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Introducing Whole Foods Cooking dispels the myth that healthy whole foods must necessarily be appetite appeal-less. Model recipes start you on a culinary adventure that breaks the barriers to success without resorting to white flour, white sugar, or hydrogenated shortening. Essential nutritional concepts and the 2 Stage Process explained. Serving and Connecting segment shows you how to make Jesus a welcome guest at your table. PowerPoint Demo CD includes group teaching materials and a high school level semester course for Menu Planning and Meal Preparation. 75 pages ISBN 1-878272-21-7 ©2009 $17 Preview Book pdf 573k NEW 2009 RELEASE Purchase |
LUNCHES
& SNACKS with
Lessons for Children includes a special 75
paged insert that guides young cooks in preparing beverages, breads,
crackers, chips, sandwiches soups, spreads and dips from set up to clean
up. Recipes written by-the-numbers avoid confusion. Nutrition quizzes for
discussion. Children learn to master basic food preparation skills along
with the nutritional why's. Index, 168 pages. ISBN 1-878272-03-9
$14 Cooking
with Children CD Over 70 step-by-step photo demonstrations Learn
more facilitates teaching
beginning cooks $10. Index, 3rd edition, 187 pages.
©2001 ISBN 1-878272-16-0 $14Preview Book .pdf 497K . . . Purchase |
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Introducing
Whole Grain Baking with Blender Batter Baking and The Two Stage Process:
12 model quick bread recipes and 18 yeast bread recipes apply Nourishing
Traditions research. Soak, sprout, and sponge to break down phytates,
increase nutritional value and improve digestibility. Use allergy
alternative grains. Cookbook serves as a text for the Baking with Whole
Grains high school level curriculum. 173 pages with PowerPoint Demo
CD. ©2007 ISBN 1-878272-20-9 $23 NEW 2007 RELEASE: Preview
Book pdf 483k . . Purchase
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