haworth Press, 1994-2005 |
| Disciplina | 613 |
| Soggetto topico |
Nutrition
Food service Menus |
| Soggetto genere / forma | Periodicals. |
| ISSN | 1540-9600 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Journal of nutrition in recipe and menu development |
| Record Nr. | UNINA-9910141461703321 |
| Binghamton, N.Y., : Haworth Press, 1994-2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Menus and recipes for lunches at school
| Menus and recipes for lunches at school |
| Autore | Carpenter Rowena Schmidt <1894-> |
| Pubbl/distr/stampa | [Washington, D.C.] : , : U.S. Department of Agriculture, , 1936 |
| Descrizione fisica | 1 online resource (ii, 25 pages) |
| Collana | Miscellaneous publication |
| Soggetto topico |
School children - Food
Menus |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910716980103321 |
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Carpenter Rowena Schmidt <1894->
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| [Washington, D.C.] : , : U.S. Department of Agriculture, , 1936 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Simplified diet manual [[electronic resource] /] / Iowa Dietetic Association ; edited by Andrea K. Maher
| Simplified diet manual [[electronic resource] /] / Iowa Dietetic Association ; edited by Andrea K. Maher |
| Edizione | [11th ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, UK, : Wiley-Blackwell, c2012 |
| Descrizione fisica | xvi, 280 p |
| Disciplina | 613.2 |
| Altri autori (Persone) | MaherAndrea K |
| Soggetto topico |
Diet therapy
Menus Formulas, recipes, etc |
| ISBN |
1-283-33736-3
9786613337368 0-470-96160-0 0-470-96157-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Simplified Diet Manual, Eleventh Edition -- Contents -- Contributors -- About the Book -- Preface -- 1: Guidelines for Diet Planning -- DIETARY GUIDELINES FOR AMERICANS -- MYPLATE -- REFERENCES -- ADDITIONAL RESOURCES -- Study Guide Questions -- 2: Nutrition for the Life Span -- GENERAL DIET -- NUTRITION GUIDELINES FOR PREGNANCY AND LACTATION -- RECOMMENDATIONS FOR FEEDING NORMAL INFANTS -- NUTRITION GUIDELINES FOR CHILDREN -- REFERENCES -- ADDITIONAL RESOURCES -- MEETING NUTRITIONAL NEEDS OF OLDER ADULTS -- REFERENCES -- Study Guide Questions -- 3: Consistency Altered Diets -- PRINCIPLES OF CONSISTENCY ALTERATION -- MECHANICAL SOFT DIET -- PUREED DIET -- NATIONAL DYSPHAGIA DIETS -- ADDITIONAL RESOURCES -- Study Guide Questions -- 4: Liquid Diets and Modifications -- CLEAR LIQUID DIET -- FULL LIQUID DIET -- REFERENCES -- ENTERAL NUTRITION -- ADDITIONAL RESOURCES -- Study Guide Questions -- 5: Diets for Weight Management -- WEIGHT MANAGEMENT DIET -- CALORIE-CONTROLLED DIETS -- REFERENCES -- ADDITIONAL RESOURCES -- BARIATRIC DIET -- ADDITIONAL RESOURCES -- Study Guide Questions -- 6: Diets for Diabetes -- CONSISTENT CARBOHYDRATE DIET -- REFERENCES -- ADDITIONAL RESOURCES -- Study Guide Questions -- 7: Fat Restricted Diets -- HEART HEALTHY DIET -- THERAPEUTIC LIFESTYLE CHANGE DIET -- LOW-FAT DIET -- REFERENCES -- Study Guide Questions -- 8: Sodium Restricted Diets -- DASH DIET -- NO ADDED SALT DIET -- LOW SODIUM DIET -- REFERENCES -- Study Guide Questions -- 9: Diets for Renal and Liver Disease -- MODIFIED RENAL DIET -- FLUID RESTRICTIONS -- REFERENCES -- NUTRITIONAL GUIDELINES FOR LIVER DISEASE -- REFERENCES -- ADDITIONAL RESOURCES -- Study Guide Questions -- 10: Fiber Modified Diets -- HIGH FIBER DIET -- LOW FIBER DIET -- REFERENCES -- ADDITIONAL RESOURCES -- Study Guide Questions -- 11: Other Modified Diets -- HIGH NUTRIENT DIET.
