In this second edition, food allergy statistics are updated for the US and now presented worldwide. It covers the updated food allergy laws, includes the newest food allergen, sesame, and presents the new gluten-free labeling law. New recipes, free from the top nine allergens and gluten, plus the latest plant-based recipes are now included.
In this second edition, food allergy statistics are updated for the US and now presented worldwide. It covers the updated food allergy laws, includes the newest food allergen, sesame, and presents the new gluten-free labeling law. New recipes, free from the top nine allergens and gluten, plus the latest plant-based recipes are now included.
Joel Schaefer, CCC, CDM, CFPP, is currently the Executive Chef Instructor at the Culinary Academy of Las Vegas; a certified Chef de Cuisine with the American Culinary Federation and a Certified Dietary Manager with the Association of Nutrition and Food Service Professionals. Joel is also a culinary consultant for Food Allergy Research and Education. Joel is the founder of Your Allergy Chefs, a consulting and education company that provides tips, resources, personal and professional coaching, research and development for products and recipes for food allergies, intolerances, gluten free and plant-based cuisine. Joel along with his wife, Mary, has published articles and recipes for the Food Allergy Research and Education Foundation, Bob's Red Mill, Gluten-Free and More, and Allergic Living Magazine. His passion for creating delicious recipes for people with food allergies is only surpassed by his love for eating them. www.yourallergychefs.com www.linkedin.com/in/joel-schaefer-ccc
Inhaltsangabe
1. Introduction to Food Allergies. 2. Major Food Allergens Revealed. 3. Food Allergen Summary. 4. Getting Started. 5. Service Management. 6. Kitchen Management. 7. Managing a College or University Food Service Program. 8. Setting up a Successful Camp Experience.9. Advising Hotels and Conventions. 10. Recipes for Your Kitchen.
1. Introduction to Food Allergies. 2. Major Food Allergens Revealed. 3. Food Allergen Summary. 4. Getting Started. 5. Service Management. 6. Kitchen Management. 7. Managing a College or University Food Service Program. 8. Setting up a Successful Camp Experience.9. Advising Hotels and Conventions. 10. Recipes for Your Kitchen.
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