For Goodness Sake 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024


For Goodness Sake

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Terry Blonder Golson,Terry Joyce Blonder 作者
译者
1990-10 出版日期
0 页数
60.00 价格
丛书系列
9780944475089 图书编码

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发表于2024-12-24


For Goodness Sake 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

For Goodness Sake 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

For Goodness Sake 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024



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My fir t professional cooking job was as a chef in a low-fat beallh spa,<br >where the only oil in the kitchen was the inedib e type used on the knife<br >sharpening stone. The food there li~d up to health claims, and afeer a<br >month of dieting and exercise, the customers ,vent home with healthier<br >blood tests and filter hodieh.<br > The food met other expectations as well. No one expected it to taste<br >as good as the food in the outside world, and, with few exceptions, it didn t.<br >This experience c~used me to question whether it was really necessary to<br >choose between being a martyr for health or living the shortened life of<br >an unhealthy hedonist. I wanted to find out when a healthful diet ceases<br >to make sense and becomes unnecessary extremtsm I wanted to find out<br >why some low-fat recipes taste wonderful while others are failures.<br > I turned to the chemistry of food fur answers. I learned which foods<br >enhance flavors and which ones mellow them. I learned how foods interact<br >with one another, and what happens when they hit the taste buds. I discovered<br >what happens when food cooks and bow temperature affects the changes.<br > I ~ook a close look at oils and fats to learn when they are interchangeable.<br >when they can be reduced, and when they are nor needed at all.<br > I studied nutrition and learned which diet trends are based on fact<br >and which have dis~orted the results of minor scientific studies. I examined<br >some diets that addressed one heaffh issue while ignoring others, and I<br >researched diets based exclusively on philosophy instead of scientific fact.<br > During my investigation, I taught low-tat cooking classes and learned<br >from my students, who impressed upon me their need tot a relaxed, corn<br >monsense approach to a heahbful diet. They wanted to understand enough<br > about nutrition to make the right choices and not be misled by erroneous<br > claims and fads; they wanted to learn an approach that was consistent but<br > not tedious. They wanted tim, creative, fime-savmg recipes that were also<br > good as leftovers<br > Consequently, my cooking style and food philosophy began to develop<br > along those lines, resulting in recipes that fit within the generally accepted<br > guidelines for a low-fat, high-fiber, complex-carbohydrate diet. I impose<br > certain restrictions, but all are nutritionally sound and none are hard on<br > the theft For example, I do not believe in using artificial ingredients or<br > imitation foods for they never satisfy as the originals do. I do not try to<br > copy cream sauces or use synthetic sugars or fake cheeses. There are<br > plenty of fresh, minimally processed foods that can be eaten with far<br > more gratiffing results,<br > I want foods to he visually attractive, with clear flavors and appealing<br > textures. I prefer creative recipes, not exotic ones. Precious foods aren t<br > my s~yh, and although extravagant ingrediems can be fun at times, they<br > are not my daily fare.<br > I love to cook, but I don t like fussy recipes, I llke to cut and chop<br > and watch the fuod simmer in a pan, hut 1 don t want to worry over a<br > difficult sauce, or t~kae hours to prepare a meal that serves only two and<br > d~n t lea~e hftowrs<br >

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