REFERENCES -- SMALL PORTIONS DIET -- ADDITIONAL RESOURCES -- VEGETARIAN DIETS -- REFERENCES -- ADDITIONAL RESOURCES -- FOOD ALLERGIES AND INTOLERANCES -- ADDITIONAL RESOURCES -- LACTOSE RESTRICTED DIET -- ADDITIONAL RESOURCES -- GLUTEN RESTRICTED DIET -- ADDITIONAL RESOURCES -- PHENYLALANINE RESTRICTED DIET -- ADDITIONAL RESOURCES -- GUIDELINES FOR PEPTIC ULCER, GASTROESOPHAGEAL REFLUX DISEASE, AND HIATAL HERNIA -- ADDITIONAL RESOURCES -- KOSHER DIET -- ADDITIONAL RESOURCES -- Study Guide Questions -- 12: Dining Assistance/Special Needs -- FINGER FOOD DIET -- ADDITIONAL RESOURCES -- GUIDELINES FOR INDIVIDUALS WITH DEMENTIA -- REFERENCES -- NUTRITION FOR INDIVIDUALS WITH DEVELOPMENTAL DISABILITIES -- REFERENCES -- Study Guide Questions -- Appendices -- Appendix 1: Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Vitamins -- Appendix 2: Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Elements -- Appendix 3: Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels (UL), Vitamins -- Appendix 4: Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels (UL), Elements -- Appendix 5: Body Mass Index Table (kg/m2) -- Appendix 6: Fiber Content of Selected Foods -- Appendix 7: Calcium Content of Selected Foods -- Appendix 8: Iron Content of Selected Foods -- Appendix 9: Folate Content of Selected Foods -- Appendix 10: Magnesium Content of Selected Foods -- Appendix 11: Potassium Content of Selected Foods -- Appendix 12: Vitamin A Content of Selected Foods -- Appendix 13: Vitamin B12 Content of Selected Foods -- Appendix 14: Vitamin C Content of Selected Foods -- Appendix 15: Vitamin D Content of Selected Foods -- Appendix 16: Vitamin E Content of Selected Foods -- Appendix 17: Choose Your Foods: Exchange Lists for Diabetes -- Appendix 18: Study Guide Suggested Responses -- INDEX. |
| Record Nr. | UNINA-9910781409503321 |
| Chichester, West Sussex, UK, : Wiley-Blackwell, c2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Simplified diet manual [[electronic resource] /] / Iowa Dietetic Association ; edited by Andrea K. Maher
| Simplified diet manual [[electronic resource] /] / Iowa Dietetic Association ; edited by Andrea K. Maher |
| Edizione | [11th ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, UK, : Wiley-Blackwell, c2012 |
| Descrizione fisica | xvi, 280 p |
| Disciplina | 613.2 |
| Altri autori (Persone) | MaherAndrea K |
| Soggetto topico |
Diet therapy
Menus Formulas, recipes, etc |
| ISBN |
1-283-33736-3
9786613337368 0-470-96160-0 0-470-96157-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Simplified Diet Manual, Eleventh Edition -- Contents -- Contributors -- About the Book -- Preface -- 1: Guidelines for Diet Planning -- DIETARY GUIDELINES FOR AMERICANS -- MYPLATE -- REFERENCES -- ADDITIONAL RESOURCES -- Study Guide Questions -- 2: Nutrition for the Life Span -- GENERAL DIET -- NUTRITION GUIDELINES FOR PREGNANCY AND LACTATION -- RECOMMENDATIONS FOR FEEDING NORMAL INFANTS -- NUTRITION GUIDELINES FOR CHILDREN -- REFERENCES -- ADDITIONAL RESOURCES -- MEETING NUTRITIONAL NEEDS OF OLDER ADULTS -- REFERENCES -- Study Guide Questions -- 3: Consistency Altered Diets -- PRINCIPLES OF CONSISTENCY ALTERATION -- MECHANICAL SOFT DIET -- PUREED DIET -- NATIONAL