{"title":"Karen E. Drummond","description":"\u003cp\u003eKaren E. Drummond’s works delve into the intersection of culinary arts and science, offering readers clear insights into food preparation and nutrition tailored for both professionals and enthusiasts. Her books blend practical techniques with a solid foundation in foodservice principles, making complex concepts approachable and engaging.\u003c\/p\u003e\n\n\u003cp\u003eWith titles that span from professional cooking guides to educational resources, her collection is ideal for those seeking authoritative knowledge in food engineering and culinary science. Whether exploring nutritional foundations or the chemistry behind cooking, Drummond’s writing supports a deeper understanding of the food industry.\u003c\/p\u003e","products":[{"product_id":"the-science-chef-by-joan-damico-9781119608301","title":"The Science Chef","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eServe Up the Magic of Science with Fun and Kid-Friendly Cooking Experiments\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eBreak out your best aprons and spatulas: \u003ci\u003eThe Science Chef: 100 Fun Food Experiments and Recipes for Kids, 2nd Edition\u003c\/i\u003e teaches children the basics of science through a variety of fun experiments, activities, and recipes. Each chapter explores a different science topic by giving you an experiment or activity you can do right in your kitchen, followed by easy-to-make recipes using ingredients from the experiment.\u003c\/p\u003e\n\n\u003cp\u003eAltogether, there are over 100 experiments, activities, and recipes for you to try. From learning why an onion makes you cry to how to bake the perfect cupcake, you'll bring the fundamentals of science to life in a new, magical way.\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eThe Science Chef\u003c\/i\u003e covers a wide variety of scientific areas, like:\u003c\/p\u003e\n\n\u003cul\u003e\n    \u003cli\u003eHow plants grow and produce seeds\u003c\/li\u003e\n    \u003cli\u003eHow the process of fermentation produces pickles\u003c\/li\u003e\n    \u003cli\u003eThe basics of nutrition\u003c\/li\u003e\n    \u003cli\u003eHow acids and bases react together to make baked items rise up in the oven\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWhile the first edition of this classic book has delighted readers for over twenty years, this new edition is sure to be an even bigger hit with the kids in your home. Bon Appetit!\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46796867829996,"sku":"9781119608301","price":56.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/17030073482586.jpg?v=1757114377"},{"product_id":"nutrition-for-foodservice-and-culinary-professionals-by-karen-e-drummond-9781119777199","title":"Nutrition for Foodservice and Culinary Professionals","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eCombine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eIn the newly revised 10th Edition of \u003cem\u003eNutrition for Foodservice and Culinary Professionals\u003c\/em\u003e, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labelling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 \u003cem\u003eDietary Guidelines for Americans\u003c\/em\u003e from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today’s customers.\u003c\/p\u003e\n\n\u003cp\u003eThis book also includes:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eA thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients.\u003c\/li\u003e\n  \u003cli\u003eA comprehensive exploration of balanced cooking and menus, including how to build flavour, balanced baking, modifying recipes, and gluten-free baking.\u003c\/li\u003e\n  \u003cli\u003ePractical discussions of applied nutrition, including how to handle customers’ special nutrition requests, weight management, and nutrition for people of all ages.\u003c\/li\u003e\n  \u003cli\u003eSeveral appendices including serving sizes for MyPlate food groups and dietary reference intakes.\u003c\/li\u003e\n  \u003cli\u003eAn enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003ePerfect for students completing a culinary arts or foodservice management curriculum, \u003cem\u003eNutrition for Foodservice and Culinary Professionals\u003c\/em\u003e, \u003cem\u003eTenth Edition\u003c\/em\u003e is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46998543204588,"sku":"9781119777199","price":325.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/db8936116cab041e2a0ccf56d588ef7c.jpg?v=1763237231"},{"product_id":"food-preparation-for-the-professional-by-david-a-mizer-9780471251873","title":"Food Preparation for the Professional","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eFood Preparation for the Professional\u003c\/em\u003e by David A. Mizer, Mary Porter, Beth Sonnier, and Karen E. Drummond trains future foodservice managers in the principles, techniques, and skills needed to prepare food for production.\u003c\/p\u003e\n\n\u003cp\u003eThis edition has been extensively revised to address the current trend towards healthy cooking. It includes nutrient profiles of basic foods as well as nutritional analyses for all recipes.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47424157909228,"sku":"9780471251873","price":252.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9780471251873.jpg?v=1774769040"},{"product_id":"nutrition-for-foodservice-and-culinary-professionals-by-karen-e-drummond-9781119148494","title":"Nutrition for Foodservice and Culinary Professionals","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eNutrition for Foodservice and Culinary Professionals, 9\u003csup\u003eth\u003c\/sup\u003e Edition\u003c\/em\u003e balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines. It engages the learner in a practical, hands-on application of each concept in the course.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNutrition 9\u003csup\u003eth\u003c\/sup\u003e Edition\u003c\/em\u003e is designed for nutrition or \"healthy cooking\" courses within a culinary arts curriculum, intending to serve as a practical, how-to programme. The book includes up-to-date information on national nutrition guidelines and standards for food preparation and labelling.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47455664079084,"sku":"9781119148494","price":252.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/71xO-AzdA2L._SL1500.jpg?v=1774790624"}],"url":"https:\/\/bookhero.live\/collections\/karen-e-drummond.oembed","provider":"Book Hero","version":"1.0","type":"link"}