DYSPHAGIA DIETS -- ADDITIONAL RESOURCES -- Study Guide Questions -- 4: Liquid Diets and Modifications -- CLEAR LIQUID DIET -- FULL LIQUID DIET -- REFERENCES -- ENTERAL NUTRITION -- ADDITIONAL RESOURCES -- Study Guide Questions -- 5: Diets for Weight Management -- WEIGHT MANAGEMENT DIET -- CALORIE-CONTROLLED DIETS -- REFERENCES -- ADDITIONAL RESOURCES -- BARIATRIC DIET -- ADDITIONAL RESOURCES -- Study Guide Questions -- 6: Diets for Diabetes -- CONSISTENT CARBOHYDRATE DIET -- REFERENCES -- ADDITIONAL RESOURCES -- Study Guide Questions -- 7: Fat Restricted Diets -- HEART HEALTHY DIET -- THERAPEUTIC LIFESTYLE CHANGE DIET -- LOW-FAT DIET -- REFERENCES -- Study Guide Questions -- 8: Sodium Restricted Diets -- DASH DIET -- NO ADDED SALT DIET -- LOW SODIUM DIET -- REFERENCES -- Study Guide Questions -- 9: Diets for Renal and Liver Disease -- MODIFIED RENAL DIET -- FLUID RESTRICTIONS -- REFERENCES -- NUTRITIONAL GUIDELINES FOR LIVER DISEASE -- REFERENCES -- ADDITIONAL RESOURCES -- Study Guide Questions -- 10: Fiber Modified Diets -- HIGH FIBER DIET -- LOW FIBER DIET -- REFERENCES -- ADDITIONAL RESOURCES -- Study Guide Questions -- 11: Other Modified Diets -- HIGH NUTRIENT DIET.
REFERENCES -- SMALL PORTIONS DIET -- ADDITIONAL RESOURCES -- VEGETARIAN DIETS -- REFERENCES -- ADDITIONAL RESOURCES -- FOOD ALLERGIES AND INTOLERANCES -- ADDITIONAL RESOURCES -- LACTOSE RESTRICTED DIET -- ADDITIONAL RESOURCES -- GLUTEN RESTRICTED DIET -- ADDITIONAL RESOURCES -- PHENYLALANINE RESTRICTED DIET -- ADDITIONAL RESOURCES -- GUIDELINES FOR PEPTIC ULCER, GASTROESOPHAGEAL REFLUX DISEASE, AND HIATAL HERNIA -- ADDITIONAL RESOURCES -- KOSHER DIET -- ADDITIONAL RESOURCES -- Study Guide Questions -- 12: Dining Assistance/Special Needs -- FINGER FOOD DIET -- ADDITIONAL RESOURCES -- GUIDELINES FOR INDIVIDUALS WITH DEMENTIA -- REFERENCES -- NUTRITION FOR INDIVIDUALS WITH DEVELOPMENTAL DISABILITIES -- REFERENCES -- Study Guide Questions -- Appendices -- Appendix 1: Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Vitamins -- Appendix 2: Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Elements -- Appendix 3: Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels (UL), Vitamins -- Appendix 4: Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels (UL), Elements -- Appendix 5: Body Mass Index Table (kg/m2) -- Appendix 6: Fiber Content of Selected Foods -- Appendix 7: Calcium Content of Selected Foods -- Appendix 8: Iron Content of Selected Foods -- Appendix 9: Folate Content of Selected Foods -- Appendix 10: Magnesium Content of Selected Foods -- Appendix 11: Potassium Content of Selected Foods -- Appendix 12: Vitamin A Content of Selected Foods -- Appendix 13: Vitamin B12 Content of Selected Foods -- Appendix 14: Vitamin C Content of Selected Foods -- Appendix 15: Vitamin D Content of Selected Foods -- Appendix 16: Vitamin E Content of Selected Foods -- Appendix 17: Choose Your Foods: Exchange Lists for Diabetes -- Appendix 18: Study Guide Suggested Responses -- INDEX. |
| Record Nr. | UNINA-9910811683803321 |
| Chichester, West Sussex, UK, : Wiley-Blackwell, c2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Menus
(12)
- Food service (4)
- Nutrition (4)
- Canning and preserving (2)
- Cookery (2)